Butter poached whiting with creamed leeks and mash

LOCATION: Kangaroo Island

Ingredients

• 100 g butter, melted
• 4 (about 170 g each) skinless King George whiting fillets
• 1 lemon
• 2 tbsp coarsely chopped fresh dill
• Sea salt flakes and freshly ground black pepper
• Mashed potato, to serve (see recipe below)
• Lemon wedges, to serve

Creamed leeks

• 20 g butter
• 1 tbsp olive oil
• 2 leeks, washed, cut into 5mm thick slices
• 2 fresh thyme sprigs
• 2 garlic cloves, crushed
• 1 cup (250ml) thickened cream
• 2 tsp Dijon mustard

Mashed potato

• 1 kg Sebago or Coliban potatoes, peeled, coarsely chopped
• 50 g butter, melted
• ½ cup (125ml) milk, warmed
• Sea salt flakes and freshly ground white pepper

Instructions

1. Preheat oven to 200°C (180°C fan-forced). Make 4 double-layered foil boats with raised sides, large enough to hold the fish fillets. Use some of the butter to brush inside the boats. Place a fish fillet in each boat. Spoon the remaining butter over the fish fillets. Use a microplane to finely grate a little lemon rind over each fillet. Sprinkle with dill. Season with salt and pepper. Place the boats on a large baking tray. Bake for 5-8 minutes or until the fish flakes easily.
2. While the fish cooks, start with making the creamed leeks. Melt the butter and oil in a large frying pan over medium heat. Add the leeks and thyme. Cook, stirring for 5-8 minutes or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and Dijon and bring to a rapid simmer. Simmer for 2-3 minutes or until thickens slightly.
3. For the mashed potato, cook potato in saucepan of boiling water over high heat for 10-15 minutes or until very tender. Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated. Use a potato masher to mash the potato until almost smooth. Use the back of a spoon to press the potato through a fine sieve into a clean saucepan. Stir in the butter and milk over low heat until well combined. Season with salt and white pepper.
4. To serve, divide the mash, creamed leeks and fish among serving plates. Serve with lemon wedges.