Fish, peas and mushroom gravy

Flathead fish is a species that is commonly found in South Australian coastal waters. Beloved by fish and chip shops for it’s sweet, moist and flaky flesh, this recipe from Alanna Sapwell-Stone pairs it with peas and a mixed mushroom gravy.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

What's For Dinner?

Watch the full episode here

G

Watch the full episode here

G

Ingredients

• 1 litre fish stock
• 500 g mixed mushrooms (Swiss brown, portobello, button)
• 1 sprig rosemary, finely chopped
• 3 bay leaves
• 1 plate-sized flathead, cleaned
• 300 g butter
• 1 bulb caramelised garlic
• 200 g frozen peas
• ½ bunch chervil, sprigs picked
• ½ bunch tarragon leaves
• ½ bunch flat-leaf parsley, sprigs picked
• 2 eschallots, finely chopped
• Chardonnay vinegar, to dress
• extra virgin olive oil, to dress
• 500 g cooked kipfler potatoes, to serve
• ½ bunch chives, finely chopped
• salt and black pepper

Instructions

1. Preheat the oven to 220˚C. In a large, heat-proof frying pan, bring the fish stock to the boil. Add the mushrooms, rosemary, bay leaves and top with the fish. Cover and bake for 6 minutes, then turn the fish and cook for a further 6 minutes, or until cooked through. Remove the fish from the liquid and transfer to a serving dish.

2. Add 2/3rds of the butter to the poaching liquid, then bring to the boil, then reduce to a simmer and cook for 5 minutes, or until thickened to a gravy-like consistency. Squeeze the caramelised garlic cloves out of the bulb. Stir the peas and caramelised garlic through the mushroom gravy.

3. In a medium bowl, combine the chervil, tarragon, parsley and eschallots. Drizzle with chardonnay vinegar and olive oil and toss well to combine. Toss the potatoes with the remaining butter, chives and plenty of cracked pepper.

4. Pour the mushroom gravy over the fish and serve with the herb salad and potatoes.

Note

For potatoes, bring to the boil in salted water and cook until tender.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

What's For Dinner?

Watch the full episode here

G

Watch the full episode here

G