https://www.lifestylefood.com.au/recipes/24825/smoked-roe-and-coriandrum-cocktail

LifestyleFOOD.com.au

This incredible recipe, by James Viles of Biota Dining, is perfect for entertaining. Finish it off with this tasty recipe from The Barber Shop.

Ingredients

  • Taramasalata

  • Mirror dory roe x 500gr

  • White onion x 100gr

  • Garlic chopped x 20gr

  • Lemon juice x 150ml

  • White bread x 200gr

  • Grapeseed oil x  1500ml

  • Salt x 40gr

  • Spent Lettuce

  • Coz lettuce ( OLD ) x 4heads

  • Rice vinegar x 300ml

  • Honey x 200gr

  • White soy x 90ml

  • Pickled Corriander 

  • Coriander x 1 bunch

  • Coriander seed toasted x 15gr

  • Rice vinegar x 300ml

  • Honey x 200gr

  • White soy x 90ml

  • Charcoal

  • Organic flour  x 400gr

  • Activated charcoal x 100gr

  • water x 200ml

  • Salt x 10gr

  • Grapeseed oil x 50ml

  • Plants

  • Black nasturtiums

  • Samphire

  • Beach mustard

  • Cocktail

  • 45ml Bombay Sapphire

  • 15ml rich sugar syrup

  • 30ml fresh lemon juice

  • 2 coriander stalks

  • 2  inches celery

  • 15ml egg white

Method

  • Taramasalata:

  • 1.

    Remove the fish eggs from inside the sack and place into a food processor, add the lemon, garlic, onions and white bread and puree till smooth. Slowly add the grapeseed oil whilst blending. When a smooth paste is achieved place into a bowl, fold in salt to taste and refrigerate until needed.

  • Spent Lettuce:

  • 1.

    Clean lettuce leaving it whole, dry and place on BBQ or frypan on high heat until the lettuce is charred and blackened on the outside. Make a small pickle with the vinegar, hoeny and white soy. Plunge the burnt lettuce keeping it whole in the pickle leave this overnight, in a sealed container in the refrigerator. When you’re redly to use it break leaves of as desired.

  • Pickled Corriander:

  • 1.

    Place coriander on BBQ or fry pan on high heat until its charred and blackened on the outside. Make a small pickle with the vinegar, honey and white soy and coriander seed. Plunge the burnt coriander into the pickle leave this overnight, in a sealed container in the refrigerator. When you’re redly to use it break leaves of as desired.

  • Charcoal:

  • 1.

    Combine all ingredients in a bowl and mix together to form dough. Rest the dough for 30mins and roll as thin as possible, cook on flat trays in the oven on 180deg for 11mins or until crunchy. Once cooled smash into small even pieces and store with a lid on.

  • Suggestions:

  • 1.

    Roe – depending on the season various fish roes will be available, ask your fishmonger to track one down that is season. The whiter the better, although this recipe will work with trout or salmon roe.

  • Cocktail:

  • 1.

    Muddle celery and coriander into a cocktail shaker, add fresh lemon, sugar syrup, egg white and Bombay Sapphire gin to shake hard and fine strain into a well chilled cocktail glass

Notes

Enjoy this alongside four other botanically inspired courses created by James Viles of Biota Dining, the Bombay Sapphire team and some of Sydney’s best bars at Sydney’s first Project Botanicals. This ‘Biota experience in Sydney’ is sure to sell out so make sure you get your tickets quickly! Ticket’s available now from www.projectbotanicals.com.au

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