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Steamed rock ling, butter beans and potato salad with orange-saffron dressing

Name: Steamed fish, butter beans and potato salad recipe
Yield: 4
Ingredients: 750g small kipfler potatoes; 200g butter beans, trimmed; 600g rock ling, cut into 4 fillets, skin removed; 500.00 ml firmly packed flat-leaf parsley leaves (about 1 large bunch); 1 bunch rocket, trimmed; 35g almond; 1l orange juice; 4 cinnamon quills; 15g star anise; Pinch saffron; 150ml extra virgin olive oil

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Steamed rock ling, butter beans and potato salad with orange-saffron dressing

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by Shane Delia

Author

Nov 17, 2023

“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful." – Shane Delia

750g small kipfler potatoes
200g butter beans, trimmed
600g rock ling, cut into 4 fillets, skin removed
2 cups firmly packed flat-leaf parsley leaves (about 1 large bunch)
1 bunch rocket, trimmed
1/3 cup (35g) flaked almonds, toasted

Orange-saffron dressing

4 cups (1L) orange juice
4 cinnamon quills
1/3 cup (15g) whole star anise
Pinch saffron
150ml extra virgin olive oil

Method

1.

For the dressing, place all ingredients, except the oil, in a medium saucepan over medium heat. Simmer for 35-40 minutes until liquid has substantially reduced (you need 150ml). Strain mixture into a jug, set aside to cool to room temperature, then slowly whisk in the oil until well combined and slightly thickened. Season well with salt flakes. Set aside.
2.

Place potatoes in a large saucepan. Cover with cold tap water and season with salt flakes. Bring to the boil over high heat, then reduce heat to medium-high and simmer for 10-12 minutes until just tender when pierced with a toothpick, adding the butter beans for the last 2 minutes of cooking time.
3.

Drain beans and potatoes and transfer to a large heatproof bowl. Cool to room temperature, then slice potatoes in half lengthways. Pour over 1/2 cup (125ml) of the dressing and toss to coat. Taste and season with salt flakes, if needed.
4.

Bring a large saucepan of water to the boil over high heat. Place a large steamer basket lined with baking paper over the top (don’t let basket touch the water). Make a few holes in the paper to let steam through, then place fish on top. Reduce heat to medium-high and steam fish, covered, for 8-12 minutes until just cooked through when pierced with a skewer. While the fish steams, add the parsley and rocket to the beans and potatoes then toss gently to coat in dressing. Transfer to a large serving dish.
5.

Carefully remove fish from the steamer and arrange on top of the potato salad. Drizzle with more dressing and sprinkle with almonds to serve.