Greg Doyle, Grant King, Katrina Kanetani

Pan-Roasted Flathead Tail with Pancetta and Pearl Onions – Matelotte Consommé

Name: Pan-Roasted Flathead Tail with Pancetta and Pearl Onions – Matelotte Consommé
Yield: Serves 4
Cuisine: Australia
Ingredients: 200 ml (7 fl oz) veal stock; 100 g (3½ oz) white fish trimmings; 30 ml (1 fl oz) sherry vinegar; 100 ml (3½ fl oz) fish stock; 50 g (1¾ oz) diced fennel bulb; ½ clove garlic; 50 g (1¾ oz) diced carrot; 50 g (1¾ oz) diced leek; 300 ml (10½ fl oz) red wine; 1 star anise; 1 head fennel, quartered; 80 ml (2½ fl oz) olive oil; 2 french shallots, peeled and sliced; 4 peppercorns; 20 lardons; 4 baby flathead tails; 20 g (¾ oz) butter, plus extra for frying; 6 egg whites; 1 thyme leaf; 1 bay leaf; 1 piece of marrow bone about 6 cm (2¼ inches) long; 100 ml (3½ fl oz) white chicken stock; 1 sprig thyme; 4 baby onions, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Matelotte Consommé

300 ml (10½ fl oz) red wine
1 star anise

Oceania
Australia
Sydney
Sauce
Starter
Gluten-free

Method

Begin making the matelotte consommé the day before. Bring the wine, star anise, shallots and peppercorns to the boil in a saucepan, remove from the heat and allow to cool. Pour this over the fish heads and fennel, cover with plastic wrap and leave overnight in the fridge. The next day, drain and place the fennel in a roasting tray with the fish heads on top drizzled with olive