Baked Queenfish on a bed of sauteed cabbage with rosemary potatoes and tarragon bechamel

There’s nothing quite like super moist fish that’s been baked in the oven, this Queenfish dish, on a bead of sauteed cabbage is both stunning to look at and tasty to eat. Go on…….spoil yourself

Baked Queenfish on a bed of sauteed cabbage with rosemary potatoes

  • Servings: 4
  • Difficulty: Moderate
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Delicious Queenfish, oven baked and served on a bed of sauteed cabbage, carrot puree, asparagus and rosemary potatoes.

Ingredients

  • 4 filleted portions of Queenfish (also known in Australia as; leatherskin, giant dart or as Large-mouth Queenfish in the U.S.A.)
  • 20 ml (ish) White Wine
  • 16 spears of Asparagus
  • Large bunch fresh tarragon
  • 12 baby Desiree potatoes
  • 4 large carrots
  • 3 sprigs rosemary, leaves stripped then finely chopped.
  • 60 g butter
  • lemon juice
  • Rice bran oil for frying.

For the Bechamel

  • 50 g Butter
  • 50 g Plain flour
  • 450 ml milk
  • Salt & Pepper to season
  • 7 to 8 sprigs of tarragon

For the sauteed cabbage

  • 1 Sugarloaf Cabbage
  • 100 g sultanas
  • 200 ml White Wine
  • 2 small red onions
  • 3 cloves of garlic
  • 1 ltr well reduced vegetable stock
  • 2 tbsp Extra virgin oil oil
  • 1 tbsp golden syrup
  • 2 tbsp apple cider vinegar
  • 6 cardamon pods
  • 40 g butter

Directions

  1. First, cut the cabbage into quarters, cutting from the pointy end, down through the base. Once you have your four quarters, remove the hard base/stem part from each quarter, then cut the cabbage across the leaf into slices about 2 cm wide.
  2. Pour the stock into a heavy based pan, large enough to hold all the cabbage, ass the sultanas and bring to the boil.
  3. Next, throw the cabbage into the stock and bring it back up to the boil and allow it to blanch in the stock for four minutes.
  4. Strain the cabbage and sultanas into a colander and run under cold water to stop the cabbage cooking any further. Set the cabbage aside till later.
  5. Whist the cabbage is simmering, prepare the fish for baking. For each fillet, lay a piece of baking foil on a flat surface, that is large enough to completely enclose the fish as a parcel. Place one fillet in the middle of  each piece of foil. Hold up the two side of each piece of foil above the fish, then fold in the two ends to make a sort of boat that the fish is sitting in, a little like you are gift wrapping it for Christmas. Onto the fish place a small knob of butter (about 5g), pour in about 5ml of wine and the same of lemon juice. Sprinkle in a touch of chopped tarragon. Now, pinch the open ends of the foil boat together and roll them over to seal the parcel so the fish effectively steams in the wine and vinegar when baked.
  6. Now set the oven to preheat to 180oC.
  7. Next, cut the Desiree potatoes in half, place in lightly salted boiling water and par boil for about 4 minutes. Keep testing the potatoes, they are ready when they just take the tip of a sharp knife with gentle pressure, but are still firm enough to give some resistance to the knife.
  8. Again, strain the potatoes and set aside till later.
  9. Finely dice the carrots and add them to seasoned boiling water, cook till soft, then strain. Throw the carrots back in the pan with 20g of butter and bash them into a coarse puree with a potato masher. Season with ground pepper, then transfer to an oven proof dish, cover with foil and keep warm in a low oven till later.
  10. In a heavy based large saute pan, heat the olive oil. Finely chop the garlic and add it to the oil along with the cardamon pods. Slice your red onion into medium slices and add the onions to the oil and sweat them till they start to soften and turn translucent.
  11. Now, throw in the white wine, the vinegar and syrup and allow the onions to poach in the liquid for about 20 minutes. Simmering, till the liquid has mostly evaporated off.
  12. Now pop the fish on a baking tray into the oven and bake for 15 to 20 minutes, depending on the thickness of each fillet.
  13. In a separate saute pan, on a moderately high heat, heat a little rice bran oil. When the oil is hot, place the potatoes cut side down into the oil. Season with a little salt. Fry the potatoes till the cut side starts to brown and crisps a little.
  14. Now, reduce the heat and add the butter to the pan, along with the chopped rosemary, and saute the potatoes for about 2 to 3 minutes.
  15. Transfer the potatoes to an ovenproof serving dish, cover with foil, and pop in the oven to keep warm till needed.
  16. Heat a griddle pan, then char the asparagus till it is just starting to get tender and has nice bar marks from the griddle on both sides.
  17. Make your bechamel sauce and add your chopped tarragon. (this can be done ahead of time and reheated).
  18. Now to plate up. Assemble the dish with a base of sauteed cabbage with a dollop of carrot puree on top of the cabbage, topped off with the fillet of Queenfish in a nice stack. Serve up the sauteed potatoes and asparagus next to cabbage stack and dress the fish with your tarragon bechamel sauce.

If you are making your bechamel sauce ahead of time, make sure that you cover the sauce with greaseproof paper (baking parchment) to prevent a skin forming on the sauce as it cools.

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