with Citrus Cauliflower

Josh and Nic's Spicy Basil Trevella

Prep time: 50 mins
Cook time:  1 hour
Serves: 4

Ingredients

4 x 150g fillets blue-eye trevalla

1 tbs olive oil

Fennel fronds and deep-fried basil leaves, to garnish

Basil Oil

½ bunch basil leaves

125ml (½ cup) olive oil

Chilli Oil

1 long red chilli, chopped

125ml (½ cup) olive oil

Roasted Fennel

1 baby fennel, thinly sliced

1 tbs olive oil

1 tsp finely grated lemon zest

Citrus Cauliflower

½ cauliflower, cut into florets

½ lemon, zested, juiced

2 tbs olive oil

Cauliflower Purée

2 cups cauliflower florets, finely chopped

2 garlic cloves, crushed

500ml (2 cups) milk

25g butter

Pea Purée

500g frozen peas

60ml (¼ cup) thickened cream

Squid Ink Tuiles

80ml (1/3 cup) water

1½ tbs plain flour

2 tsp vegetable oil

1 tsp squid ink

Method

1. To make basil oil, add basil leaves to a saucepan of boiling water. Drain immediately and run under cold water. Pat dry. Process leaves and oil until smooth. Place in a saucepan over low heat and cook, stirring, for 2 minutes or until warmed. Set aside to infuse. Strain oil, discarding solids. 

2. To make chilli oil, process chilli and oil until smooth. Place in a saucepan over low heat and cook, stirring, for 2 minutes or until warmed. Set aside to infuse. Strain oil, discarding solids. 

3. To make roasted fennel, preheat oven to 180C. Place fennel on an oven tray and drizzle with oil and sprinkle with lemon zest. Season. Roast for 25 minutes or until tender.

4. To make citrus cauliflower, place all ingredients on an oven tray and toss to combine. Season. Roast for 30 minutes or until browned and tender. 

5. To make cauliflower purée, place all ingredients in a saucepan over medium heat. Simmer, covered, for 20 minutes or until cauliflower is very soft. Drain and reserve milk. Blend cauliflower until smooth, then add enough reserved milk until a smooth purée forms. Blend to combine. Season. 

6. To make pea purée, cook peas in a saucepan of boiling salted water for 5 minutes or until tender. Drain and transfer to a blender. Blend until smooth. Add cream. Season. Blend to combine.  

7. To make squid ink tuiles, whisk all ingredients in a bowl until smooth. Season.

8. Heat a non-stick frying pan over medium heat. Cook teaspoons of mixture for 2 minutes or until crisp. 

9. Preheat a frying pan over medium heat. Brush fish all over with oil and season. Add fish, skin-side down to pan and cook for 5 minutes or until skin is crisp and golden. Turn and cook for a further 2-3 minutes or until just cooked through. 

10. Serve fish and purées with roasted vegetables and basil and chilli oils. Garnish with squid ink tuile to serve.

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