verjus baked fish hot pot

Name: verjus baked fish hot pot
Yield: 4
Ingredients: Splash of Mount Zero Frantoio Extra Virgin Olive Oil; 1 leek, white part sliced; 2 garlic cloves, sliced; 1 fennel bulb, cored and sliced; Mount Zero Pink Lake Salt, to taste; 1 cup Mount Zero Chardonnay Verjus; 1 tomato, quartered; Few sprigs of fresh thyme; 4 kipfler potatoes, halved; Fish stock, to cover*; Pinch of saffron; Peel of 1 lemon; 1 fillet of atlantic salmon, halved; 2 flat head tails; Handful of Mount Zero Green Manzanilla Olives

A delicious and nutritious one pot dinner from the one and only Cle-ann Stampolidis.

No ratings yet

Servings

Author:

Cle-ann Stampolidis, Chef & Food Stylist

Cook Mode

Ingredients

Splash of Mount Zero Frantoio Extra Virgin Olive Oil
1 leek, white part sliced
2 garlic cloves, sliced
1 fennel bulb, cored and sliced
Mount Zero Pink Lake Salt, to taste
1 cup Mount Zero Chardonnay Verjus
1 tomato, quartered
Few sprigs of fresh thyme
4 kipfler potatoes, halved
Fish stock, to cover*
Pinch of saffron
Peel of 1 lemon
1 fillet of atlantic salmon, halved
2 flat head tails
Handful of Mount Zero Green Manzanilla Olives

Directions

Preheat the oven to 180 degrees Celsius.
Place a cast iron dutch oven or oven-proof saucepan over a medium heat and add a generous splash of olive oil. Add leek, garlic, fennel, a pinch of salt and cook until soft.
Add in verjus and stir for 1-2 minutes
Arrange tomato, thyme, potato in the pan and cover half way with fish stock.
Add a pinch of saffron and lemon peel, and bake until the potato is cooked through (20-30 minutes, depending on your oven and the size of the potatoes).
When the potatoes are cooked, arrange the fish on top, add olives and a good splash of olive oil. Season with salt and pepper and bake until the fish is just cooked (6-10 minutes, depending on your oven and the size of your fish).
Serve as is, with a good crusty bread or a bowl of warm rice or quinoa.