tmedia
Main content

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

LifestyleFOOD.com.au

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


Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings