No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here, as will kipflers or other waxy potatoes, such as Dutch cream or Desiree, in place of bintje potatoes.
Ingredients
4Bintje potatoes, thickly sliced
5 ½tbspOlive oil
2Golden shallots, finely chopped
2tbspCapers in salt, rinsed
2Garlic cloves, finely chopped
4Skinless gemfish fillets (about 120gm each)
60mlDry vermouth
60mlDry white wine
60gButter, diced
Finely chopped flat-leaf parsley or tarragon, to serve
1
Step 1.
Add potato to a saucepan of cold water, bring to the boil and cook until tender (10-12 minutes). Drain well.
2
Step 2.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add shallot, capers and garlic, and swirl in pan until starting to crisp (2-3 minutes). Transfer to a bowl with a slotted spoon. Add fish to the same pan and fry over medium-high heat until golden brown (2 minutes). Turn, then return shallot mixture to pan. Add vermouth and wine, and bring to the boil, then reduce heat to medium and simmer until fish is just cooked through (6-8 minutes).
3
Step 3.
Transfer fish to warm plates and keep warm. Add butter to sauce in pan and swirl to combine, then gently stir through potato and parsley and season to taste. Return fish to pan and spoon sauce over to serve.
Enjoy this stunning recipe!
www.gourmettraveller.com.au
Ingredients
No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here, as will kipflers or other waxy potatoes, such as Dutch cream or Desiree, in place of bintje potatoes.
Ingredients
4Bintje potatoes, thickly sliced
5 ½tbspOlive oil
2Golden shallots, finely chopped
2tbspCapers in salt, rinsed
2Garlic cloves, finely chopped
4Skinless gemfish fillets (about 120gm each)
60mlDry vermouth
60mlDry white wine
60gButter, diced
Finely chopped flat-leaf parsley or tarragon, to serve
Directions
1
Step 1.
Add potato to a saucepan of cold water, bring to the boil and cook until tender (10-12 minutes). Drain well.
2
Step 2.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add shallot, capers and garlic, and swirl in pan until starting to crisp (2-3 minutes). Transfer to a bowl with a slotted spoon. Add fish to the same pan and fry over medium-high heat until golden brown (2 minutes). Turn, then return shallot mixture to pan. Add vermouth and wine, and bring to the boil, then reduce heat to medium and simmer until fish is just cooked through (6-8 minutes).
3
Step 3.
Transfer fish to warm plates and keep warm. Add butter to sauce in pan and swirl to combine, then gently stir through potato and parsley and season to taste. Return fish to pan and spoon sauce over to serve.
