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INGREDIENTS:

2 x 150g portions of skin off Aqua Murray Cod, filleted, pin boned and portioned

100g seeded mustard

1 litre good quality fish stock

20g good quality reduced balsamic

2 x large fennel

30g squid ink

Olive oil

4 x young garlic bulbs (white part only)

100ml milk

Edible flowers (cucumber flowers)

Micro herbs (mizuna, amaranth, chervil)

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METHOD:

MUSTARD GLAZE

  1. Reduce fish stock slowly until only 10% of the initial liquid remains, it should be sticky to touch and a golden colour. Be careful not to burn towards the end of making the reduction.
  2. Mix the fish reduction with the seeded mustard and add the reduced balsamic.

FENNEL PUREE

  1. Roughly chop fennel and place in a heavy based saucepan.
  2. Add 50ml water and a dash of olive oil and cook over low heat with a lid on.
  3. Check regularly and cook until very tender.
  4. Strain off liquid in a fine mesh colander.
  5. Add cooked fennel and squid ink to a food processor and blend. Add olive oil to emulsify into a smooth consistency.

FISH

  1. Place fish portions on an oven proof tray lined with greaseproof paper.
  2. Carefully spoon on mustard glaze over skin side of the fish.
  3. Bake in an oven at 180 degrees for 8 – 10 minutes.

TO ASSEMBLE:

  1. On a flat white plate, carefully place cooked Murray cod.
  2. Garnish with a spoon of the fennel puree )room temperature) and small dots of the garlic puree (room temperature).
  3. Finish with micro herbs and edible flowers.
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