Pink Ling Fillet with Butternut Mash and Beetroot Sauerkraut
Pink Ling Fillet with Butternut Mash and Beetroot Sauerkraut

Pink Ling Fillet with Butternut Mash and Beetroot Sauerkraut


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


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.


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