The Gourmet Farmer Goes Fishing by Matthew Evans

Author:Matthew Evans
Language: eng
Format: epub
Publisher: Allen & Unwin

4 kingfish steaks, about 100 g (3½ oz) each, skin off (or use snapper, monkfish, mackerel or sea bass)

1 tablespoon olive oil

MARINADE

50 ml (1¾ fl oz) olive oil

2 purple garlic cloves, peeled and crushed

1 red chilli, roughly chopped

2 eschalots, peeled and sliced

juice of 1 lime

juice of 1 lemon

1 tablespoon raw (demerara)sugar

100 ml (3½ fl oz) extra virgin olive oil

1 tablespoon finely chopped flat-leaf (Italian) parsley

1 tablespoon finely chopped chervil

Place the kingfish steaks on a plate, rub with the oil and season with salt and freshly ground black pepper. Heat a frying pan over high heat. Place the steaks into the hot pan and sear them quickly, just 2–3 seconds each side, then take them out. Lay the steaks in a dish so the pieces are not touching the sides of the dish or each other (this way, the marinade can surround the fillets).

To make the marinade, heat the same frying pan over medium heat. Add the olive oil, garlic, chilli and eschalots and fry until the mixture starts to sweat. Add the juices and sugar and stir until the sugar dissolves. Remove from the heat and add the extra virgin olive oil, parsley and chervil.

Pour the marinade over the kingfish in the dish and refrigerate for 3–4 hours. Remove the kingfish from the fridge and leave to stand for 10–15 minutes to take the chill off it before serving.

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