Trancia di pesce alla Ligure

Kingfish cutlets with potatoes, pine nuts & herbs

Serves: 6

Ingredients:

For the stock

1kg fish bones & heads

3 litres cold water

2 sticks celery roughly chopped

1 carrot, peeled and roughly chopped

1 small white onion cut in quarters

2 bay leaves

pinch sea salt

1 tsp whole black peppercorns

For the marinade

150 ml extra virgin olive oil

1 bunch basil, leaves picked & roughly torn

To assemble

6 fish cutlets approx 180gm each of either

kingfish (in pic), mulloway, salmon or ocean trout

4 waxy potatoes, peeled & sliced very thin

1 tbsp extra virgin olive oil

6 sprigs thyme, leave picked

2 tbsp pine nuts

3 large ripe tomatoes, peeled, seeded and diced

sea salt

freshly ground black pepper

To cook 1 large oven proof dish big enough to fit the fish in one layer

Method:

Pre heat the oven to 200°C

For the stock

Place the fish bones and heads, celery, carrot, onion and bay leaves in a small saucepan, cover with the water, add a pinch of sea salt and some whole peppercorns and bring to the boil, reduce heat and allow to simmer for about 30 minutes until reduced down to 180-200mls. Filter through a fine sieve and keep to one side.

Marinade

In a large bowl whisk together the oil and basil leaves and allow the kingfish cutlets to marinate in this mixture for at least 20 minutes, turning regularly.

Assembly:

Lightly oil the oven-proof dish with olive oil. Layer the bottom with two layers of the very thinly sliced potatoes and sprinkle them with a little salt and some olive oil. Spread the diced tomatoes on top and sprinkle with the thyme and pine nuts.

Add the stock, cover the dish with foil and bake in the oven for 12 -15 minutes until the potatoes are almost cooked through. Remove from the oven. Quickly sear the fish in a frying pan over a hot heat and place on top of the potato base with a little of the marinade, reseal the dish with foil and cook for a further 10 minutes.

Serve with a green leaf salad or steamed green beans.