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https://www.lifestylefood.com.au/recipes/16160/manta-raw-plate

LifestyleFOOD.com.au

Manta Raw Plate

This signature dish from Sydney's Manta Restaurant & Bar consists of four distinct elements and makes the perfect summer starter.

Ingredients

  • Hiramasa Kingfish, Sicilian Capers, Shaved Fennel, Radish, Orange

  • 50g kingfish

  • 2 slices fennel

  • 1 segment of orange

  • 2 capers

  • 1 slice of radish

  • Ocean Trout Tartare, Horseradish Crème Fraîche, Cucumber, Eschallot, Lemon Oil

  • 60g ocean trout

  • 5g diced cucumber

  • 5g diced eschallot

  • 5 sprigs celery cress

  • 10ml lemon oil

  • 1 tsp horseradish crème fraîche (grated horseradish added to crème fraîche)

  • Yamba King Prawn Ceviche, Garlic, Chilli, Lime, Baby Basil

  • 90g yamba king prawns (cleaned and de-veined)

  • 3 fine slices garlic

  • 3 fine slices chilli

  • 50ml lime juice

  • Olive oil

  • 3 sprigs baby basil

  • Yellow Fin Tuna, Celeriac, Apple, Salsa Verde

  • 50g yellow fin tuna

  • 10g thinly sliced celeriac

  • 10g thinly sliced green apple

  • Lemon juice

  • Salsa Verde (Combine ingredients and chop finely)

  • 2 sprigs rocket

  • 2 sprigs mint

  • 2 sprigs parsley

  • 5 capers

  • Half clove garlic

  • Lemon juice

  • Olive oil

Method

  • Hiramasa Kingfish, Sicilian Capers, Shaved Fennel, Radish, Orange:

  • 1.

    Finely slice kingfish, place fennel, orange segment, caper and radish in bowl, dress with lemon juice and olive oil.

  • 2.

    Lay fish on plate. Arrange salad on top.

  • Ocean Trout Tartare, Horseradish Crème Fraîche, Cucumber, Eschallot, Lemon Oil:

  • 1.

    Dice ocean trout, place in bowl with cucumber, eschallot, salt, pepper and olive oil.

  • 2.

    Smear horseradish crème fraîche on plate, arrange ocean trout on top. Finish with lemon oil and celery cress.

  • Yamba King Prawn Ceviche, Garlic, Chilli, Lime, Baby Basil:

  • 1.

    Cube yamba king prawns, place in bowl with garlic, chilli, lime juice, olive oil, salt and pepper, leave to sit for 1 minute.

  • 2.

    Remove and place on plate, leaving excess juice behind. Arrange baby basil on top.

  • Yellow Fin Tuna, Celeriac, Apple, Salsa Verde:

  • 1.

    Slice yellow fin tuna. Combine lemon juice, celeriac, green apple and olive oil. Place salad on plate, add tuna on top and finish with salsa verde.

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