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Poached Kingfish, Black Lentils and Anchovy Cream
Recipe by Ben Milbourne
This delicately poached Kingfish is served with black lentils and a quenelle of anchovy cream .
- Steps
- Ingredients
Steps
- Preheat a water bath to 55C.
- For the Black Lentils, rinse the lentils in a sieve under cold water. Place all the ingredients, except olive oil and lemon juice, into a small saucepan. Cover and cook over low heat, stirring occasionally, until all the stock has reduced and the lentils are tender. Remove from the heat and dress with olive oil, lemon juice and salt. Set aside, covered, to keep warm.
- For the Poached Kingfish, place ingredients, except Kingfish and zucchini, into a high speed blender and process to until emulsified. Check seasoning and adjust with a little more olive oil and some salt, to taste. Divide the mixture between 4 sous vide vacuum bags. Add a portion of Kingfish to each and vacuum seal. Cook in the water bath for 16 minutes. Remove bags from water bath and set aside.
- Meanwhile, for the Anchovy Cream, place all ingredients into a medium bowl and whisk to stiff peaks. Cover and set aside in the fridge.
- To serve, open sous vide bags and transfer fish and sauce to a large bowl. Spoon the Black Lentils into the bottom of each serving bowl. Top with a portion of Kingfish. Add a quenelle of Anchovy Cream. Place the zucchini slices into the reserved cooking sauce. Drain zucchini and add to the plates. Garnish with fennel fronds.
