Grilled trevally on goats cheese mashed potatoes with green beans and a mustard and chive dressing

4 x 200 grams Trevally Fillets
80 grams Unsalted Butter
30 mls Olive Oil
Sea Salt
1/2 Lemon

1 kg Agria Potatoes, peeled and sliced into 3cm slices
180 mls Cream
180 Grams Unsalted Butter
200 Grams Soft Curd Goats Cheese
Pepper

280 grams Green Beans, topped and tailed
1/2 Lemon
Sea Salt and Freshly Ground Black Pepper

80 mls Olive Oil
50 mls Cabernet Sauvignon Vinegar
1 Tablespoon Grain Mustard
1 Tablespoon Light muscovado Sugar
1 whole Egg
1/2 cup Chopped Chives
Seasoning

1. Heat the Unsalted Butter in a pan, and add the oil when it begins to foam. Bring the heat back, and carefully slide the fillets of Trevally into the pan, presentation side down first. Cook until one third of the way cooked through, then turn the fish over and cook the until there is little resistance when you press your finger into the centre of the fish. Squeeze the lemon juice over the fish and season with the sea salt. Remove the fillets from the pan and drain on absorbent paper.

2. Bring the peeled and and sliced potatoes to the boil in plenty of salted water. drain the potatoes, then return them to the pan they were cooked in and place them back over a low heat.

3. Stir occasionally with a wooden spoon. Bring the cream and butter to a simmer (or heat them together in the microwave).

4. Force the potatoes through a moulis, and stir the cream and butter into the potatoes. Crumble the goats cheese over the top and carefully fold it in, leaving ribbons of goats cheese visible. Season with Pepper (the Goats cheese can be quite salty). Keep the potatoes Warm.

5. Bring a large pot of salted water to the boil. Plunge the beans in and cook them for 3 minutes, or until tender. Toss them in a bowl with the seasoning and a squeeze of lemon juice.

6. In a blender, mix together the Vinegar, sugar, egg, and mustard. Slowly pour on the oil with the motor running. The dressing should be smooth and creamy. Pour the dressing into a bowl and stir in the chives. Wait for 10 minutes before seasoning, to allow the aggressiveness of the vinegar to settle down.

PRESENTATION

Mound some of the mashed potatoes to one side of the plate. Top with the green beans. Place a fillet on an angle over the beans and potatoes, making sure the beans can be seen. Spoon some dressing over the top of the fish.

Martin Bosley is the proprietor and chef of 'Martin Bosley's Yacht Club Restaurant'. Oriental Parade, Wellington. Contact details

This page was updated on 11 November, 2005