Seared Jervis Bay Kingfish with Pumpkin & Potato Gnocchi, Slow Roasted Cherry Tomatoes, Sweet Corn, Lemon and Fried Parsley
courtesy of Andrew Heffill, The Butterfactory Café and Restaurant, Pyree
“When Kingfish is available it’s a beautiful fish caught in the morning and on the plate for dinner. We get them whole but it would be a little more manageable to get a fillet for this recipe. At this time of year we have pumpkins everywhere so we are using them in everything. We have fantastic soil here on the river flats and you just about stand and watch them grow – especially with the recent rain! Due to the volumes of potatoes we use we can’t grow enough to supply the restaurant (along with the Woodbox Cafe & Bonitas Catering) but for special occasions it is great to be able to use them. Sweet corn and cherry tomatoes are deliciously sweet and in abundance – and fun to pick with my 5 year old daughter.”
- 600g potatoes; boil & mash
- 200g pumpkin; boil & mash
- 300g plain flour
- 1 large free range egg
- Freshly grated parmesan goes well for sport
Combine the above and pipe into boiling water, leave for a couple of minutes and refresh in icy water; set aside for later.
Oven roast about 220g Kingfish Delice per person in a tray place a handful of cherry tomatoes & give them 20 minutes in an oven at 140 degrees. Juice the lemon; about 20mls, lightly sauté gnocchi, sweet corn & a handful of english spinach leaves.
Once cooked add a knob of butter and lemon juice to make a sauce, and cherry tomatoes to heat through. Place in a flat based bowl, place cooked fish on top skin side down.
Then enjoy with a glass of Coolangatta Estate Semillon – and rejoice in how awesome it is to live (or holiday) on the South Coast with all that it has to offer.