Ingredients100g Green Leaves (spinach/parsley/kale/chard whatever you have)15ml Olive Oil50g Onions, sliced finely2 each Garlic Cloves, sliced finely100g Leeks, sliced finely175g Agria Potatoes, sliced finely & rinsed500ml Fish StockSaltMethod:1 - Place a large stainless steel or glass bowl in the freezer to chill2 - Blanch the greens in a large pot of boiling water, transfer immediately to a big bowl of iced water, this will retain the green colour.3 - In a large heavy based saucepan sweat the onions, garlic and leeks in the olive oil, seasoning liberally with salt4 - Add the potatoes then cook till soft and falling apart with no colour5 - Add the fish stock and bring to the simmer, taste, adjust seasoning, check the potatoes are cooked then add the greens.6 - Blend in an upright blender or food processor till very smooth, adjust seasoning if required. Pour straight into the chilled bowl – place into the fridge and stir regularly to cool down as fast as possible.7 - Extra smooth and green is the goal here.
Ingredients50ml Soy Sauce50ml Fish Sauce2 TBSP SugarMethodMix the soy and fish sauce with the sugar until thoroughly dissolved. Soak the fish fillets in this marinade for 30 – 60 mins depending on how thick the fillets are.
Use Leek Tops (green part) to make an oil Leek Top OilIngredients4 x cups of roughly chopped green leek tops750ml Grapeseed oilMethod1 - In a blender, blend the leek tops and oil until rough pure texture is achieved Prepare an ice tray then heat the leek oil in a saucepan to 104 degrees Pour out onto ice tray2 - When oil is cool scrape out into a fryer filter and hang to extract as much oil as possible3 - Season then store in bottlesCooking Sole1 - For fillets scrape the skin with a shape knife blade to remove excess scales - it’s not crucial to remove them all.2 - Pat the skin dry with paper towels or even better leave the fillets skin side up uncovered in a refrigerator overnight.3 - Fry skin side down in a very hot non-stick pan, add a tablespoon of canola oil, place the fish then a tablespoon of butter, keep the pan very hot. Fry until the edges curl up and become very golden. This is the best way to get the skin crispy.4 - Flip the fish and leave on the flesh side in the pan very briefly before removing to a plate or serving dish.You want to cook the fish 90% on the skin side, the fish flesh should be firm and not give if you gently poke it. Let the cooked fillets rest for 2 mins before serving but the fish should still be hot!Don’t be afraid of high heats, just remember to turn your smoke alarm back on after you’ve finished!