Native Rock Fish with Quinoa Tabbouli, Salsa Verde & Beurre Balanc Sauce

By: Chef Robin Ho posted Oct 13th 2015 03:46PM

4 x 150g native rock fish fillet

Dukkah
250g pistachio nuts, shelled and toasted
250g almonds, toasted
60g sesame seeds
1 tbsp (each) coriander and cumin seeds, toasted
½ tsp dried thyme
¼ tsp salt

Beurre Blanc Sauce
2 tbsp finely minced shallots
60ml (each) white wine and freshly squeezed lemon juice
125g unsalted butter, cut into pieces
Salt and white pepper, to taste

Quinoa Tabbouli
250ml water
125g quinoa
3 medium-seized ripe tomatoes, finely chopped
250g (each) parsley and scallions, finely chopped
75ml (each) freshly squeezed lemon juice and safflower oil
2 tbsp fresh mint

Salsa Verde
375ml low-salt chicken broth
250g tomatoes, skinned, seeded and diced
60g (firmly packed) fresh cilantro leaves
2 large green onions, peeled and chopped
1 large garlic clove, peeled
1 tbsp fresh lime juice
500ml extra virgin olive oil

•Place all the ingredients for the dukkah in a food processor and pulse until it resembles breadcrumbs. Set aside.

•Mix minced shallots with the wine in a non-aluminum saucepan and reduce mixture to a glace (until syrupy). Add the lemon juice and reduce again. Remove from the heat and add one chunk of butter at a time, whisking until well incorporated.

• Pour 250ml water into a saucepan; add quinoa and bring water to a boil. Reduce the heat and simmer until all water has been absorbed. Mix finely chopped tomatoes, parsley and scallions in a bowl; add lemon juice, safflower oil, and mint to the tomato mixture. Stir in cooked quinoa and season with salt. Mix well.

• Place all the ingredients for the salsa verde in a food processor and pulse until slightly chunky. Heat olive oil, add the tomato mixture and simmer for 10 to 12 minutes untill thickened.

• Lightly season the rock fish fillet and seared them in olive oil over a hot skillet. Top fillet with dukkah crust and finish off in an oven at 375˚C for 3 to 4 minutes.

• Spoon the tabbouli on to center of the serving plate and top with seared fillet, spoon salsa verde and beurre blanc sauce around the plate. Garnish with fresh herbs.

*This recipe can be found in May-June 2006 Issue.

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