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http://www.lifestylefood.com.au/recipes/17132/memories-of-the-barrier-reef

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Memories of the Barrier Reef

Try this fish recipe by Serge Vieira, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.

Ingredients

  • Gambas Bisque

  • 2 kg prawn shells, cut into small pieces

  • 200ml olive oil

  • 4 ripe tomatoes, cut into quarters

  • 250g celeriac, cut into 2cm dice

  • 1 large fennel, cut into 2cm dice

  • 300g shallot, cut into 2cm dice

  • 200g onion, cut into 2cm dice

  • 100ml pernod or pastis

  • 100ml cognac

  • 1l white wine

  • 5l fish stock

  • 20g fresh ginger

  • 1 orange, zest only

  • 1 lemon, juice only

  • 4 bay leaves

  • 10 thyme sprigs

  • 10 black peppercorns

  • 4 green cardamom

  • 1 tsp espelette powder

  • 0.5g saffron powder

  • salt

  • 400g cream

  • Fennel Purée

  • 400g fennel, finely sliced

  • 2 shallots, finely sliced

  • 20g butter

  • 1 thyme sprig

  • ½ bay leaf

  • 100g chicken stock

  • Lemon Jelly

  • 150g water

  • 30g lemon juice

  • salt

  • 12g sosa

  • Jus of Shellfish and Peppermint

  • 20g butter

  • 1 shallot

  • 1 clove garlic

  • 200g shellfish stock (juice left over from cooking the shellfish)

  • 2 thyme sprigs

  • 100g peppermint

  • 200g cream

  • 200g milk

  • Saffron Mayo

  • 1g saffron powder

  • 20ml white wine vinegar

  • 1 egg

  • 1 egg yolk

  • 1 small clove fresh garlic

  • 10g dijon mustard

  • 200ml vegetable oil

  • 50ml extra virgin olive oil (must be a sweet olive oil, not bitter)

  • salt and pepper to taste

  • Herb Oil

  • 100g mixed green herbs

  • 200g vegetable oil

  • Shellfish

  • 100g vongole clams

  • 1 shallot

  • 5g butter

  • 50g white wine

  • 100g pippies

  • 1 shallot

  • 5g butter

  • 50g white wine

  • 100g mussels

  • 1 shallot

  • 5g butter

  • 50g white wine

  • Razor Clams

  • 100g razor clams

  • Oysters

  • 4 sydney rock oysters (or any other young small oysters)

  • 10g celery brunoise, mixed with extra virgin olive oil

  • Extras for Plating

  • 4 cucumber strips

  • 4 cauliflower shavings

  • 4 dill sprigs

  • 4 chive tips

  • 8 edible flowers

  • 4 purple perilla cress

  • 4 chickpea cress leaves

  • 20g butter

  • 20g chicken stock

Method

  • Gambas Bisque:

  • 1.

    Roast prawn shells with the olive oil in a pan.

  • 2.

    Add the tomato and vegetables.

  • 3.

    Deglaze with the pernod and cognac, reduce then deglaze again with the white wine. Reduce.

  • 4.

    Add the fish stock and all other ingredients except cream, simmer for 2 hours.

  • 5.

    Strain through a fine sieve and reduce.

  • 6.

    Add cream and simmer for 5 minutes.

  • Fennel Purée:

  • 1.

    Sweat the sliced fennel and shallot in the butter without colouring.

  • 2.

    Add the thyme, bay leaf and chicken stock, cover the pot and cook until fennel is very soft.

  • 3.

    Remove lid and continue to cook out any excess water.

  • 4.

    Once most the water is cooked out, blend until very smooth.

  • Lemon Jelly:

  • 1.

    Mix the water, lemon and salt together and warm slightly.

  • 2.

    Add the sosa and whisk well.

  • 3.

    Bring to the boil, pour onto a hot tray and spread out evenly (be quick as the jelly sets rapidly).

  • 4.

    When chilled cut out rounds ready for use.

  • Jus of Shellfish and Peppermint:

  • 1.

    Add the butter to a pan and sweat the sliced shallot and garlic.

  • 2.

    Add the stock and thyme and reduce by a quarter.

  • 3.

    Add the peppermint, blend well, season and pass.

  • 4.

    Add cream and milk and simmer for 5 minutes.

  • Saffron Mayo:

  • 1.

    Mix the saffron with the white wine vinegar and warm a little to get the full colour and flavour from the saffron.

  • 2.

    Cool the vinegar and proceed to make the mayonnaise as normal.

  • Herb Oil:

  • 1.

    Pick and wash herbs.

  • 2.

    Blanch in boiling water and refresh in iced water.

  • 3.

    When very cold, squeeze out all the water and dry again on paper towel.

  • 4.

    Blend the herbs with the oil until the oil is warm.

  • 5.

    Pour into coffee filter or muslin cloth and let drain overnight (do not press the oil through, let it drain naturally).

  • Shellfish:

  • 1.

    Soak the shellfish in fresh water for 2 hours before cooking.

  • 2.

    Cook each type of shellfish separately with the same method. Sauté the shallots in the

  • 3.

    Butter, add the shellfish and wine cover and cook until the shells are open.

  • 4.

    Drain from the stock and keep the stock set aside for the peppermint sauce.

  • 5.

    Remove from their shells and clean out any last grains of sand or gut.

  • 6.

    Sort them with razor clams and oysters into mounds ready for plating.

  • Razor Clams:

  • 1.

    Remove from their shells and remove gut.

  • 2.

    Clean in salt water and slice into small pieces.

  • Oysters:

  • 1.

    Clean and open shells ready for serving. Make sure to keep oyster in their juices.

Notes


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