Three Fish Roast
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Three Fish Roast
Recipe By Michael Weldon
Ingredients
1 Coles salmon tail piece
1 Coles barramundi tail piece (same size as salmon piece)
100 g Coles prawn tail meat
½ bunch parsley
½ bunch tarragon
½ cup spinach
50 g butter
¼ cup panko breadcrumbs
1 lemon, zest
Squeaky Gate extra virgin olive oil
sea salt
Garnish
½ bunch parsley
½ bunch tarragon
1 tbs capers
1 shallot, sliced thin
Method
Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.
Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.
Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest.
After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad.
