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Steamed Thread Fin Fillet,
Leek and Mashed U.S.Potatoes, Wild American Ginseng Butter Emulsion,
Wolfberries and Fresh Herbs
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Serves 4 |
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INGREDIENTS |
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4 x 150g
200g
40g
120g
120ml
10g
80g
30g
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thread fin fillet; cleaned, trimmed
leek; trimmed
Dandaragan
Estate Olive Oil
fresh cream
mashed U.S.
Potatoes
strong chicken stock
Eu
Yan Sang wild American ginseng root
butter
Salt and pepper; to taste
Garnish
Chinese wolfberries, soaked
Fresh chervil |
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| Method: |
| 1. |
Prepare a steamer with rack for steaming.
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| 2. |
For the Leek: Sweat the leek with a little Dandaragan
Estate Olive Oil and season with salt to taste. Keep warm.
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| 3. |
For the Mashed Potato: Heat the fresh cream in
a pot and bring to a boil. Reduce heat and whisk in the
mashed U.S. Potatoes. Season with a little salt and set
aside. |
| 4. |
For the Ginseng Emulsion: Heat the chicken stock
in a pot and add the Eu
Yan Sang wild American ginseng. Whisk in the
butter and adjust seasoning. Set aside and keep warm. Just
before serving, re-heat the butter to allow emulsification.
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| 5. |
For the Fish: Place the thread fin fillet on a
heat-proof dish and place in a steamer. Cover and steam
for about 6 minutes. |
To Serve:
Place the leek in the middle of a warm serving plate
and top with the steamed fish. Add a quenelle of mashed potato
at the side and pour wild American ginseng butter emulsion over.
Garnish with wolfberries and chervil. Serve immediately.
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