Southern Ocean Pearls
Dish inspired by Neil Perry

Franz Scheurer of Australian Gourmet Pages

Ingredients:

• 180g fresh Ocean trout roe

• Spinach and parsley oil

  • 1 bunch English spinach, stems removed

  • Leaves from 1 bunch of flat leaf parsley, chopped

  • Sea salt and freshly ground black pepper

  • 200ml extra virgin olive oil
    

• Prawn stock

  • 100ml olive oil

  • 1kg green prawn shells/heads

  • 1 small red onion, finely diced

  • 1 small carrot, peeled, finely diced

  • 2 large cloves garlic, peeled, minced

  • 3 baby leeks, washed, finely diced

  • 125ml malt whisky

  • 125ml port

  • 250ml dry white wine

  • 250ml fresh, clear chicken stock

  • 4 ripe tomatoes, blanched, peeled, seeded and finely chopped

  • Leaves from ½ bunch thyme

  • ½ cup of Lovage leaves

  • Leaves from ½ bunch tarragon

Bear onValkyrie

• Celeriac puree

  • 30 ml olive oil

  • 1 tbs rendered pork fat

  • 50g unsalted butter

  • ½ small onion

  • 1 clove garlic, minced

  • sea salt and freshly ground white pepper

  • 1 celeriac, thoroughly peeled and chopped into small pieces

  • 200ml fresh chicken stock

  • juice of 1 lemon

  • 120ml extra virgin olive oil
    

• Prawn custard 

  • 250ml eggs (about 4 x 55g) whisked

  • 250ml prawn stock

  • 1 tsp Thai fish sauce

  • 1 tsp light coloured palm sugar

  • Almond oil

Steam the spinach leaves and the parsley for a few of minutes over rapid boiling water. Squeeze out any excess water, place in a container and purée. Add the salt, pepper and olive oil, and purée until very smooth. Leave to infuse for 1 hour and pour through a few layers of muslin. Squeeze out all the oil and discard the solids. Strain the oil through a fine sieve and store at room temperature until ready to use.

Prawn Stock:

Place a heavy-based pot on the stove and heat the olive oil until very hot. Add the shells and stir for 5 minutes until coloured. Add the onion, carrot, garlic and leek and cook for a further 5 minutes. Add the whisky and reduce until it almost disappears. Add the port and reduce, then the white wine and reduce until almost gone. Pour in the chicken stock and add the tomatoes and herbs. Lower the heat and don’t allow the stock to boil again. Cook for 20 minutes. Put through a food mill and then through a chinois lined with muslin cloth.

Go to Part Two

We gratefully acknowledge this contribution from Franz Scheurer  of Australian Gourmet Pages.

{Index of Recipes from Australia}