Back
Flathead, Leek, Mussels, Nduja
Recipe by Jamie Fleming
Try Jamie Fleming's Flathead, Leek, Mussels, and Nduja today!
- Steps
- Ingredients
Ingredients
Confit Garlic
Confit and Charred Leek
Nduja Mussel Sauce
Pickled Mussels
Coriander and Chive Oil
Leek Hay
Select All
Steps
- Preheat oven to 140°C, fan-forced.
- Line a baking tray.
- Prepare a water bath at 85°C.
- For Confit Garlic, place the ingredients into a small oven-proof saucepan over a medium heat.
- Once garlic starts to bubble very lightly, transfer the pan to the oven and roast for 30 minutes or until garlic is soft.
- Remove from the oven and increase oven temperature to 180°C. Set the garlic aside in the saucepan to cool.
- For the Confit and Charred Leek, place leek into sous vide bag with olive oil and a pinch of salt. Seal bag and place into the water bath for 45 minutes.
- Remove the leek from the bag. Char lightly on a rack over an open flame, brushing with oil from the confit garlic.
- Once lightly charred, trim the leek to a 3cm length. Then cut lengthways into 2mm sheets. Set aside for serving.
- For the Mussels, place a dry saucepan with a lid over a high heat. Once hot, add the mussels and white wine. Cover and allow to cook for 4 minutes.
- Remove any mussels that have opened and continue to allow mussels to open for a further 3 minutes. Discard any that have remained closed. Reserve mussels and liquid separately.
- For the Nduja Mussel Sauce, add oil to a medium saucepan over a medium heat, sauté the shallot and garlic for 5 minutes, until fragrant. Add the nduja and chilli and cook for a further 5 minutes.
- Add white wine, reserved mussel stock and a pinch of black pepper. Bring to a simmer and cook on low heat for 20 minutes. Season to taste.
- Strain the broth into a small saucepan, on a medium heat. Whisk through butter and cream fraiche. Blitz with stick blender for smooth texture and set aside.
- For Pickled Mussels, pick the meat from the reserved cooked mussels.
- In a bowl, mix the remaining ingredients. Stir until the sugar and salt has dissolved.
- Place cooked mussel meat into liquid and leave for 30 minutes.
- For the Coriander and Chive Oil, blanch coriander and chives for 10 seconds in a saucepan of boiling salted water. Refresh in an ice bath and squeeze excess leaves.
- Place the leaves and oil into a bullet blender. Blitz on high for 2 minutes. Strain oil through muslin-lined sieve and set aside.
- For the Leek Hay, finely julienne the leek. Place onto a lined baking tray and bake for 12-14 minutes, until dry and golden, tossing half-way through. Continue to cook until brittle and brown but not burnt. Set aside.
- To cook the Flathead, in a medium frypan over a medium high heat, warm 1-2 teaspoons of confit garlic oil.
- Once hot, place the fillet into the pan and press down with a tray or a fish weight.
- Cook for roughly 3 minutes, until cooked about 80% of the way through.
- Flip fish and place a small knob of butter into the pan. Baste for 1 minute. Remove and allow to rest.
- To serve, place fish to one side of each plate. Arrange leeks and mussels on the other.
- Place confit garlic amongst mussels and leek. Top mussels and vegetables with leek hay. Pour sauce around plate and drizzle with oil.
