Roasted Fish with Gin and Mandarin Beurre Blanc

• 300g Harpuka fish (Snapper, cod, and salmon are also great alternatives)
• 1 medium-sized kipfler potato, washed well and thinly sliced (1 mm)
• 2tbsps extra virgin olive oil
• Sea salt flakes
• Cracked white pepper
• For Beurre Blanc sauce
• 1 cup gin
• 1/2 cup mandarin juice
• 7 sprigs of fresh thyme
• 1 tsp white peppercorns
• 1 large eschalot, finely sliced
• 1/2 cup of cream
• 150g butter, cold and diced
• 2tbsps olive oil

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1. Preheat oven to 180C. 2. Prepare the fish by dousing it in a little olive oil and sea salt flakes. Assemble the thinly sliced potatoes over the fillet, slightly overlapping to resemble fish scales. Set aside for 20 minutes. 3. Meanwhile place the Gin, mandarin juice, thyme, peppercorns and eschalot in your saucepan over moderate heat to start reducing. 4. Reduce by 2/3’s before pouring in the cream, reduce by an additional half and then strain, reserving the liquid. 5. Set liquid over very low heat, start mixing in butter a little at a time to form a thick emulsion, and set aside in a warm place ready to serve. 6. Place the Tefal Ingenio 26cm pan over moderate to high heat, add in a little olive oil before gently placing in the fillet of fish, potato side down, lower heat adding in a little butter to help with browning and flavour. 7. Cook for a minute before placing it into the oven and then bake for approximately 5-6 minutes, before gently turning and finishing for a few more minutes (to test if it’s done, you should be able to push a skewer or small knife in and pull out with little to no resistance). Remove from oven and set aside. 8. To serve, lay down a pool of sauce, serving the fish potato side up.