Blue-eye trevalla with saffron and fennel nage
SERVES 6 //PREP TIME 20 MINS //COOK 30 MINS (PLUS RESTING)
In French, à la nage means “in the swim” while in cooking, a nage is light and flavoursome liquid used to poach delicate foods, typically seafood. In this recipe we poach baby vegetables.
6 finger fennel, trimmed, fronds reserved, plus extra to serve
12 baby turnips, trimmed, fronds reserved and torn
6 boneless blue-eye trevalla pieces (220gm each), skin on
80 ml (⅓ cup) extra-virgin olive oil
160 gm butter, chopped Micro nasturtium leaves, pickled radishes and chillies, to serve
NAGE
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 golden shallot, finely chopped
½ cup fennel stems and fronds
125 ml (½ cup) white wine
1 litre (4 cups) fish stock Pinch of saffron threads
1 For nage, heat a large saucepan with oil and butter over medium heat. Add shallot, fennel stems and fronds and cook, stirring occasionally until shallot is soft (4-5 minutes). Deglaze pan with wine and cook until reduced by three-quarters (2-3 minutes). Add stock and saffron with 500ml water and bring to a simmer. Reduce heat to low and simmer for 15 minutes. Strain and return to pan; discard solids.
2 Return nage to medium heat, add fennel, turnips and reserved fronds. Poach until just cooked (5-6 minutes); season to taste and keep warm until ready to serve.
Preheat oven to 220˚C. Meanwhile, season fish all over with fine cooking salt. Heat 2 large non-stick ovenproof
