It's Good Food Month in Sydney all through October. As Australia's largest food festival, there are hundreds of events to choose from, including a series of exciting Omnivore Master Classes and Pop-Up Omnivore dinners featuring local and international chefs. The idea behind these events is to showcase the creative genius of young chefs worldwide and to provide an interchange of culture, experience and innovative techniques for all involved. Half day sessions are just $45 and feature four young chefs; full days sessions with eight chefs are $75. Talented local young chef Hamish Ingham, (The Woods, Four Seasons) is one of the participants. In this recipe, he uses organic, sustainable, seasonal produce, and his key signature technique of wood-smoking.
- white fish fillets - 4 x 180g, skin on
- brussels sprouts - 500g
- lemon juice - 50ml
- extra virgin olive oil - 250ml (1 cup)
- purple kale - 1 head
- Agro Dolce
- olive oil - 60ml (3 tablespoons)
- eschalots - 2 large, brunoised (see instructions)
- white wine vinegar - 180 ml (3/4 cup)
- white wine - 75ml
- water - 75ml
- sugar - 40g
- currants - 35g
- white or brown onions - 250g, peeled and sliced
- garlic - 2 cloves, peeled and chopped
- extra virgin olive oil - 40ml (2 tablespoons)
- salt - a little
- white pepper
- white wine vinegar
To make the eschalot brunoise : in a saucepan sweat eschalots in the olive oil until very tender and without colour.
To make the agro dolce: once the eschalots are tender, add all other ingredients and reduce by two-thirds.
To make the soubise: Combine everything except the vinegar in a pot and heat through. Sweat over low heat until the onions are transparent. Cover the surface with a sheet of baking paper or go-between and cook very slowly until the onions are easily crushed with the finger tips. They must remain white.
Puree in a blender and check seasoning then acidulate with a little vinegar to counteract the sweetness of the onions.
For the lemon dressing: combine the lemon juice and extra virgin olive oil and set aside.
Once the agro dolce and soubise are made its time to prepare the kale and brussels sprouts: on a flat tray place kale leaves and lightly oil them. Place in a 160 degree oven for about 10 minutes or until crisp and dried out.
Meanwhile cut the sprouts in half and blanch in salted water until tender. Drain and dry on paper towels. When dry, throw them into a hot pan with a drizzle of olive oil and sauté until golden brown.
For the fish fillets: dust the fillets in flour and season with salt. In a hot pan with a drizzle of oil place the fish, skin side down, and cook until golden brown and crisp about 3 minutes then transfer to a wood-fire oven for about 4 minutes or until cooked (use a pre-heated moderate oven at home).
To plate up: toss the sprouts in the agro dolce, place a spoon-full of soubise in the middle of the plate then scatter the sprouts around. Place the fish on top and dress with lemon vinaigrette, garnish with crispy kale.