6 x 180gmhapuka,bass
grouperorbarcodfillets,
skinonandpin-boned
BARIGOULE
1 tbspcorianderseeds
½ tbspfennelseeds
½ tbspblackpeppercorns
1 freshbayleaf
4 thymesprigs
300 mlextra-virginoliveoil
½ onion,finelysliced
½ carrot,finelysliced
½ celerystalk(takenfrom the
heart),finelysliced
½ garlicbulb
500 ml(2cups)drywhitewine
500 ml(2cups)water
1 kgJerusalem artichokes,
halved
GARLICMAYONNAISE
2 eggyolks
½ tbspdijonmustard
2 tspwhite-winevinegar
250 ml(1cup)grapeseedoil
Juiceof½lemon
3 garliccloves,finelygrated
TOSERVE(OPTIONAL)
½ buncheachFrench
tarragon,flat-leafparsley
andchervil,leavespicked
3 sorrelleaves,sliced
½ bunch dill, sprigs picked1 Forthebarigoule,tiespices
andherbstogetherina muslin
clothtomakea bouquetgarni.
2 Heatoliveoilina large,
wide-basedsaucepanover
medium-lowheatandcook
onion,carrot,celeryandgarlic
untiltender,withoutcolouring
(7 minutes).Addwineand
bouquetgarniandbringto
theboil.Addwaterandreturn
totheboil,thensetaside.
3 Forthemayonnaise,rest
a bowl on a tea towel drapedPoachedhapuka,artichokes
&garlic mayonnaise
SERVES 6“AsanapprenticeI wouldeatoutinSydney’srestaurantsas
frequentlyasI could,andoneofthebestdishesI triedwas
a simplepoachedkingfishwithartichokescookedinsauce
barigoule at Bistrode,” says Niland. “Here is my interpretation.”overa saucepan(thishelps
tostabilisethebowl).Add
eggyolks,mustard,vinegar
anda pinchofsaltandwhisk
tocombine.Continuewhisking,
slowlydrizzlinginoiltoform
a thickemulsion.Addlemon
juice, garlicandsalttotaste.
It shouldbethethicknessof
softlywhippedcream;adjust
witha littlewarmwaterif
necessary.Setaside.
4 Place500ml(2cups)ofthe
barigouleliquidandthecooked
vegetablesina largesaucepan
andsetaside.Placeremaining
barigouleliquidina large,
heavy-basedsaucepanand
bringtotheboil.Addartichokes
andcookuntiljusttender
(10minutes),thenremovewith
a slottedspoonandsetaside.
5 Removepanfromheat,add
fish,coverandsetasideuntil
fleshis opaque(7-8minutes).
Usinga slottedspoon,carefully
transferfishtoa plateand
gentlypeelawaytheskin.
6 Combinetarragon,parsley,
chervil,sorreland dill, if using,
andsetaside.
7 Bringreserved500ml
(2cups)barigouleliquidand
allthevegetables,including
artichokes,toa simmerthen
spoonoverfish.Adda spoon
ofthemayonnaiseandserve
withreservedherbs.
NoteTraditionallya barigoule
is usedtopoachandpreserve
artichokes.Thisstockhasa
generouslayerofoilontop,
butdon’tdiscardit, asit acts
asa vinaigretteforthedish.
Thearomaticsandvegetables
alsomakea beautifulgarnish
for the finished dish.Barbecuedswordfishchop with
tomato & peach salad
SERVES 4“Whenbutcheringswordfishweleavea quarterofthetoploin
ontheboneandremovetheotherthreeloins,”saysNiland.
“Byleavinga quarteronthebone,youthenhavea uniquecut
of fish, which essentially becomes a standing rib of swordfish.”1 x 1.5kgswordfishsteak
onthebone(ideallyaged
20 days)
2 tbspextra-virginoliveoil
TOMATO& PEACHSALAD
175 mlextra-virginoliveoil
50 mlchardonnayvinegaror
white-winevinegarwith
a pinchofsugar
½ vanillabean,seedsscraped
3 largeoxhearttomatoes
(beeftomatoes),sliced
3 white peaches, sliced1 Topreparethecharcoalgrill,
makesurethegrillis hotand
thecharcoalhascookeddown
tohotembers.Alternatively,
preheatbarbecuetohigh.
2 Tomakethesalad,combine
oliveoil,vinegarandvanillain
a bowlandwhisktocombine.
Seasontomatoeswithsaltand
pepperandarrangeona
servingplatewithpeaches.
Spoondressingovertomatoes
andpeaches.Setaside.
3 Preheat oven to 100°C.4 Togrilltheswordfishsteak,
startbyplacingthechopon
a wireracksetinsidea tray.
Brushfleshwitha littleolive
oilandseasonliberallywith
seasalt.Gentlywarminoven
untiltheinternaltemperature
is 35°Cwhenmeasuredwith
a probethermometer.The
fishshouldstilllookveryrare.
5 Transfersteaktogrillrack
andcookovera veryhighheat
for2 minutesoneachside,
includingtheskinandbone
side,beingcarefulnottoburn
theskin.Checktheinternal
temperature,it needstoreach
55°C.Leavetorestfor5 minutes.
Oncerested,brushsteakwith
a littlemoreoliveoil,season
withseasaltandpepper,then
carvetheeyeofthemuscle
fromthebone.Slicesteakinto
thinslicesthenarrangeon
a platewiththebone.Serve
with tomato and peach salad.➤84 GOURMET TRAVELLER