Name: Blue-eye trevalla with potato, fennel and saffron aïoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp mild extra-virgin olive oil; 500 gm chat potatoes, very thinly sliced on a mandolin; 1½ fennel bulbs, thinly sliced on a mandolin, fronds reserved; 1 small onion, thinly sliced; 2 garlic cloves, finely chopped; 200 ml dry white wine; 500 ml hot chicken stock (2 cups); 4 skinless blue-eye trevalla fillets (150gm each); ½ cup coarsely chopped flat-leaf parsley; Finely grated rind and juice of 1½ lemons, plus lemon wedges to serve; Saffron aïoli; 250 gm whole-egg mayonnaise; Juice of 1 lemon, or to taste; ½ garlic clove, finely chopped; ¼ tsp saffron threads, soaked in 1 tsp hot water for 5 minutes

Blue-eye trevalla with potato, fennel and saffron aïoli

Australian Gourmet Traveller recipe for Blue-eye trevalla with potato, fennel and saffron aïoli

Serves 4

Cook

30M

Ingredients

2 tbsp mild extra-virgin olive oil

500 gm chat potatoes, very thinly sliced on a mandolin

1½ fennel bulbs, thinly sliced on a mandolin, fronds reserved

1 small onion, thinly sliced

2 garlic cloves, finely chopped

200 ml dry white wine

500 ml hot chicken stock (2 cups)

4 skinless blue-eye trevalla fillets (150gm each)

½ cup coarsely chopped flat-leaf parsley

Finely grated rind and juice of 1½ lemons, plus lemon wedges to serve

Saffron aïoli

250 gm whole-egg mayonnaise

Juice of 1 lemon, or to taste

½ garlic clove, finely chopped

¼ tsp saffron threads, soaked in 1 tsp hot water for 5 minutes

Method

Main

1.Heat oil in a large deep-sided frying pan over medium-high heat, add potato, fennel, onion and garlic and cook until fennel is just tender (4-5 minutes). Add wine, simmer until reduced by half (1-2 minutes), add stock, season to taste, bring to the boil, cover with a lid and cook until potato is almost tender (10-12 minutes). Top potato with fish, replace lid and cook until fish is just cooked through (4-5 minutes).

2.For saffron aïoli, combine ingredients in a bowl, season to taste and set aside.

3.Remove fish from pan and set aside. Stir parsley, lemon rind and juice and reserved fennel fronds into potato mixture and serve hot, topped with fish, with saffron aïoli and lemon wedges.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey