Flathead Fillets with a Tarragon Butter

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Ingredients

12-16 Small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your pick.)
2 Tablespoons plain flour
2-4 Teaspoons garlic powder (Depending on personal taste.)
2 Medium Sweet Potato (about 500g in weight.)
Salt and pepper
200g Baby asparagus
200g Snow peas
80g Melted butter
11/2 Tablespoons tarragon, coarsely chopped.


Method

1. Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.

2. Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.

3. Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.

4. Boil, steam or microwave the asparagus and snow peas until just tender.

5. Mix tarragon with melted butter.

To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.


All photo's taken by me unless otherwise stated.

Spatchcocks with a Herb Butter and Sage and Bacon Sauce

Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.



Ingredients

4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice

Sage and Bacon Sauce

1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped


Method

1. Combine butter, garlic and herbs in a bowl.

2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)

3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.

4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through.

Serve spatchcocks with bacon and sage sauce.


For the Sauce

1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.

2. Add water, stock, wine and mustard.

3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.

4. Stir in cream and sage

5. Serve sauce over spatchcocks.

I served mine with stuffing balls and asparagus.

For photo purposes I didn't pour sauce over.


All photo's taken by me unless otherwise stated.