- Preparation time:
- 25 minutes
- Cooking time:
- 25 minutes
- 3 tbs olive oil
- 250g-piece speck, cut into 2cm pieces
- 12 pickled cocktail onions
- 250ml (1 cup) chicken stock
- 4 garlic cloves, crushed
- 1 tbs finely chopped thyme
- 4 x 180g kingfish fillets, skin on
- 50g unsalted butter, chopped
- 100g baby spinach
- ½ lemon, juiced
- Chervil, to garnish
- 2 large parsnips, peeled, chopped
- 80ml (⅓ cup) pouring cream
- 30g unsalted butter, softened
- Salt and pepper, to season
- To make parsnip purée, place parsnips in a large saucepan of cold salted water. Bring to a gentle boil and boil for 8-10 minutes or until softened. Drain and allow steam to evaporate. Transfer to a blender and blend until smooth. Add cream and butter. Blend until smooth. Season.
- Heat 1 tbs of the oil in a frying pan over medium heat. Add speck and cook, stirring, for 2 minutes. Add onions and cook for a further 4 minutes or until speck is golden. Add stock and simmer for 6-8 minutes or until reduced by half and onions are glossy. Stir in garlic and thyme and cook for 2 minutes. Season. Remove from heat and set aside.
- Heat remaining oil in a large frying pan over medium heat.
- Season fish all over, then add to pan, skin-side down, and cook for 4-5 minutes or until crisp and golden. Turn and cook for 3-4 minutes or until just cooked through. Add butter to pan for final minute and allow to melt, spooning over fish to baste. Remove fish.
- Add spinach to same pan. Stir-fry for 1 minute or until wilted. Drizzle with lemon juice and season with salt.
- Divide spinach among serving plates and top with fish. Spoon parsnip purée to the side and top with speck mixture. Garnish with chervil to serve.
This recipe has been tested.