Serves 4
Ingredients
- 11 large fillet (800g plus) of Spencer Gulf Kingfish, skin and bones removed
- 250g dried fregola pasta
- 12 small whole red shallots, peeled
- 4 sprigs thyme
- 1 bay leaf
- 250ml extra virgin olive oil
- 3 ears of corn 500ml chicken stock
- 500ml white wine
- 2 punnets of shiitake mushrooms, trimmed, quartered or whole if small
- 125g unsalted butter, cubed
- 1 bunch flat leaf parsley
Method
Preheat oven to 180˚C. Cook fregola in salted boiling water for 12 min, drain and spread on tray, coat lightly with oil and set aside. Place shallots, thyme and bay leaf with the 250ml of oil in small saucepan on low heat for 25 min.
Simmer covered on low until cooked, remove to cool in oil. Roll cleaned corn in oil and grill until just turning black, rotating occasionally. Cool corn, slice off kernels and put aside.
Cut Spencer Gulf Kingfish fillet into 8 pieces, coat in oil and put to one side. Place half the wine, stock, fregola, mushrooms, corn and shallots in pan. Bring to boil, then simmer for 5 min, add half the butter and parsley, season to taste.
This is the finished broth for the Spencer Gulf Kingfish. Preheat large pan on high. Gently add oiled Spencer Gulf Kingfish. Grill each side for 1 min, add remaining wine and butter and put pan in oven for 2 min. Spencer Gulf Kingfish should be just cooked but not fully through. Remove from pan and keep warm. Add juices to broth.
To Serve
Spoon broth into 4 bowls and add 2 pieces of Spencer Gulf Kingfish to each. Top with lug of oil and serve immediately.