Kingfish poached in lemon myrtle butter, coastal greens and smoked mussels

Kingfish poached in lemon myrtle butter, coastal greens and smoked mussels

Created by Alexander McIntosh, Executive Chef of the Victorian coastal venue At The Heads


2 Hour(s)30 Minutes



For 4 people

  • 1 kilo(s) Flowerdale Farm Samphire
  • 1 cup(s) Apple cider vinegar
  • 1 cup(s) Water
  • 1.5 cup(s) Sugar
  • 1 teaspoon(s) Kosher salt
  • 6 Allspice berries - whole
  • 3 tablespoon(s) Loose leaf jasmine tea
  • 500 grams Mussels
  • 250 grams Lemon oil
  • 1 kilo(s) Butter unsalted
  • 6 Flowerdale Farm Lemon Myrtle leaves – julienne
  • 5 Cloves of garlic
  • 1 Side of Hiramasa Kingfish
  • 1 liter(s) 7.5 percent Brine
  • 50 grams Flowerdale Farm Warrigal Greens
  • 1 Punnet Flowerdale Farm Sea Spray
  • 1 Punnet Flowerdale Farm Karkalla
  • 1 Punnet Flowerdale Farm Linaria

Adjust Quantity


  1. Jasmin Pickled Samphire: Wash samphire, pick through and discard any woody end pieces. Pack into a large glass jar or other heatproof container. Make a sachet with cheese cloth and place allspice and jasmine tea inside. Combine 1 cup apple cider vinegar, 1 cup of water, 1 1/2 cups of sugar, 1 teaspoon kosher salt and the sachet in a medium saucepan and bring to a boil, stirring to dissolve the sugar and salt. Pour the hot liquid over the samphire, cover with a tight-fitting lid and refrigerate. Note: can be made in advance.
  2. Smoked Mussels: Prepare your hot smoker. Clean and de-beard mussels. Place mussels in smoker and cook until they open. Pick meat out of the shell and reserve in lemon oil until required.
  3. Lemon Myrtle Brown Butter: Place 1kg of butter in a saucepan over medium heat. Simmer for about 40 minutes, at this point the butter should be light caramel color. Continue to simmer the butter and whisk vigorously until the color is walnut brown. Place 6 Lemon Myrtle leaves (julienne) and 5 cloves of garlic a chinois lined with cheesecloth. Strain the brown butter over the lemon myrtle and garlic.
  4. Lemon Myrtle Poached Kingfish: Remove skin and all bones from kingfish and portion into 120g pieces. Place in brine for 30 minutes. Air dry for 2 hours in coolroom. Place in vacuum bag with 30g of lemon myrtle butter for each portion then seal. When ready to cook place in water bath at 49 degrees C for 18 minutes.
  5. To Serve: Once the kingfish is almost finished cooking place a pan over medium heat and spoon some of the oil the smoked mussels are stored in into the pan. Add Warrigal Greens and sautee until just wilted. At that time add 3 mussels per serve to warm through and put aside. Place sautéed greens and mussels on the plate, top with Hiramasa Kingfish, arrange pickled samphire, sea spray and karkalla around the fish and top with individual white and purple Linaria Flowers.