Green peppercorns are simply unripe peppercorn berries, described as having a fresher and milder flavour than black peppercorns. They are available as either preserved in brine, water packed or freeze-dried.
Nannygai fish are a reef fish that occupy the waters from Queensland to West Australia. They are relatively small fish, reaching a length of 20-25cm at maturity, and have pinkish fins and red tails. Hence Nannygai are commonly called ‘redfish’ and are popular for their delicate firm mild taste.
A big thankyou to the fishermen!
Pan-fried Nannygai, Potatoes, Leeks and Asparagus with a Green Peppercorn dressing
Serves 3
3 portions Nannygai fillet
4 white potatoes
1 leek
1 bunch asparagus
1 tsp lemon rind
1 tsp green peppercorns
2 tsp red wine vinegar
1 tsp Dijon mustard
1 ½ tbsp light olive oil
Juice from 1 lemon
1 tsp honey
Extra olive oil
- Preheat oven to 180°.
- Slice potatoes lengthways into pieces around 2cm in width. Place the potatoes on roasting tray, drizzle generously with olive oil and roast in oven for 20min or until cooked.
- Trim ends of asparagus and then chop in half. Chop off the green part of the leeks and discard, then slice the leek into thin strips approximately the width of the asparagus stems.
- Whisk together the crushed green peppercorns, red wine vinegar, mustard, honey, lemon juice and olive oil in a bowl.
- Heat 2 tbsp olive oil in a large frypan over medium-high heat. Panfry the fish fillets each side for 2min until browned. Place in preheated oven and cook for a further 10min or until cooked.
- Using the same frypan heat another 2 tbsp olive oil with lemon rind over medium heat. Sauté the leeks for 10min or until soft, add the asparagus and 1 generous tbsp of dressing and sauté for further 5minutes.
- To serve place the potatoes on a plate, top with leek and asparagus, place the fish on top and spoon over the dressing. Serve with lemon wedges.
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