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White Wine Emulsion
• In a suitable pan gently pour in the olive oil & gently sauté the shallots & thyme.
• Add the wine to the pan and simmer to reduce by half.
• Once the wine has reduced add the stock and reduce by a half.
• Finely add the cream and reduce again by half.
• Pass through a sieve and reserve the liquid.
• When ready to serve, bring to the boil and then add the cold milk.
• Using the blending shaft, emulsify. This is done by allowing the blade to whisk just on the surface of the
liquid, allowing bubbles to form on top.
Garlic Potato Puree
• Gently boil the potatoes for 15-20 minutes until soft and drain.
• Place the garlic in a pan of water and bring to the boil. Drain and repeat once more.
• Add the boiled garlic to the cream and bring to a simmer.
• Add the garlic and cream to the drained potatoes. Using the potato masher, process until smooth.
Potato Crisps
• Rinse the potatoes several times in clean water to wash away the starch and dry off.
• Heat a deep pan with oil until the oil is 170ºC (use a thermometer to test).
• In batches, fry the potato slices until golden & crisp (approximately 1-2 minutes).
• Lightly salt and allow to drain on a paper towel.
Fish
• Preheat the oven to 180ºC.
• Pour the olive oil into a suitable pan and fry the fish fillets skin side down until the skin becomes crispy.
• Bake in the oven for a further 6 minutes.
To Serve
• Spoon the garlic potato puree onto each plate, followed by placing a roasted fish fillet on top.
• Scatter the potato crisps over the potato puree.
• Garnish with the asparagus, sliced truffle and parsley cress.
• Spoon over the white wine emulsion and serve.
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