The Wholefish

We love the inspired ideas of Australian-born chef Josh Niland, shortlisted for the Ethical Thinking category in the 2019 World Restaurant Awards, for his ‘whole fish’ approach that wastes no edible part of the fish. Try some of his innovative recipes for yourself at your festive gatherings and parties

- Josh Niland

‘I am endlessly fascinated by the creative opportunities presented by fish,’ says Josh Niland. ‘I love to work with fish because of its untapped potential. Our entire way of thinking about how we process fish needs to be overhauled, with far more consideration given to the elements of a fish that would traditionally be considered “waste”. Is this possible? Well, a lot of the most highly desired and most-loved dishes in the world have been born from the utilisation of waste. Whether it’s a terrine, sausages or the humble bread and butter pudding, all these dishes were born from that thought, “what are we going to do with this?”. I don’t see why fish should be any different.’

Smoked Eel & Beetroot Jam Doughnut

This savoury mouthful of smoke, salt, sweet, sour and creaminess is such a great way to start a meal, or even for a snack when only a doughnut will do

MAKES APPROXIMATELY 30 DOUGHNUTS

SMOKED EEL FILLING

• 2 waxy potatoes, such as Desiree, peeled and quartered

• 50g fine salt

• ½ hot-smoked eel, skin and bones reserved and flesh mashed finely with a fork

• 250g sour cream

• sea salt flakes and freshly cracked black pepper

• lemon juice, to taste

• pinch of freshly grated nutmeg

BEETROOT PURÉE

• 1 large red beetroot (beet), tops off

• sea salt flakes

• 1½ tbsp extra-virgin olive oil

• 2 lemon thyme sprigs

• 80g caster (superfine) sugar

• 50ml red-wine vinegar

DOUGHNUTS

• 30g fresh yeast

• 135ml water