An American classic
Citrus burst ... key lime pie. Photo: William Meppen
A punchy combination of capers, olives and leeks is the perfect match to white fish. Finish with a crowd-pleasing dessert - key lime pie.
Any white firm-fleshed fish is good in this recipe, plus the leek mixture is also a cracking partner for chicken.
Photo: William Meppen
extra virgin olive oil
2 leeks, washed and cut into 5mm rounds
sea salt and freshly ground pepper
4 cloves garlic, crushed
8 large green olives, pitted
1 tbsp baby capers, rinsed
1 tbsp finely chopped flat-leaf parsley
4 x 200g fillets blue-eye trevalla
1/2 cup coarse fresh breadcrumbs, toasted
Preheat the oven to 200°C.
Place a little olive oil in a non-stick pan over a medium heat. Add the leeks, season with salt and cook gently for 20 minutes. Add the garlic and cook for 5 minutes, then add the olives, capers and parsley and toss through.
Drizzle with a little more olive oil and the juice of 1/2 lemon and season with pepper. Set aside and keep warm (it can also be reheated when the fish is ready to be served).
Place the fish in a roasting tray, drizzle with olive oil and sprinkle with salt. Roast in the oven for about 12 minutes or until the fish is just cooked through (see Hot Tips).
Place a spoonful of the leek mixture in the middle of each plate, and top with a fish fillet and a squeeze of lemon. Finish with a drizzle of olive oil and a sprinkle of breadcrumbs. Season with salt and pepper.
- Black olives and roast cherry tomatoes would also be lovely with this dish.
- For extras on the side, serve with boiled and seasoned beans or broccoli and roast potatoes.
- Use a straightened paper clip or fine skewer to check if the fish is cooked when you remove it from the oven; there should still be some resistance. If it is perfectly cooked at this stage, it will be overdone by the time it gets to the table. Be careful of that residual cooking.
250g plain flour
75g unsalted butter, cubed
pinch sea salt
90g icing sugar, sifted
2 egg yolks
125ml lime juice
2 x 4g leaves gold-strength gelatin
3 egg yolks
400g can sweetened condensed milk
3 tsp lime zest
Preheat the oven to 180°C.
To make the pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until the dough comes together. Turn out onto a lightly floured bench and knead gently for a few moments. Flatten on the bench and form into a ball. Wrap in plastic and place in the refrigerator for 1 hour.
Lightly grease a 21cm tart or pie pan with a removable base.
Roll out the pastry on a lightly floured surface to 5mm thick. Line the pie pan with pastry and trim the edges. Cover and refrigerate for 30 minutes; it is important to rest the shell or it will shrink. Cover the pastry case with baking paper and fill with baking beans. Blind bake for 12 minutes, then remove the paper and bake for a further 5 minutes to dry and colour.
To make the filling, warm the lime juice in a small saucepan. Soak the gelatin in water to soften, add it to the lime juice and stir until dissolved. Beat the egg yolks and condensed milk together in a medium bowl with an electric mixer on high speed, until pale and thick. Add the lime juice mixture and 1 tsp lime zest to the egg yolks, beating to combine. Pour the filling into the prepared pie shell. Refrigerate for about 3 hours or until set.
Whip the cream in a small bowl until soft peaks form. To serve, spoon cream over the pie and sprinkle with the remaining lime zest.
SOMETHING TO DRINK
Tumbarumba is an emerging cool-climate region in southern NSW. Try the Hungerford Hill Tumbarumba Chardonnay 2009 ($28) with the trevalla. This chardonnay is a vibrant expression of the region, with nectarine, grapefruit and lime-pith flavours.