Dill and butter and melt-in-your-mouth fish. Break out some crusty bread for that sauce.
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Ingredients
4 pieces of Blue Eye, skin on, trimmed and boned (about 180g each) 4 Radishes quartered 4 Baby Leeks trimmed and cut into 4cm lengths 1 Baby Fennel finely sliced 500mL Vegetable Stock 450g Butter diced and chilled 200g Baby Spinach 3 tbs Butter 2 tbs Chopped Dill, Chives and Chervil Dill Sprigs, and micro Basil to garnish Salt and PepperMethod
Bring the stock to a simmer. Slowly whisk in the cold diced butter until incorporated. Place the Blue Eye pieces into the stock and gently simmer for about 8 minutes, or until cooked through. Meanwhile, blanch the vegetables until tender. Wilt the spinach in a pan with 1 tbs of butter, season and drain well. Place a 6cm ring on 4 warmed plates and press the spinach into the centre. Arrange the vegetables around the spinach and garnish with the herb sprigs. Remove the Blue Eye from the stock and drain well. Melt the remaining 2 tbs of butter in a pan with the chopped herbs. When melted add ½ cup of the stock liquid and bring to the boil. Place the fish on the spinach and pour the sauce over the top.
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