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

Put the olive oil, pork fat and the butter into a heavy-based saucepan and heat until the butter foams. Add the onion, garlic, a little salt and cook until soft but not coloured. Add the celeriac and stir to coat evenly. Add the chicken stock and cook for about 30 minutes over a slow heat. Make sure you don’t burn the celeriac or it will discolour. Keep stirring, especially towards the end as the liquid cooks away. When all the liquid is gone, purée. Add the lemon juice and extra virgin olive oil slowly to lighten the texture. Season with pepper and cool to room temperature.

 Prawn Custard:

Whisk the eggs and pour in the prawn stock. Keep whisking until completely incorporated. Season with the fish sauce and melted palm sugar and skim the foam off the surface. Brush 6 small dariole moulds with almond oil and pour the mix into the moulds and place in a bain-marie with hot water. Cover the top loosely with foil and place in the preheated oven. Cook for 30 to 40 minutes. The custard will appear to set on the outside but will still be runny in the middle. Remove before it sets too firmly. Allow to cool and refrigerate until required.

Assembly:

In the middle of 6 large white plates, spread out a spoonful of celeriac purée. Run a knife around the edge of the dariole mould and turn out the custard onto the centre of each plate. Drizzle spinach oil around the outside and place 30g of roe on top of each custard. Serve immediately.

Go Back to Part One

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

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