Alaska Seafood

Method

1. To make the beurre blanc, put the sliced onions, tarragon stalks and peppercorns into the white wine vinegar and reduce until about one quarter of the original volume remains.
2. Add the double cream to the reduced vinegar and continue reducing until the volume has halved.
3. Remove from heat and whisk in the cold butter a few cubes at a time over low heat until the sauce is smooth, glossy and has a beurre blanc texture. Whisk over a low heat.
4. Peel the potatoes and use a pastry cutter to cut out uniform cylinders. Make sure they are all the same hight, cut them to size as required.
5. Colour off one side of the potatoes in a pan then transfer them into a baking dish with butter and veg stock with the browned side facing up. Cover the potatoes 2/3 with liquid and bake in the oven at 180ºC until fork tender.
6. Using a blender, in this case a Thermomix, make the herb oil for the emulsion by blending a bunch of dill and a handful of spinach with veg oil at 70ºC for 7 min. Pass the oil through a chinois and cheesecloth over ice.
7. For the emulsion use one egg yolk, a teaspoon of Dijon, a splash of white wine vinegar as the base and emulsify with the dill oil until thickened and pipeable.
8. Finely dice the onions and sweat them off in veg oil without colour.
9. Chiffonade the spinach.
10. Quarter and deseed the tomatoes and save for garnishing.
11. Pick the nice sprigs of dill into ice water and save for garnishing.
12. Chop parsley and save for the sauce.
13. Preheat a pan for the fish. Get it near smoking hot.
14. Sweat off the cabbage in butter, add the confit onions and season.
15. Reheat the potatoes in the oven for 5 min at 180ºC.
16. Gently heat the beurre blanc.
17. Fry the fish in the pan, flesh side down and finish with butter, garlic and a squeeze of lemon juice.
18. Add parsley and trout roe to the sauce and bring all the garnish up to the pass to plate.