Flathead Fillets with a Warm Bistro Salad

INGREDIENTS

• 1 garlic clove, grated
• ½ cup olive oil
• ½ cup toasted almonds, coarsely chopped
• ½ cup walnut oil
• ¼ cup olive oil
• 2 large carrots, cut into 3 cmchunks
• 2 tbs Dijon mustard
• 2 tbs sherry vinegar
• 2 tbs whole grain mustard
• 3 large parsnips, cut into 3cm chunks
• 4 large eggs
• 4 tbs whole grain mustard Walnut Vinaigrette
• 600 gm frisée, cut or torn into bite-size pieces, washed
• celeriac, peeled, cut into 3 cm chunks
• Flaky sea salt (for serving)
• Kosher salt and freshly ground pepper
• Pacific West Beer Battered Flathead Fillets
• pinch of smoked paprika

INSTRUCTIONS

For the warm bistro salad

Preheat oven to 220^oC. Toss carrots, parsnips, and celery root with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine. Meanwhile, bring 7 cm water to a boil in a large saucepan; reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toss frisée and/or arugula and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg. Sprinkle with chopped almonds and garnish egg with a pinch of flaky sea salt and a turn of black pepper.

For the whole grain mustard walnut vinaigrette

In a medium bowl, whisk together Dijon and whole grain mustards, vinegar, olive oil, and walnut oil; season with salt and pepper. Alternatively, place ingredients in a 1-pint jar with a lid and shake vigorously to combine. Refrigerate until ready to use.

For the hand crumbed flathead fillets

Deep fry 180C 4-5 minutes