Australian Gourmet Traveller - (06)June 2019 (1)

GemfishcookedinvermouthSERVES 4

Nogemfish?Noproblem.Anyfirm,white-fleshedfish– trevally,

say– willworkhere,aswillkipflersorotherwaxypotatoes, such

asDutchcreamorDesiree,inplaceofbintjepotatoes.

4 bintjepotatoes, thickly

sliced

1½ tbspoliveoil

2 goldenshallots, finely

chopped

2 tbspcapersinsalt,rinsed

2 garliccloves,finelychopped

4 skinlessgemfishfillets

(about120gmeach)

60 mldryvermouth

60 mldrywhitewine

60 gmbutter,diced

Finelychoppedflat-leaf

parsley or tarragon, to serve

1 Addpotatotoa saucepan

ofcoldwater, bringtothe

boilandcookuntiltender

(10-12minutes). Drainwell.

2 Meanwhile,heatoilina large

frying pan over medium-high

heat.Addshallot,capersand

garlic, andswirlin panuntil

startingtocrisp(2-3minutes).

Transfertoa bowlwitha slotted

spoon. Addfishtothesamepan

andfryovermedium-highheat

untilgoldenbrown(2minutes).

Turn,thenreturnshallotmixture

topan. Addvermouthandwine,

andbringtotheboil,then

reduceheattomediumand

simmeruntilfishis justcooked

through(6-8minutes).

3 Transferfishtowarmplates

andkeepwarm.Addbutter

tosauceinpanandswirlto

combine, thengentlystir

throughpotatoandparsley

andseasontotaste.Return

fishtopanandspoon sauce

overtoserve.➤

GemfishTilefromEarpBrothers.
RoastduckLimewashporcelain
tilefromSurfaceGallery.Plate
fromShannonLewisCeramics.
Allotherpropsstylist’s own.
Stockists p152.