Greg Doyle, Grant King, Katrina Kanetani

Herb-Crusted Blue Eye with Confit Tomatoes – Zucchini, Lemon, Chilli and Basil Compote

Name: Herb-Crusted Blue Eye with Confit Tomatoes – Zucchini, Lemon, Chilli and Basil Compote
Yield: Serves 4
Cuisine: Australia
Ingredients: sea salt and freshly ground black pepper, to taste; 2 basil leaves, chiffonnaded; 100 g (3½ oz) basil emulsion; 1 dessertspoon finely sliced lemon zest; 1 red chilli, seeded and thinly sliced; 1 dessertspoon white balsamic vinegar; 1 garlic clove, finely sliced; 1 tablespoon red wine vinegar; 1 tablespoon aged balsamic vinegar; 100 ml (3½ fl oz) olive oil, for frying, plus 2 tablespoons extra; 2 zucchini (courgette) flowers, with zucchinis attached; 12 vine-ripened cherry tomatoes, blanched and peeled; 4 tablespoons olive oil; 12 orange teardrop tomatoes, blanched and peeled; 4 × 175 g (6 oz) blue eye fillets with skin; 200 g (7 oz) breadcrumbs; ½ clove garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Confit Tomatoes

12 vine-ripened cherry tomatoes, blanched and peeled
12 orange teardrop tomatoes, blanched and peeled
4 tablespoons<

Oceania
Australia
Sydney
Fish course
Pescatarian

Method

To make the confit tomatoes, place the tomatoes on a lightly oiled tray under heat lamps or in a low oven for 1-2 hours. Heat together the olive oil, balsamic and red wine vinegar in a small saucepan, remove from the heat and add the tomatoes.

Remove the zucchinis from the flowers, dice the zucchinis finely and reserve for the compote. Gently pull the zucchini flowers o