Mures Upper Deck blue-eye recipe

RECIPE BY MATT DEAKIN FROM MURES UPPER DECK, HOBART

SERVES 6

12 potatoes, halved

olive oil

12 small zucchini (courgette) flowers

300 g (10½ oz) green beans

30 cherry tomatoes

6 x 180 g (6¼ oz) blue-eye trevalla fillets

lemon wedges, to serve

BALSAMIC JUS

600 ml (21 fl oz) veal stock

5 thyme sprigs

6 French shallots, sliced

2 garlic cloves, sliced

olive oil

500 ml (17 fl oz/2 cups) port

100 ml (3½ fl oz) balsamic vinegar

Preheat the oven to 200°C (400°F/Gas 6). To make the balsamic juice, reduce the veal stock with thyme to 300 ml (10½ fl oz), then strain. In another saucepan, sweat the shallots and garlic in a drizzle of olive oil for 5 minutes over medium heat. Add the port and balsamic vinegar and reduce to 200 ml (7 fl oz), then strain and add to the reduced veal stock. Season with salt and pepper and leave over very low heat while you cook the vegetables and fish.

Put the potatoes in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes. About 6–7 minutes before the potatoes are done, add the zucchini flowers, beans and tomatoes, a little more seasoning and another drizzle of olive oil.

At the same time place your blue-eye on a baking tray with a little splash of olive oil and salt and pepper and grill (broil) or bake for 5–6 minutes or until just cooked through.

To serve, place the roasted vegetables on six plates, place a fillet of blue-eye on top of each and drizzle over the balsamic jus. Serve with some lemon wedges.