“Sunday Roast” Kingfish Saddle
Chef Andre Urosevic
From Chef:
“Here’s a saddle of kingfish recipe for a spectacular Sunday roast! Great family meal guaranteed to impress. Yellowtail kingfish, or hiramasa, has got to be one of my absolute favourite fish, be it for grilling, frying or sushi / sashimi.”
Original Recipe by Chef Josh Niland,
Serves ~ 4
Ingredients
- 1 x 2.5-3kg whole hiramasa yellowtail amberjack
- 5 minced shallots
- 3 garlic cloves
- 200ml white wine
- 100ml white wine vinegar
- 6 thyme sprigs
- 50ml dark soy sauce
- 500ml fish stock
Preparation:
- Apply the sukibiki method to descale the fish. Fillet / butcher the fish as shown in this reel and chop up the head and bones. Keep the belly and fillet trimmings for sushi or sashimi.
- Sunday roast: brown the saddle on medium-high heat for about 3 minutes on each side. Pour away the rendered fat and pop the fish in the oven at 100C for about 30-35 minutes, or until the core temperature reaches 45°C. Take the fish out of the oven and let rest for 8-10 minutes.
- Fish jus: roast the bones in a pan until nicely coloured. Sieve off the fat and return to the pan with the shallots and garlic. Brown gently, deglaze with the wine and vinegar and reduce to a glaze. Add the soy sauce, fish stock and thyme and simmer gently for about 20-30 minutes. Pass through a fine sieve and reduce gently until reaching the desired consistency.
- Glazed vegetables: blanch and reserve your favourite seasonal vegetables. Whilst the roast is resting, add these to a pan with a little water or stock and some butter. Reduce until glazed, serve with the roasted fish and jus. Enjoy!!