- 1 onion, sliced
- 1/2 cup Extra Virgin Olive Oil
- 1 star anise
- 1 clove of garlic
- 1/2 cup cream
- 4 fish fillets (terakihi or gurnard)
- 1/4 cup flour
- 1 egg
- 1 1/2 cups panko bread crumbs
- 1/4 cup Extra Virgin Olive Oil
Fish Fingers with Onion Soubise
We need more olive oil in our lives. Not only does it taste amazing, but can be used in more ways than you’d first think, especially Extra Virgin Olive Oil — to reap the benefits of all the antioxidants. Fun fact: did you know that the average kiwi consumes 200ml of extra Virgin Olive oil a year as opposed to the folk in the Mediterranean who average 25 litres — guess what ladies and gents, they also live longer!
- Place the onion in a pot and cover with the olive oil.
- Add the star anise and garlic clove
- Make a paper cartouche and gently cook the onion until soft and translucent, this will take about 20 minutes.
- Add the cream and bring to the boil.
- With a stick blender or in a blender blitz until sauce is smooth, season to taste.
- Cut the fish fingers into strips.
- Dredge the fish in seasoned flour.
- Whisk the egg in a bowl, place the panko crumbs in another bowl.
- Dip the fish strips into the egg and then dip coat in the panko crumbs.
- Heat the olive oil in a heavy bottomed frypan, cook the fish fingers in the oil until golden and crispy on all sides, drain on paper towels and keep warm.
- Serve with the Onion Soubise.
Fish Fingers with Onion Soubise by Simon Gault. Copyright © text, Simon Gault, 2018.