Flathead bonne femme

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Cooking difficulty: Medium

Serves:

Preparation: 15 mins

Cooking: 90 mins

Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.

Ingredients

Butter for greasing dish

1 kg sebago potatoes, peeled and thinly sliced

1 cup (250 ml) thickened cream

1 cup (250 ml) white wine

²/³ cup shredded Swiss cheese

sea salt and freshly cracked black pepper

200 g mushrooms, thinly sliced

2 tablespoons fresh flat-leaf parsley, chopped

1 clove garlic, crushed or minced

juice of ½ lemon

2 tablespoons olive oil

700 g store-bought frozen or fresh flathead fillets

Method

Preheat oven to 180°C. Lightly grease an 8 cup (2 litre) capacity baking dish with butter. Arrange a layer of potato slices over base of dish, overlapping slightly. Combine cream and wine in a jug. Pour ¹/³ of cream mixture over the potatoes and sprinkle with 2 tablespoons of cheese. Season with salt and pepper. Repeat to make 2 more layers, finishing with a layer of cheese.

Cover with foil and bake in oven for 50–60 minutes or until the potatoes are tender.

Meanwhile combine mushrooms, parsley, garlic, lemon juice and oil in a bowl. Season generously and toss to mix. Remove potatoes from oven.

Layer fish fillets evenly onto potatoes. Cover with mushroom mixture.

Butter a piece of baking paper and place over the dish. Bake for a further 20 minutes until mushrooms and fish are cooked through. Set aside for 10 minutes to stand.

Recipe from Fish Fresh+Fronzen

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Flathead bonne femme

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Flathead bonne femme

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