Pan-roasted blue eye trevalla with smoked eel skordalia, brussels sprouts and sea urchin custard

Serves 4 people

The best all-year-round fish you'll ever try.....even if it has been glammed up just a bit!

  • For the skordalia
  • 2 large Dutch cream potatoes, peeled and quartered
  • ½ cup hazelnuts, toasted and skinned
  • 100g boneless smoked eel fillet
  • ½ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • ¼ bunch sage, sliced very finely
  • salt and white pepper
  • For the fish
  • 4 x 150g centre cut boneless blue-eye trevalla fillets
  • salt and pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • For the Brussels sprouts
  • 300g Brussels sprouts
  • 2 Tbsp mustard seed oil
  • ¼ bunch thyme, chopped finely
  • salt and white pepper
  • For the sea urchin custard
  • 200ml milk
  • 1g saffron threads
  • 1 tsp caster sugar
  • 2 tongues urchin roe
  • 2 egg yolks
  • salt and white pepper
  • To serve
  • ¼ bunch thyme leaves
  • 2 Tbsp salmon roe
  • 1 Tbsp avocado oil

For the skordalia

1 Steam the potatoes over a medium heat until tender, then crush gently and set aside to cool slightly.

2 Place the hazelnuts in a food processor and pulse until a fine crumb forms. Add the eel, potatoes, olive oil and garlic and pulse to form a smooth paste. Fold in the sage and season with salt and white pepper.

For the fish

1 Trim the fillets to form square tiles. Score the skin with a sharp knife in fine parallel cuts. Season lightly with salt and pepper.

2 Set a large heavy frying pan over a high heat and pour in the olive oil. Add the fish pieces skin side down and cook for 4 minutes. Add the butter to the pan then turn over and cook on the reverse side for 1 minute until the fish is medium-well, while basting with the butter.

For the Brussels sprouts

1 Cut the stems off the Brussels sprouts and separate the leaves.

2 Set a large heavy frying pan over a high heat and pour in the mustard seed oil. Once the oil is very hot, mix in the Brussels sprouts leaves and fry for 2 minutes. Remove from the heat and fold in the chopped thyme, then season with salt and white pepper.

For the sea urchin custard

1 Pour the milk into a small saucepan with the saffron, sugar and urchin roe. Set over a low heat and bring gently to the boil. Whisk in the egg yolks and cook (stirring constantly) until the sauce thickens. Dip the saucepan immediately into a bowl of iced water and season with salt and white pepper. Once cooled slightly, puree until very smooth with a blender.

To serve

1 Place a small pile of Brussels sprouts leaves in the centre of each plate, then top with apiece of blue eye trevalla and a spoon of skordalia. Drizzle with urchin custard around and garnish with salmon roe and thyme leaves. Drizzle with avocado oil and serve.