Firepit fish with potato purée, eucalyptus and leeks by Jock Zonfrillo

Ingredients

450 gm white fish fillets such as large flathead, or King George whiting, skin on, pinboned
1 tsp lemon juice
Potato purée
1 kg charcoal
Small handful edible eucalyptus leaves, such as ironbark
3 royal blue or kestrel potatoes (900 gm), pierced a few times with a fork
200 gm melted butter
100 ml warm milk
2 leeks
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
Eucalyptus butter
10 gm parsley leaves
150 ml grapeseeed oil
40 gm edible eucalyptus leaves, such as ironbark 100 gm unsalted butter, softened Eucalyptus
Beurre blanc
500 ml fish stock
1 tsp lemon juice
11⁄2 tbsp white soy sauce (shiro shoyu)

Method

For potato purée
Preheat oven to 200°C. Light a charcoal barbeque and burn down charcoal until just ashed over, but very hot (about 30 minutes). Place a deep baking dish (about 25cm x 30cm) on a heatproof surface and line it with two layers of foil.
Transfer half the coals to the prepared dish. Add the eucalyptus leaves. Position a rack slightly above the coals, add potatoes and cover with foil. Bake in oven until tender and cooked through (45-60 minutes).
Uncover and set aside to cool slightly (about 5 minutes). Halve potatoes and scoop out flesh (discard skins). Press flesh twice through a sieve with a large spoon. Transfer to a saucepan, fold in melted butter, fold in milk and season to taste.
Meanwhile, for leeks, grill leeks over remaining hot coals, turning occasionally until blackened all over and tender (8-10 minutes). Transfer to a container, cover and set aside until warm (20-30 minutes).
Slip off burnt skin (discard), halve leeks lengthways and thinly slice lengthways. Combine olive oil and vinegar in a small bowl, add leeks and toss to combine. Set aside and keep warm.
For eucalyptus butter, blend parsley leaves and 50ml grapeseed oil in a high-speed blender until very smooth (2-3 minutes). Strain through a sieve lined with paper towel, pressing out as much oil as possible (discard solids). Set oil aside.
Blend eucalyptus leaves with remaining grapeseed oil in a high-speed blender until very smooth (6 minutes). Strain through a sieve lined with paper towel or a cloth filter, pressing out as much oil as possible (discard solids).
Add 1 tsp parsley oil to eucalyptus oil for colour (add a little more if needed to achieve desired colour). Whisk 50 ml combined oil with softened butter until smooth.
Transfer to a container, cover and set aside in the refrigerator.
For eucalyptus beurre blanc
simmer fish stock in a medium saucepan over high heat until reduced to 250ml (about 10 minutes).
Remove from heat and gradually whisk in 100gm chilled eucalyptus butter. Whisk in lemon juice and white soy, cover and keep warm. 5 Stoke charcoal fire to high heat.
Season fish to taste with lemon juice and salt. Spread the skin side of each piece of fish with 1⁄2 tsp softened eucalyptus butter.
Grill, skin side down, until half cooked (2-3 minutes). Turn and grill until just cooked (1 minute). Burnish leeks with a blowtorch. 6
Place a spoon or quenelle of potato purée on each plate, along with fish, leeks and eucalyptus buerre blanc.

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