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...Stephan's Gasthof restaurant... |
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Stephan’s Food By Stephan and Brigitte Baumberger of Stephan’s Restaurant and Country Café Manakau Phone (06) 3626520
This is an unusual combination of ingredients, particularly the addition of cheese. To be honest, I got inspired to create this dish when we dined in a restaurant in Napier not so long ago. By using cow’s milk feta you can safely serve it to anyone who likes cheese. After you have plated everything up, the cheese just nicely warms through by being incorporated with the other hot ingredients.
Saffron, in my opinion, is the queen of spices; it has such a delicate and aromatic flavour. On top of that it produces this appetising soft colour. When you understand how labour intensive it is to pick it, you appreciate it even more, and you even accept the high price it demands. If you cannot obtain it, this dish is still all good. You can cheat by using a little turmeric instead; it gives you a similar colour and a hint of an interesting flavour.
The same goes for fish stock, you can use a mild chicken stock instead. Chefs often revert to a light chicken stock for many applications, including fish and seafood dishes. It is considered a ‘neutral’ stock as such.
The macadamia nuts we now use are superb. They come from Oakura, Taranaki and are a unique product. Apart from health advantages, look up their website for more interesting information: www.emacadamia.co.nz Happy cooking!
Fish with macadamia slices, saffron potatoes and pumpkin and feta cheese
300-400gm fish fillets 1 tbsp olive oil 1 pinch saffron 2 tbsp dry white wine 1 cup waxy potatoes, diced 1 cup pumpkin, diced 1 ½ cups fish stock ½ cup cow’s milk feta cheese, diced Italian parsley Liquid honey Salt and pepper Flour
Heat the olive oil to a medium heat in a large saucepan and fry the saffron threads for a couple of minutes. Deglaze with wine, add the stock, the potatoes and pumpkin. Simmer while stirring the vegetables occasionally until they are cooked but still firm.
Meanwhile heat a fry pan with some oil in it. Season the fish with salt and pepper and dust both sides with flour. Fry the fillets until they are slightly undercooked. Brush the top with honey and cover with the natural macadamia slices. Place in a moderate oven or under a medium hot grill until the macadamia slices are lightly toasted.
Season the potato mixture and add some parsley. Arrange on plates and sprinkle the feta cheese over. Place the fish on top. Makes two portions.
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An
interesting taste combination