Steelhead
4 x 5 oz. Steelhead scaled and pin-boned
4 Potato boxty (Recipe below)
1 litre baby kale
20 g seaweed spice
Salsa Verde
Salt and pepper
Cooking oil
1 Lemon cut into wedges
Pea shoots to garnish
For this dish you will want to complete all of your pre-cooking prep before starting to sear the fish. You may choose to prep some elements as early as the night before serving.
Dehydrating tomatoes overnight
Prepare mashed potatoes and salsa verde in advance as well
Potato boxty are best baked just prior to serving. Otherwise, reheat pre-baked potato boxty by popping them in the oven at 375 degrees F for 4 minutes
Have your oven heated to 375 degrees F
Heat 2 pans; one on medium and one on medium hot
Season your fish with salt
Splash 2-3 tablespoon of oil into your medium hot pan
Place your fish skin side down into the oiled pan
Cook for 1 minute on stove top, and then place in the oven for 3 minutes
Into your medium hot pan add all of the kale
Sprinkle a generous pinch of salt over the kale
Next add 50 ml water to the kale and immediately cover with a lid for 30 seconds. Total cooking time should be no more than a minute
Mix kale in the pan and then remove from the heat
Remove fish from the oven
Gently loosen the skin from the pan with a spatula; it should be nice and crispy. (If it is not crispy leave it skin side down on the burner for another minute or so. If you burn the skin you can peel it off and nobody will know)
Flip the fish in the pan
Squeeze some lemon juice into the pan (not on the skin)
Lay out plates and place salsa verde, boxty, kale and steelhead on the plates
Sprinkle seaweed seasoning over everything. Garnish with pea shoots.
Potato boxty
Makes 12 muffins
150 ml grated raw Yukon gold potatoes
250 ml cold mashed potatoes
150 ml flour
1.5 teaspoon baking powder
2 large eggs
100 ml Milk
Preheat oven to 350F
In a large bowl combine cold mashed potatoes, grated potatoes, eggs and milk and mix evenly.
Next, combine all dry ingredients. Mix this into the wet potato mixture. Over mixing will make tougher muffins with tunnelling
Oil 12 muffin moulds and distribute the boxty mixture evenly
Bake for 20 minutes
Spin the tray in the oven and bake an additional 15 minutes.
Your muffins should be golden brown and moist on the inside. The potatoes remain wet therefore it can seem under baked. Cut one open and if they are piping hot you are good to go
Cool on a cooling rack
Salsa Verde
1 clove garlic
1 Anchovies
1 Gherkin pickle
1 bunch parsley
1 handful basil
3 sprigs of mint (stem and leaves)
2 tablespoons Dijon mustard
1 cup olive oil
Combine all ingredients in a blender and puree until smooth
Seaweed and Tomato spice
Grape tomatoes dehydrated 150g raw, 10g dehydrated
White sesame seeds 30g
Dry Wakame seaweed 15g
Maldon Salt 10g
Dehydrate Grape tomatoes until all the moisture is gone and they are hard and crispy
Add all ingredients to a blender and blitz until it is a coarse powder
For a small recipe such as this one a magic bullet may be your best tool
Smoked potted ham
Tender smoked Fraser Valley pork hock, seasoned with herbs, topped with beer jelly, served with apple mustard and grilled bread
2 Pork hock meat (braised or smoked), shredded
1 shallot, finely diced
1 oz. parsley, finely chopped
1 oz. chives, finely chopped
2 tablespoons grainy Dijon
2 oz. Hock broth (braising liquid)
Salt pinch
Combine all ingredients in a mixing bowl.
Press the ham mixture it into small jars. Serve it with pickled vegetables, apple mustard, apple beer jelly and sourdough bread
Pickles, mustard and bread are classic combination for this dish.
Braised Pork Hocks
This dish can be done with regular pork hocks if you are having trouble finding smoked ones. The easiest way to cook these would be in a crock-pot, low to medium heat for 4-5 hours.
2 Smoked ham hocks
2 Celery stocks
1 Carrot
1 Large onion
3 Bay leaves
1 Rosemary stalk
3 Garlic cloves
1 oz. Apple cider vinegar
Combine all ingredients into your crockpot.
Add enough water to lightly cover the meat. (This is braised dish, which means cooked slowly in liquid)
When braising is complete, strain (and save) the liquid, cool the meat and discard (or eat) the vegetables
Part of the broth will be used to season the cooled meat later on
You will have more than enough broth for this recipe. Save the excess broth for another meal. It will make an amazing soup base. I recommend freezing it if you have no immediate plan to use it
Once the meat is cool, shred it into small strips
If you do not own a crock-pot, use a deep (covered) casserole dish in the over at 250F for 3-4 hours will do. Times may vary depending on your oven. You will know it is done when the meat is falling off the bone