Pink Ling Fillet with Butternut Mash and Beetroot Sauerkraut

Ingredients

Beetroot and cabbage sauerkraut:

(This needs to be made 2-3 days in advance to ferment sufficiently)
150g red cabbage, finely sliced
75g fresh beetroot, grated
2g crushed garlic
1g ginger, grated
4g salt

Butternut mash:

900g butternut pumpkin, roughly chopped
8g crushed garlic
50g butter
33g cream
Salt and pepper to taste

Salsa verde:

10g fresh parsley
10g fresh basil
10g fresh coriander
10g fresh mint
3 cloves smoked garlic
25g capers, drained
50g fresh jalapenos
375mL olive oil
2 lemons, juiced
Salt and ground pepper to taste

Parmesan tuile:

100g shaved Parmesan
1 tsp black sesame seeds

8 pieces broccolini
800g pink ling fillet, skinned and deboned
Salt and pepper to taste
Sliced lemon and fresh thyme

Method

Beetroot and red cabbage sauerkraut:

Place all ingredients in a bowl and mix thoroughly.

At room temperature, mix occasionally for 1-2 hours or until the cabbage is slightly wilted and released some excess water.

Place mixture into a jar and pack down until it is submerged with liquid. Add a little water if needed to ensure it is covered. Place a whole cabbage leaf on top and seal the jar.

Place in a cool place for 2-3 days, then refrigerate to chill. When chilled, remove from fridge and discard the cabbage leaf, place back in the fridge until ready to use.

Mashed pumpkin:

Boil pumpkin until tender. Drain water, add remaining ingredients to pot and using a stick blender, pulse until smooth.

Salsa verde:

Place all ingredients into a blender and blitz until combined.

Parmesan tuile:

Pre-heat oven to 190 C. Divide Parmesan into four circles on a lined baking tray and sprinkle with sesame seeds.

Bake until golden in colour. Set aside to cool and become crisp.

Broccolini:

Blanch broccolini in a pot of boiling water for a minute or so. Cool down in an ice bath to retain the vibrant green colour.

Pink ling fillet:

Cut fillet into four even pieces. Season fish with salt and pepper, a slice of lemon and sprig of thyme on each and a dash of olive oil.

Cook fish in sous vide at 55 C for 30 minutes, or steam fillets to your liking.

To serve:

Place mashed pumpkin with two pieces of blanched broccolini on top, onto a serving plate. Carefully place fish on top and spoon salsa verde over.

Add thin Parmesan crisp on top and add a tablespoon of sauerkraut. Garnish with a slice of lemon.

Recipe provided by The Berry Patch

Photo Credits: This recipe is an extract from Eat Drink Love Tasmania 2 by Philip Kuruvita, published in 2019 by Philip Kuruvita Photography. RRP $49.95, available online at www.kuruvita.com.au.