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Madeleine &
Clancy Philippe

Copyright Clancy J Philippe

Soused Snook of
The Four Dances of The Sea

The Grange Restaurant, Hilton Adelaide, South Australia

Ingredients for
Soused Snook:

  • 2 Medium Size Fillet of Snook OR 300 gm (very fresh or sashimi quality)

  • 1 tablespoon sea-salt

  • 1 tablespoon sugar

  • 100 ml Rice Vinegar (or Cherry Vinegar if available)

  • 50 ml Rice Wine

  • 50 ml Mirin

  • 6 slices of Avocado

  • 6 tablespoon Wasabi Mayonnaise


Chef Cheong Liew,


The Grange Restaurant,
Hilton Adelaide, South Australia

Method:
  1. Clean and trim snook fillet removing any bones and if possible remove outer skin membrane from the skin.
  2.  Lay the fillet skin side down and sprinkle salt and sugar mixture evenly on both fillets for 2 hours.
  3. Marinate cured snook fillet with mirin, rice vinegar and rice wine for a further 1 hour or longer.
  4. Slice fillet at an angle diagonally and serve 3 slices per person.
  5. Serve on a bed of two quarter sliced avocado with a spoon of Wasabi Mayonnaise.

    THE FOUR DANCES COMPOSITION
    Arrange a small bite size portion of each item on the plate and serve.  Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.

Wasabi Mayonnaise
Ingredients:
1 egg yolk, 50 ml sugar syrup, 1 teaspoon Green Wasabi powder, 1 tablespoon rice vinegar and 100 ml warm peanut oil.
Method:
Whisk egg yolk in Wasabi Powder and Rice Vinegar together.
 Pour in warm peanut oil and whisk until it thickens.
Add sugar syrup.

We gratefully acknowledge this contribution from Kylie Vaughton of Adelaide Hilton, Adelaide, South Australia.


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Designed and compiled by Madeleine and Clancy Philippe
Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement. No liability will be accepted by the owner of this site. We take care in compiling details, but cannot accept responsibility for any errors.
Copyright Clancy J Philippe - Compiled December 2000.
Many thanks to the contributors for sharing their favourite recipes with us.