This is an easy dinner party dish the fish can be wrapped and ready to go ahead of time as can the cauliflower puree.
Serves 4
Preperation time 30 mins, plus cooking.
Ingredients
Baked Trevella with Leeks and Truffle Butter
60g of Wiffens Truffle and Porcini butter cut into 15g portions or substitute plain butter
2 leeks, washed and cut into 5mm rounds
2 cloves garlic, crushed
2 tbspns parsley chopped
4 x 200g fillets blue-eye trevalla
1/2 cup coarse fresh breadcrumbs toasted
Salt and pepper
Cauliflower Puree
1 cauliflower broken into small florets
100g butter
800ml milk
Olive oil
Salt and Pepper
Method Cauliflower Puree
Place cauliflower into a heavy based pot with a the butter, add a pinch of salt
Cook gently on a low heat for 5 minutes until cauli is lightly browned and add the milk to just cover, bring to the boil and simmer until soft approximately 10 minutes.
Drain reserving milk. Add 1/4 of the milk and blend the cauliflower with a stick blender until smooth adding more milk as neccesssary. Keep warm or make ahead of time and reheat adding a little reserved milk as neccessary.
Method Baked Trevella with Leeks and Truffle Butter
Preheat the oven to 200°C.
Place a little olive oil in a non-stick pan over a medium heat.
Add the leeks, season with salt and cook gently for 20 minutes.
Add the garlic and cook for 5 minutes, then add parsley and toss through.
Place 2 tbspns of leek mixture on a generous rectangle of baking paper then top with a fish fillet top with a round of truffle butter and season with salt and pepper. Wrap the paper around the fish and twist the ends to create a sealed parcel. Continue with the rest of the fish pieces and place in a roasting tray.
Roast in the oven for about 15 minutes or until the fish is just cooked through (the fish will keep cooking once removed from the oven. )
Place a generous amount of cauliflower puree to the side of 4 plates, add wrapped fish packages or alternatively unwrap and plate fish and leek mixture next to puree. Sprinkle with toasted breadcrumbs and season with salt and pepper.