Roasted Herb-Crusted Blue-Eye Cod with Sea-Urchin Butter

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

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

Australian
Oceania
Australia
Main course

Ingredients

Method