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

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

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