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https://www.lifestylefood.com.au/recipes/463/port-lincoln-style-baby-abalone-leather-jacket-salted-duck-and-steamed-daikon-with-chilli-nut-brown-butter

LifestyleFOOD.com.au

Port Lincoln style Baby Abalone, Leather Jacket, Salted Duck and Steamed Daikon with Chilli Nut Brown Butter

Ingredients

  • 2 Leather Jacket fish

  • 8 cocktail Abalone

  • 500 g daikon radishs

  • 300 ml brown chicken stock reduced by 1/3

  • 150 ml Butter

  • 0.5 Lemon

  • 1 duck leg confit

  • 1 Chilli

  • 1 knob Ginger

  • 4 shiitake mushrooms

  • 1 spring onion

Method

  • 1.

    Heat olive oil in a saucepan, add ginger, spring onion, salt, mushroom, chicken wings, abalone, pork belly, Chinese rice wine cover with water and simmer for 24 hrs. Pass through a sieve and reduce.

  • 2.

    Season fish and dust with cornflour.

  • 3.

    Heat olive oil in a pan and fry fish and abalone.

  • 4.

    Drain and put aside.

  • 5.

    Fry salted duck, drain and put aside.

  • 6.

    Warm abalone in sauce.

  • 7.

    To serve put radish on plate.

  • 8.

    Layer ingredients up and drizzle with the pre-prepared stock.

  • 9.

    Finally drizzle with nut-brown butter / lemon juice and garnish with deep-fried pasta, deep-fried greens and deep-fried celery.

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