Coral Trout Fish Fingers

45 minutes prep.

35 minutes cooking

Serves 4

Ingredients

 
  • 250g coral trout, trim
  • 100g salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 clove garlic, cut in half
  • 500ml milk
  • 6 kipfler potatoes, washed
  • 1 lemon
  • ½  bunch dill, picked and chopped
  • 2tsp black truffle oil
  • 2 eggs
  • 200g panko breadcrumbs
  • 50g parmesan cheese, finely grated
  • 100mls grape-seed oil
Tartare sauce
  • 150g kewpie mayonnaise
  • 40g cornichons, roughly chopped
  • 20g capers in vinegar, roughly chopped
  • ½ bunch dill, picked and chopped

Method

  1. Pre-heat oven 180 degrees
  2. To make the fish fingers, trim any excess skin from the coral trout and remove any bones, place into a medium mixing bowl and cover with the salt leave to salt for 30min.
  3. While the fish is salting, place the washed kipfler potatoes  into a medium saucepan and cover with cold water, place on a high heat and bring to a boil, cook for 10-15mins or until the potatoes are tender, remove from the heat and strain off the potatoes, allow to cool for 10 -15 mins, peel the skin from the kipfler potatoes and place into a medium mixing bowl using potato musher crush the potatoes.
  4. Rinse the salt from the fish under cold water and pat dry, place the fish into a saucepan with the garlic, thyme and rosemary and cover with the milk, place the saucepan on a medium heat and bring to a gentle simmer allow to simmer for 3-4 mins, remove the sauce pan from the heat and allow the fish to cool in the milk. Once cooled remove the fish from the milk and using your fingertips gently flake the fish into the crushed potatoes,  zest half of the lemon into the mix, add in the chopped dill and truffle oil, mix until well combined and season to taste with salt and pepper. Using your hands shape the mix into even fish finger around 60g each, place onto a tray and place into refrigerator for 30min to an hour to allow the mix to completely cool and set into shape.
  5. Once the fingers are chilled, place the breadcrumbs and parmesan into a medium mixing bowl and mix until combined, in a separate bowl beat the eggs with a fork until all combined, season to taste with salt and pepper, take the fish fingers one at a time and place into the egg wash, let an excess egg drip off before rolling through the bread crumbs until well coated, place on to a tray.
  6. In a small mixing bowl, place the mayonnaise add in the chopped cornichons, capers and dill and mix until well combined.
  7. Place a fry pan with the grapeseed oil on a high heat, once the oil is hot place in the fish fingers and cook until golden brown, turn the fingers and place into the oven for 4-5mins until golden brown and crispy all over, remove from the oven and season with sea salt flakes, serve with tartare sauce and lemon.
RECIPES

Coral Trout Fish Fingers

45 minutes prep.

35 minutes cooking

Serves 4

Ingredients
Method

Ingredients

 
  • 250g coral trout, trim
  • 100g salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 clove garlic, cut in half
  • 500ml milk
  • 6 kipfler potatoes, washed
  • 1 lemon
  • ½  bunch dill, picked and chopped
  • 2tsp black truffle oil
  • 2 eggs
  • 200g panko breadcrumbs
  • 50g parmesan cheese, finely grated
  • 100mls grape-seed oil
Tartare sauce
  • 150g kewpie mayonnaise
  • 40g cornichons, roughly chopped
  • 20g capers in vinegar, roughly chopped
  • ½ bunch dill, picked and chopped

Method

  1. Pre-heat oven 180 degrees
  2. To make the fish fingers, trim any excess skin from the coral trout and remove any bones, place into a medium mixing bowl and cover with the salt leave to salt for 30min.
  3. While the fish is salting, place the washed kipfler potatoes  into a medium saucepan and cover with cold water, place on a high heat and bring to a boil, cook for 10-15mins or until the potatoes are tender, remove from the heat and strain off the potatoes, allow to cool for 10 -15 mins, peel the skin from the kipfler potatoes and place into a medium mixing bowl using potato musher crush the potatoes.
  4. Rinse the salt from the fish under cold water and pat dry, place the fish into a saucepan with the garlic, thyme and rosemary and cover with the milk, place the saucepan on a medium heat and bring to a gentle simmer allow to simmer for 3-4 mins, remove the sauce pan from the heat and allow the fish to cool in the milk. Once cooled remove the fish from the milk and using your fingertips gently flake the fish into the crushed potatoes,  zest half of the lemon into the mix, add in the chopped dill and truffle oil, mix until well combined and season to taste with salt and pepper. Using your hands shape the mix into even fish finger around 60g each, place onto a tray and place into refrigerator for 30min to an hour to allow the mix to completely cool and set into shape.
  5. Once the fingers are chilled, place the breadcrumbs and parmesan into a medium mixing bowl and mix until combined, in a separate bowl beat the eggs with a fork until all combined, season to taste with salt and pepper, take the fish fingers one at a time and place into the egg wash, let an excess egg drip off before rolling through the bread crumbs until well coated, place on to a tray.
  6. In a small mixing bowl, place the mayonnaise add in the chopped cornichons, capers and dill and mix until well combined.
  7. Place a fry pan with the grapeseed oil on a high heat, once the oil is hot place in the fish fingers and cook until golden brown, turn the fingers and place into the oven for 4-5mins until golden brown and crispy all over, remove from the oven and season with sea salt flakes, serve with tartare sauce and lemon.
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