Servings: 6

Chive Oil: subheading: Chive Oil:
½ bunch chives ½ bunch chives
150g grapeseed oil 150g grapeseed oil
Pickled Shallots Pickled Shallots
150g white wine vinegar 150g white wine vinegar
60g sugar 60g sugar
5 white peppercorns 5 white peppercorns
2.5g salt 2.5g salt
1 bay leaf 1 bay leaf
2 shallots, peeled and halved 2 shallots, peeled and halved
Celeriac Puree: subheading: Celeriac Puree:
65g unsalted butter 65g unsalted butter
400g celeriac, peeled and diced 1.5cm 400g celeriac, peeled and diced 1.5cm
375g milk 375g milk
White Wine Sauce: subheading: White Wine Sauce:
2 tbsp olive oil 2 tbsp olive oil
2 shallots, sliced finely 2 shallots, sliced finely
2 sprigs thyme 2 sprigs thyme
150g dry white wine 150g dry white wine
300g chicken stock 300g chicken stock
200g fish stock 200g fish stock
150g cream 150g cream
50g unsalted butter, cubed 50g unsalted butter, cubed
salt salt
Confit Blue Eye Fillets: subheading: Confit Blue Eye Fillets:
6 x 80-90g blue eye fillets (3 pcs per bag) 6 x 80 to 90g blue eye fillets (3 pcs per bag)
4 sprigs thyme 4 sprigs thyme
200g olive oil 200g olive oil
50g unsalted butter 50g unsalted butter
salt salt
Peas: subheading: Peas:
1/3 cup shelled peas (fresh or frozen) ⅓ cup shelled peas (fresh or frozen)
Garnish: subheading: Garnish:
pea tendrils and flowers pea tendrils and flowers
society garlic flowers society garlic flowers

Fill and heat sous vide machine to 50C.
For the Chive Oil, cut chives into 5cm lengths and place in blender along with the oil. Blend on high speed for 3 to 4 minutes until chives are completely broken down and oil is bright green. Strain through a muslin cloth and set aside.
For the Pickled Shallots, place ingredients, except shallots, into a small saucepan and bring to a boil. Remove from heat. Add the shallots and set aside to pickle for 20 to 30 minutes. Drain well to serve.
For the Celeriac Puree, place 50g of butter into a small saucepan and melt over low heat. Add celeriac and sauté for 5 minutes. Add enough milk to cover the celeriac and simmer until celeriac is tender, about 20 to 25 minutes. Strain and reserve the liquid.
Transfer celeriac into a blender and blend until smooth, add 15g of butter and if necessary add a bit of liquid to loosen the puree. Pass puree through a fine sieve and season with salt.
For the White Wine Sauce, place oil into a small saucepan over low heat. Add the shallots and thyme and sauté until shallots are tender, about 5 to 8 minutes.
Add the wine and simmer until almost evaporated. Add chicken stock and fish stock and simmer until reduced by half. Strain mixture through a fine sieve into a clean saucepan. Add cream and simmer for 1 to 2 minutes. Finally, whisk in butter until emulsified. Allow to gently simmer until reduced by a third. Remove from the heat and season with salt.
For the Confit Blue Eye, season fish with salt and place 3 fillets in a sous vide bag with half the thyme, oil, butter and some salt and vaccum seal. Repeat process with the 3 other fillets and the rest of the thyme, oil, butter and some salt.
Cook both bags in a sous vide machine for 20 minutes. Remove a fillet from a bag and if the fish is cooked perfectly, the skin can peel off very easily. If the skin is still stuck, the fish is not ready. If so, reseal and continue to cook for a further 5 minutes. Remove from the water and set aside.
For the Peas, bring a small saucepan of salted water to the boil. Blanch peas for 45 seconds then transfer to a bowl of iced water. Drain well and season with salt.
To plate, place a spoonful of celeriac puree off centre of each dish and gently place the confit fish next to the puree. Scatter the peas in 3 different areas of the fish and puree. Place 5 pieces of pickled shallots. Garnish the fish and puree with pea tendrils, pea flowers and garlic flowers.
To serve, warm the sauce and transfer to a pouring jug (2 tbsp worth per serving) with ½ tbsp of chive oil lightly stirred in. Pour the sauce around each of the fish.