GARFISH PIE

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GARFISH PIE

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Ingredients

Adjust Servings:
Garfish Pie
4 garfish gutted, scaled, butterflied, head and tail on
4 slice smoked salmon
8 sheets puff pastry 20cm by 15cm
2 lemons cut into 4 cheeks
6 Egg Yolks
Crepe Batter
100 millilitres Milk
25 millilitres beer
1 egg
10 grams Sugar
1/4 lemon zested
30 grams Flour
Brandade (part 1)
125 grams salt cod soaked in cold water for 24 hours changing the water 3-4 times
Milk
2 whole pepper corns
1 bay leaf
Brandade (part 2)
40 grams Butter
40 grams Flour
500 millilitres Milk
1 shallot
1 bay leaf
1 clove
1/2 clove garlic
20 grams parmesan cheese
1/4 nutmeg
Lemon Juice
125 grams mash potato
Fennel Escabeche
4 shallots
1 bulb baby fennel
50 grams good olive oil
35 millilitres Chardonnay-vinegar
1 pinch good saffron
4 coriander seeds
1 teaspoon Lemon Juice
  • Serves 4
  • Medium

Ingredients

  • Garfish Pie

  • Crepe Batter

  • Brandade (part 1)

  • Brandade (part 2)

  • Fennel Escabeche

Directions

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Garfish Pie

  1. To make the pies place 1 crepe on the bench and top with the brandade, lay 1 sheet of smoked salmon on top then place the gar fish on and roll tightly.
  2. Place 1 sheet of the puff and brush lightly with the egg yolk place on the fish rolled in the crepe then place the other sheet of the puff on top and shape with your hand removing all the air.
  3. Cut to shape and press with a fork to seal leaving a fair bit of crust so it does not split while cooking, glaze the whole pie with the egg yolks and refrigerate.
  4. Glaze another 2 times.
  5. Bake in a pre heated oven 190 for 15-25 minutes on a tray with a piece of baking paper.

Crepe Batter

  1. Place dry ingredients in a bowl whisk together the beer, milk and egg and whisk into the dry ingredients until you have a smooth batter with no lumps.
  2. Pass and allow to rest for 30 min.
  3. Grease a crepe pan with butter and ladle in a small amount of the crepe batter and roll around the pan until you have a thin round crepe cook on that side for 30 seconds and flip over and cook for another 10 seconds.
  4. Repeat 4 times and allow to cool.

Brandade (part 1)

  1. Drain salt cod and place in a wide saucepan with bay leaf, peppercorns and enough milk to cover.
  2. Bring to the boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes.
  3. Drain cod, cool slightly, then remove and discard skin and bones. Break flesh into coarse flakes.

Brandade (part 2)

  1. Bring the milk to a gentle simmer ensuring it does not catch to the bottom of the pot and scald, infuse with the shallot, garlic, clove and bay leaf.
  2. Melt butter in a medium saucepan over medium-high heat until foaming.
  3. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat.
  4. Slowly add milk, whisking constantly, until mixture is smooth.
  5. Return to heat. Cook, stirring with a whisk without , for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
  6. Remove from heat. Stir in parmesan, salt and nutmeg. Allow to cool and add poached salt cod and dry mash.

Fennel Escabeche

  1. Sweat onion and fennel in a little of the oil without colour.
  2. Add vinegar, saffron, coriander,seeds and fennel seeds.
  3. Allow to cook for 15 min add the rest of the oil season with lemon juice and salt.

 

Nicholas Bennett

Nicholas Bennett, Executive chef at Arbory Bar & Eatery, Melbourne, brings years of experience working in leading restaurants both nationally and internationally. Having only ever wanted to be a chef in his younger years, Nicholas spent much of his apprenticeship at the Gold Coast’s Royal Pines Resort admiring the likes of Charlie Trotter and Ferran Adrià, before setting off to Melbourne to gain valuable experience from some of Melbourne’s leading chefs.

After his time in Melbourne, Nicholas spent several years in London, where, in 2005 he gained valuable experience as a Chef de Partie at Tom Aikens Restaurant; the restaurant was voted number 8 in S. Pellegrino World’s 50 Best Restaurants. Keen to further broaden his knowledge and exposure to innovative food and cooking techniques, Nicholas undertook “stages” in some of London’s best restaurants.

Before heading home to Australia in 2007, Nicholas headed up Geronimo Inns, a gastro pub group that saw him assist in the menu development of 19 pubs throughout London. His experience abroad, combined with Nicholas’ extensive travel and dining experiences throughout Europe’s best restaurants is what can be credited to the enthusiasm and skill that he brings to the Arbory.

Upon his arrival back into Australia, Nicholas assisted with the reopening of Persimmon restaurant at the National Gallery of Victoria, alongside Raymon Capaldi. Working with Raymond allowed Nicholas to further develop and refine his skills in modern Melbourne dining.

In 2010 Nicholas moved to Cecconis, Melbourne, a well known one hatted Italian restaurant. Then in 2012 Nicholas was chosen to head the kitchen at the Van Haandels, new brassiere and bar, Trocadero. During his time at Trocadero Nicholas’ food gained significant positive media coverage by leading publications. Nicholas then played an important roll in the rebranding of Trocadero into the newly named Fatto bar and cantina.

Nicholas is excited to be making the shift to his role as Executive Chef at HQ group’s Arbory Bar & Eatery where he will be assisting HQ group’s management team in the creative direction of the food.

 

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CHIFFONADE
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