Pan roasted Blue Eye with saffron glaze recipe
- Cuisine: Modern Australian
1 pinch saffron threads (about 8)
150ml fish stock
1 tsp baby capers
1 tsp finely-diced tomato
10 whole seedless grapes, peeled
10 olives, pitted
½ tablespoon unsalted butter
2 bulbs baby fennel, cut into quarters lengthways
100ml orange juice
150ml chicken stock (approx)
30ml olive oil
350 – 400g blue eye (trevalla), skin on – cut into 2 portions
1 tbsn olive oil
For best results, infuse your stock the day before: bring the fish stock to the boil; add the saffron; and remove from heat. Stand in the fridge overnight to infuse. You can also braise the fennel the day before if you want. Use as small an ovenproof dish as will fit the two fennel bulbs.
Put the fennel, oil and orange juice in the baking dish, and top up with chicken stock so that the liquid covers the fennel. Cover the dish with foil.
Bake in a moderate oven for about 35 – 40 minutes (until tender). If preparing the day before, the whole dish can go straight into the fridge as is, to be stored overnight.
Heat the saffron-infused stock in a small saucepan. Add the capers, tomato, olives and grapes. Remove from heat and whisk in the butter. Season to taste and keep in a warm spot.
In the oven, gently warm the baby fennel in the braising liquid.
To cook the fish, use a heavy-based ovenproof frying pan. Heat the olive oil in the pan. While allowing the pan to get really hot (without burning the oil of course), pat the fish dry with absorbent paper, and season with sea salt and pepper. When the pan is hot, place the fish in the pan skin-side-down, and cook on high heat for 1 – 2 minutes. Reduce heat and continue to cook fish skin-side-down for another 3 to 4 minutes. Turn fish over and place whole pan in a moderate oven for another 2 or 3 minutes or until fish is cooked through.
To serve, put braised fennel in the centre of each plate, with the fish on top. Spoon the saffron glaze over the top, sharing the grapes, olives and capers evenly between the two plates.
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