Greg Doyle, Grant King, Katrina Kanetani

Pan-Roasted Murray Cod with Needle Leeks and Chestnut Mushrooms – Turnip Purée

Name: Pan-Roasted Murray Cod with Needle Leeks and Chestnut Mushrooms – Turnip Purée
Yield: Serves 4
Cuisine: Australia
Ingredients: 80 ml (2½ fl oz) white chicken stock; 80 ml (2½ fl oz) pouring (whipping) cream; 10 g (¼ oz) bacon fat; 200 g (7 oz) turnips, peeled and sliced lengthways; 20 g (¾ oz) butter; 12 pea shoots (tendrils); 4 × 175 g (6 oz) murray cod fillets; seasoned flour, for dusting; clarified butter, for frying; sea salt and freshly ground black pepper, to taste; 30 chestnut mushrooms, trimmed; 130 g (4¾ oz) butter; 12 needle or baby leeks, washed and trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

12 needle or baby leeks, washed and trimmed
130 g (4¾ oz) butter

Oceania
Australia
Sydney
Main course

Method

Blanch the leeks in boiling salted water until tender, then drain well. Heat 30 g (1 oz) of the butter in a frying pan until golden brown and then sauté the mushrooms. Add the leeks,