INGREDIENTS
4 x 160g Murray cod fillet
25g clarified butter/ghee
85ml fish stock
1 bunch each parsley, tarragon, chives, chervil
1/4 tsp Thai fish sauce
Juice of 1/2 lemon
Salt flake, ground black pepper
Hollandaise
2 tbsp water
2 egg yolks
225g clarified unsalted butter, warmed
1 1/2 tbsp lemon juice
A good pinch cayenne pepper
3/4 tsp salt
1 green and yellow zucchini
4 zucchini flowers
METHOD
1. Pre-heat grill to high.
2. Slowly melt clarified butter/ghee to 32°C and set aside.
3. Chop tarragon, chives, parsley and chervil. Mix, and place in the fridge.
4. Slice zucchini thinly and half zucchini flowers then set aside.
5. Place medium pot on the stove, half fill with water and bring to the boil.
6. Once water has boiled, turn down heat and place a metal bowl over the top. In the bowl whisk together egg yolks, water and lemon juice to create a sabayon (egg yolks are pale and fluffy).
7. Remove from the heat and very slowly start to add clarified butter.
8. Once all butter has been added, season with cayenne pepper and salt, then set aside in a warm place.
9. Season Murray cod and place under the grill.
10. Meanwhile, in a small pan, reduce fish stock and fish sauce by 3/4. Whisk cold diced butter into the sauce to create a butter emulsion.
11. Finish sauce with a good pinch of herbs and lemon juice.
12. Lightly steam zucchini and place on the plate.
13. Pour sauce over the zucchinis, place fish on top. Then finish with a spoonful of hollandaise over the fish before garnishing with salmon pearls (optional).
BEST WINE MATCH FOR MURRAY COD
Pair this beautifully refined dish with a classy modern Chardonnay, preferably from the Yarra Valley or Margaret River.