Name: Roasted Herb-Crusted Blue-Eye Cod with Sea-Urchin Butter
Yield: Serves six as a main course
Cuisine: Australian
Ingredients: 250 g unsalted butter, softened; 5 coriander roots, crushed to a paste; 1 large knob ginger, peeled and cut into fine julienne; 4 slices sourdough bread; 6 tablespoons flying-fish roe; lemon juice; sea salt and freshly ground pepper; 200 g Sea-urchin Butter, cold and cut into 1 cm cubes; 600 ml Chicken Stock; 1 x 1 kg blue-eye cod, skinned; 2 tablespoons palm sugar; 2 tablespoons fish sauce; 6 red shallots, finely sliced; leaves from ½ bunch coriander; 20 coriander seeds, toasted and ground; 50 g unsalted butter; 6 bintje potatoes, peeled; 200 ml cream (35% butterfat)

Preparation info

Serves
six
as a main course

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

Blue-eye cod is one of the best eating fishes in Australia. It has sweet, white flesh and is oily enough to be roasted and grilled. It’s also lovely steamed, and flakes beautifully. The sauce is a delicious broth flavoured with sea-urchin butter and chicken stock, which gives richness without being too heavy. The herb crust has a few Asian flavours thrown in for good measure. The crisp and caramelised potato gratin offers a lovely textural and flavour dimension to the dish.

Ingredients

Method

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Ingredients

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