Greg Doyle, Grant King, Katrina Kanetani

Seared Rouget with Pommes Sableés and Fennel Brandade – Shellfish Reduction

Name: Seared Rouget with Pommes Sableés and Fennel Brandade – Shellfish Reduction
Yield: Serves 4
Cuisine: Australia
Ingredients: ¼ teaspoon garlic purée; 250 ml (9 fl oz) lobster consommé; 20 g (¾ oz) butter; 8 small rouget (red mullet) fillets; 8 small rouget (red mullet) fillets; 6 tablespoons brandade; 8 confit of baby fennel, chopped finely and folded through the warm brandade; 8 whole confit finger fennel, to serve; 200 ml (7 fl oz) milk; 100 g (3½ oz) salt cod; 1 clove garlic, shaved; 100 ml (3½ fl oz) olive oil; ground black pepper; juice of 1 lemon; 100 g (3½ oz) butter; 300 g (10½ oz) kipfler potatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Brandade

100 g (3½ oz) salt cod
200 ml (7

Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free

Method

To make the brandade, soak the cod in water for 6 hours, changing it every couple of hours until the water doesn’t taste of salt, then drain the cod and place in a pan with the cold milk and bring to the near boil (do not allow it to boil). Remove from the heat and leave for 2 minutes. In another pan warm the olive oil with the garlic and leave for 5 minutes to allow to infuse.