28 MAY / 2 SERVES / Market Fish with a Brioche & Herb Crust, Pepperonata, Salt & Vinegar Pinenuts & Herb Salad

28 MAY / 2 SERVES / Market Fish with a Brioche & Herb Crust, Pepperonata, Salt & Vinegar Pinenuts & Herb Salad

We have 11 in stock.

Regular price $60.00 Sale

THIS DISH HAS GLUTEN AND DAIRY

THE INGREDIENTS

+ Herb Crusted Market Fish 
+ Pepperonata 
+ Salt & Vinegar Pinenuts
+ Basil, Mint & Tarragon

THE RUN DOWN

The market fish that we have our eyes peeled for will likely be Hapuka, Bass Grouper or Blue Eye Trevalla.
A big juicy white fleshed fish that will have a fine crust a top of the fillet consisting of ground brioche, mustard, anchovies, garlic, basil, parsley & tarragon.
Instructions for the cooking of this dish will be included in your kit.
To accompany this stunning piece of fish will be a beautiful accompaniment of red and yellow peppers cooked into a stew known as pepperonata.
I first learnt how to cook pepperonata at Est Restaurant with Peter Doyle when I was 17yrs old.
Pinenuts cooked with salt and vinegar add the added crunch and seasoning to what is a memorable Thursday evening 



ONLINE ORDERS CLOSE 28 MAY - 12PM

PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 28 MAY