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
1. To make parsnip puré, 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.
2. 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.
3. Heat remaining oil in a large frying pan over medium heat.
4. 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.
5. Add spinach to same pan. Stir-fry for 1 minute or until wilted. Drizzle with lemon juice and season with salt.
6. Divide spinach among serving plates and top with fish. Spoon parsnip puré to the side and top with speck mixture. Garnish with chervil to serve.
This recipe has been tested.