It’s the contrast of the toast — all warm, salty and charred — with the clean, cold fish that makes ...
4 pieces of Blue Eye, skin on, trimmed and boned (about 180g each)
4 radishes quartered
4 baby leeks trimmed and cut into 4cm lengths
1 baby fennel finely sliced
500mL vegetable stock
450g butter, diced and chilled
200g baby spinach
3 Tbs butter
2 Tbs chopped dill, chives and chervil
Dill sprigs and micro basil to garnish
Salt and pepper
Bring the stock to a simmer. Slowly whisk in the cold diced butter until incorporated. Place the Blue Eye pieces into the stock and gently simmer for about 8 minutes, or until cooked through.
Meanwhile, blanch the vegetables until tender. Wilt the spinach in a pan with 1 tablespoon of butter, season and drain well. Place a 6cm ring on 4 warmed plates and press the spinach into the centre. Arrange the vegetables around the spinach and garnish with the herb sprigs.
Remove the Blue Eye from the stock and drain well. Melt the remaining 2 tablespoons of butter in a pan with the chopped herbs. When melted add 1/2 cup of the stock liquid and bring to the boil. Place the fish on the spinach and pour the sauce over the top.