HERB CRUSTED FISH WITH CREAMY PARSLEY VELOUTÉ RECIPE

1 whole 1.2kg Silver fish / Cape Bream filleted and bones set aside. Discard the head.

Mashed potato

250g peas cooked

Parsley Velouté

300ml white wine

1 onion

1 stick celery

1 garlic clove

2 slices lemon

250ml cream

½ bunch parsley

1t corn flour soaked in water

½ lemon

Keep the fish bones to make a fish stock

In a pot place the fish bones, onion, wine, garlic, celery and lemon.  Place on the stove and bring to the boil. Cook on a medium heat for 15 – 20 minutes or until you have about 100ml liquid left. Strain the stock. Place the stock back on the stove with 250ml cream, bring to the boil. Thicken with corn flour. Blend in the parsley, season to taste with salt. You may need a squeeze of lemon juice.

Baked Fish

6 button mushrooms sliced

1 onion sliced

Bread crumbs

80g feta

2T bread crumbs

Olive oil

Salt and pepper

1/2 lemon

Place the mushrooms and onions in a baking tray. Season the fish with salt and pepper and place skin side down on the bad of onions and mushrooms. Crumble the feta over the fish and sprinkle with breadcrumbs.  Drizzle a little olive oil over the top.  Place in the oven to bake.  Bake the fish on 200 C degrees for roughly 8 – 10 minutes depending on the thickness of the fish. About half way through cooking; squeeze half the juice of a lemon over it and return to the oven to finish cooking.

Serve the fish on mashed potatoes with a few peas and drizzle with the parsley velouté.

Take a look at how Chef Kerry prepares the dish in the video below.