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White fish with rum and currant cream

The flavour combinations

·         1,2kg fresh white firm-fleshed fish, like sea bass, yellowtail or red roman

·         10ml (2 tsp) fresh thyme leaves + extra, to serve

·         25g butter

·         25ml olive oil

·         2 strips lemon peel

·         70g (½ cup) currants

·         125ml (½ cup) rum

·         375ml (1½ cups) fresh cream

·         Fish sauce, to taste

·         Cauliflower or potato purée, to serve

How to do it

1.    Score the skin of the fish and dress with the thyme leaves.

2.    Heat the butter and oil in a heavy-based pan over medium heat, and cook the fish, skin-side down, 4 – 5 minutes. Turn the fish and cook on the meat side until just done.

3.    Remove the fish from the pan, add the lemon peel, currants, rum and cream, and reduce by half. Season with a few drops of fish sauce and spoon onto serving plates.

4.    Top with the fish and serve with fresh thyme and cauliflower or potato purée.

 White fish with rum and currant cream

 White fish with rum and currant cream

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