Ingredients
Here’s what you need to make this:
BEST FISH
SUITABLE FISH
This form is stylish made with the further delicate white fish fillets that are around 2 cm(0.8 ″) thick. We do n’t want fillets too thin differently they will overcook.
Our favourite fish to make this with is barramundi. Then are some further fish with analogous cuisine characteristics that will work great
barramundi( pictured), John Dory, snapper, basa, jewfish, blue eye cod( trevalla), tilapia, cod, halibut, pollock, hake.
Flash back, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. conclude for the thicker cuts, aiming for 2cm/0.8 ″ thick. Pictured over is barramundi which is a thicker fish so we used the tail.
Skin on or off? Either is fine, it really wo n’t affect the singe time. But the skin wo n’t becrispy.However, just eat the meat and leave the skin, If this is a turn– off for you.
FISH TO AVOID
I recommend avoiding
Fish that dry out fluently when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you ’re extremely careful they can come dry inside so are veritably prone to overcooking in the roaster. I feel these fish are( substantially) better in raw/ rare form similar as Ceviche, Poke Bowls, Tartare( also see Tuna Steak);
unctuous, “ questionable ” fish – Like mullet and sardines( try this form for sardines!).
FOR THE POTATO GRATIN AND Delicate SAUCE
And then’s what you need for the rest of the dish
– Potatoes – Floury( stiff) and all- rounder potatoes work stylish to achieve a lovely potato gratin flavour.
– Australia the cheap dirt– brushed potatoes vended far and wide( called Sebago) are ideal
– US Russet
– UK Maris Piper
Leek – Flavour base for the gratin. Feel free to substitute with a standard onion!
Garlic – Flavour base.
Chardonnay or other dry white wine – This gives the sauce depth of flavour. Without, it tastes more one dimensional and like it’s missing “ commodity ”. Chardonnay is my favourite but any dry white wine that’s not too sweet or too woody will work OK . Non alcoholic cover – further vegetable stock.
Vegetable stock/ broth – For semi reboiling the potatoes in a flavoured broth, toothy than using just water!
Adulation – For visage sautéing the potatoes before finishing them off in the roaster.
Panko, parmesan and olive oil painting – The brickle beating!