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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

  • Fennel Purée

  • Lemon Jelly

  • Jus of Shellfish and Peppermint

  • Saffron Mayo

  • Herb Oil

  • Shellfish

  • Razor Clams

  • Oysters

  • Extras for Plating

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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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Memories of the Barrier Reef.

 
 

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