verjus baked fish hot pot
Rated 5.0 stars by 1 users
Author:
Cle-ann Stampolidis, Chef & Food Stylist
Servings
4
A delicious and nutritious one pot dinner from the one and only Cle-ann Stampolidis.
Ingredients
-
Splash of Mount Zero Frantoio Extra Virgin Olive Oil
- 1 leek, white part sliced
-
2 garlic cloves, sliced
-
1 fennel bulb, cored and sliced
-
Mount Zero Pink Lake Salt, to taste
-
1 cup Mount Zero Chardonnay Verjus
- 1 tomato, quartered
- Few sprigs of fresh thyme
-
4 kipfler potatoes, halved
- Fish stock, to cover*
-
Pinch of saffron
- Peel of 1 lemon
-
1 fillet of atlantic salmon, halved
- 2 flat head tails
-
Handful of Mount Zero Green Manzanilla Olives
Directions
Preheat the oven to 180 degrees Celsius.
Place a cast iron dutch oven or oven-proof saucepan over a medium heat and add a generous splash of olive oil. Add leek, garlic, fennel, a pinch of salt and cook until soft.
Add in verjus and stir for 1-2 minutes
Arrange tomato, thyme, potato in the pan and cover half way with fish stock.
Add a pinch of saffron and lemon peel, and bake until the potato is cooked through (20-30 minutes, depending on your oven and the size of the potatoes).
When the potatoes are cooked, arrange the fish on top, add olives and a good splash of olive oil. Season with salt and pepper and bake until the fish is just cooked (6-10 minutes, depending on your oven and the size of your fish).
Serve as is, with a good crusty bread or a bowl of warm rice or quinoa.