Spangled Emperor with Braised Leek, Puree and Lemon Butter Sauce

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Leek Puree, place the butter into a medium frypan over low heat. When hot, add the leeks, thyme and dill and sauté until soft and lightly golden. Season generously with salt and add the lemon zest.
  • Remove from the heat and discard the thyme sprigs.
  • Transfer the leeks to a small food processor and process until smooth. Add the cream and extra butter. Add a little chicken stock if required to achieve a soft puree.
  • Pass the puree through a sieve into a bowl and season with salt and pepper. Cover with cling film and set aside.
  • For the Roasted Fennel and Garlic, place the fennel, garlic and thyme into a shallow roasting tray. Drizzle generously with olive oil and season.
  • Roast in the oven until fennel is tender, about 30 minutes. Remove from the oven. Discard the garlic skins. Set aside, loosely covered to keep warm.
  • For the Braised Leek, bring a small saucepan of salted water to the boil.
  • Add the leeks and simmer until just tender, about 15 minutes. Drain then cut the leeks in half lengthways.
  • Place the stock and butter into a medium frypan over low heat.
  • Add the leeks, cut side down, and braise until the liquid has evaporated and the leek is lightly golden.
  • Remove the pan from the heat and set aside until needed.
  • For the Lemon Beurre Blanc, place the wine and vinegar into a small saucepan over medium heat and simmer until reduced to 2 tablespoons. Add the lemon juice and stir through.
  • Add the butter, one piece at a time and use a stick blender to blend until the sauce is emulsified, smooth and thick. Remove from the heat and season. Cover to keep warm. Stir over a low heat before serving.
  • For the Spangled Emperor, score the skin lightly and season generously with salt.
  • Place a large frypan over high heat. Add the olive oil. When hot, place the fish into the pan, skin side down and press down with a spatula.
  • Cook until skin is crispy, about 4 minutes. Turn fillets and cook until just cooked through, about 2-3 minutes. Remove from the pan and set aside.
  • To serve, spoon the Leek Puree onto each plate. Top with a portion of Spangled Emperor and add the Braised Leek, Roasted Fennel and a clove Roasted Garlic. Serve with the Lemon Beurre Blanc on the side.

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