Method

Buttermilk Sauce
Start by sweating off shallot and ginger in a pot until soft and cooked through, add in veg stock and nori sheet, simmer gently for 30 minutes, strain off and mix into the buttermilk. Thicken with xanthan and a stick blender. Season with salt and white pepper

Leek
Slice the leek into 7cm tubes and then slice through the middle, lay flat in a small pan, add in butter and cover with veg stock. Put on a low simmer for 10-15 minutes until leek is al dente, remove from the liquid and set aside (reserve liquid for cooking another batch of leek if needed)

Lemon Myrtle Oil
Place lemon myrtle and oil in a small pot and put on a low heat, ensuring the oil does not get to hot and burn the lemon myrtle. once warmed through for 10 minutes add in the spinach and blend with a stick blender. Strain through an oil filter and remove any excess water produced by the spinach.

Fish
Heat a pan with veg oil until hot and lightly smoking. Place in fish and turn the heat to low. Cook for 4 minutes on one side or until the flesh has turned white on 70% of the fish add in you butter and lemon myrtle leaves and continue cooking for 1 minute, flip the fish over and baste for 1 minute. Remove from pan and allow to rest for 2 minutes.

To Serve
To plate, place your leek in the centre of the bowl, gently warm your buttermilk sauce, do not boil. And pour roughly ½ a cup into the bowl. Place the fish onto of the leek. Dress the sea herbs in 1TBL of lemon myrtle oil and place those on top of the fish. Drizzle another tbls on the buttermilk sauce to create little puddles of oil in the sauce.

#lemonmyrtlerecipes