Flathead, kale, radishes

Flathead, kale, radishes

By
From
Finding Fire
Serves
4

Flathead is one of Australia’s most iconic and versatile fish and is a staple for fish and chips due to its white colour and firm, flaky texture. Although the batter protects it, cooking it this way, as a fillet, does not carry the benefits of grilling it on the bone. The grill radiates heat through the skeletal structure to release the pockets of gelatine found along the spinal column, resulting in soft and unctuous flesh.

Ingredients

Quantity Ingredient
1 flathead, approximately 800 g–1 kg (1 lb 12 oz–2 lb 3 oz), scaled and cleaned
sea salt
1 bunch kale, leaves picked and washed
150ml extra-virgin olive oil, plus extra for spraying
1 bunch breakfast radishes
40ml cava vinegar
1 handful flat-leaf (italian) parsley, finely sliced

Method

  1. 1. Prepare your embers.
  2. 2. Scale and gut the fish, and remove the gills. Rinse quickly and dry well.
  3. 3. With a sharp pair of scissors, remove the dorsal and anal fins, retaining both the pectoral and pelvic fins, which are the wings.
  4. 4. Season the cavity well and, in an enclosed grill rack, grill approximately 15 cm (6 in) above evenly distributed embers for 12–15 minutes, turning halfway through cooking. The eyes should begin to pop, indicating that the fish is nearly cooked.
  5. 5. Transfer the fish to a clean tray, season well and leave in a warm place to rest and finish cooking. It should be easy to insert the blunt end of a spoon into the spine.
  6. 6. Meanwhile, arrange a grill cooling rack approximately 5 cm (2 in) above the embers. Spray the kale lightly with olive oil and grill for 2 minutes until crisp and lightly charred. Remove from the heat, season with sea salt, and shave the radishes over the top using a mandolin (the radishes will soften over the heat).
  7. 7. In a small pan, gently warm the remaining olive oil and pour it over the fish. Sprinkle with the vinegar and strain all the juices, along with the oil, back into the pan. Whisk continuously over a gentle heat until an emulsion has formed. Stir through the parsley.
  8. 8. Arrange the grilled kale and radishes on serving plates. Place the flathead on top, drizzle with the emulsion and serve immediately.
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