Our recent ‘Best of the Pacific Rim’ cooking class brought fresh and subtle flavours drawing inspiration from a blend of Europe, Asia and the Pacific Islands.
Chef: Paulie Hooton. Serves: 4.
600gm market fresh fish, skin on, bone out
400gm artichokes, peeled
200ml vegetable stock
300gm wild mushrooms (shiitake, Swiss brown)
2 tbsp fresh thyme, picked (reserve some for garnish)
2 tbsp truffle paste
1 cup sour cream
Lupe Extra Virgin Olive Oil
Salt and white pepper
1. Peel artichokes and place in a pot with vegetable stock and water, boil until soft, this should take 7-9 minutes. Strain off liquid and reserve.
2. Place cooked artichokes into a blender, add a little cooking liquid and blend until smooth, keep adding liquid a little at a time until smooth (you may not need all of the liquid).
3. Add ½ of the butter and season. Remove from blender and place into a small pan, heat just before serving.
4. Slice shiitake mushrooms and cut Swiss brown mushrooms into quarters. Add olive oil to a pan and on a medium heat, gently cook and colour mushrooms, add 1 teaspoon of thyme and 30gm butter.
5. For the truffle cream, mix truffle paste and sour cream together and season, once mixed place in the fridge.
6. To cook the fish, gently score the skin twice with a sharp knife. Heat a medium pan with olive oil, cook fish skin side down for 4 minutes on a medium heat, don’t turn over.
7. After 4-5 minutes turn over fish (the skin should be nice and crispy), turn off heat and add remaining butter and baste the fish.
8. Warm up puree, place onto a plate, top with mushrooms, then the fish. Serve with truffle cream on the side and remaining thyme scattered.