Roast angel shark supreme on olive oil pommes purée, sauce cinq epices

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Cooking difficulty: Easy

Serves: 4

Preparation: 10 mins

Cooking: 30 mins

Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
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 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 using ice to chill seafood

choose snow, flake or shaved ice and surround the seafood

Ingredients

4 'supreme' of angel shark (ask fishmonger to do this)

Olive oil

4 large potatoes

100 ml cream

100 ml olive oil

Salt and pepper

20 g five spice

500 ml shiraz

250 ml fish stock

250 ml veal stock

1 teaspoon cream

200 g butter

Boil and mash potatoes. Stir in cream and oil and season to taste.

In a non-stick pan, cook the fish in a little olive oil for 2-3 minutes each side – it should be firm and golden.

Sear the five spice in a little oil in a hot pan, add the wine and stocks and reduce by 2/3.

Add the cream and slowly stir in the butter.

Season and pass through muslin.

To serve, place a spoonful of mash in the center of the plate, top with fish and dress the outside of the plate with the sauce.

Source: Australian Seafood Users Manual