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Poached Tommy Ruff with Fish Broth and Watercress Oil
Recipe by Tommy Pham
With buttery-soft poached Tommy Ruff, this pie is a must try.
- Steps
- Ingredients
Ingredients
Pan Seared Shio Koji Mushrooms
Shio Koji Broth
Potato Freekeh Balls
Poached Tommy Ruff
Pickled Green Peppercorns
Watercress Oil
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Steps
- For the Pan Seared Shio Koji Mushrooms, mix mushrooms with shio koji, sugar and oil.
- Heat a frypan over medium high heat. Add butter and when hot, add mushrooms and fry for 2 minutes, until liquid in pan has mostly evaporated. Remove mushrooms and set aside. Pour 100ml water into the hot pan, and stir over heat until pan juices dissolve into the water. Pour into a bowl and reserve for the broth.
- For the Shio Koji Broth, heat a large saucepan over medium high heat. Add oil, fish bones and head and sear until lightly browned.
- Add water, pan juices, shio koji, peppercorns, sugar and vinegar and bring to the boil. Reduce the heat to low/medium and simmer for approximately 45 minutes.
- Strain broth through a muslin cloth into a clean saucepan. Add salt and sugar to taste. Cover with a lid to keep hot.
- For the Potato Freekeh Balls, place milk and potatoes into a saucepan over medium heat. Simmer until potatoes can be easily pierced with a fork. Pass through a potato ricer and press the potatoes into a bowl. Add freekeh flour and some salt and mix until just combined.
- Place oil into a pan over medium heat. Roll into 16 balls and fry in oil until golden. Remove from the oil and set aside on several layers of paper towel.
- For the Poached Tommy Ruff, mix shio koji, sugar and oil in a bowl. Add fillets and mix gently. Set aside in the fridge to marinate for 30 minutes.
- When ready to serve, bring broth to a simmer and poach fish in broth for 1½ minutes. Removes fillets from broth and place on plate to rest.
- For Pickled Green Peppercorns, place the sugar and vinegar into a mixing bowl and stir until sugar is dissolved. Add the peppercorns and set aside to pickle. Drain well to serve.
- For the Watercress Oil, pick 12 watercress leaves for garnish and set aside. Place remaining watercress and ingredients into a blender and blend for 4 minutes.
- Strain through a muslin cloth into a bowl set over a bowl of ice. Set aside in the fridge to strain.
- To serve, place a piece of the poached fish into a bowl and top with a teaspoon of pickled peppercorns. Top with a few of the seared mushrooms. Place potato freekeh balls on top of the mushrooms. Garnish with watercress leaves. Pour hot broth into bowls and dot with watercress oil.
