4 x 110gr portion Murray Cod
20gr shaved black truffle
20 x fine slices black truffle
40gr brown butter hollandaise
40gr Jamon, finely sliced
5gr blanched seablite
5gr blanched pigs face
1 whole abalone (to be smoked)
WHITE WINE REDUCTION
375ml white wine
75gr chardonnay vinegar
20gr sliced shallot
1 bay leaf
HOLLANDAISE SAUCE
300gr brown butter
100gr white wine reduction
100gr egg yolk
15gr lemon juice
Salt to taste
Set up a charcoal BBQ and allow it to start heating up. Set up a garnish tray to be able to place all elements of the dish on it for plating up.
Make the hollandaise sauce (see below) transfer to the espuma gun and charge, then set aside for plate up.
Place a small pot of water on the stove and bring to the boil. While water is coming to the boil, smoke the abalone over the fire. Place the abalone on the BBQ, bringing the internal temperature to 60ºC, check this with a meat thermometer.
Once the abalone is smoked, and temperature reached, take it off the BBQ and allow to rest in a warm spot.
When the water is boiling place the seablite & pigs faces in, blanch for 10 seconds, refresh in a bowl of ice cold water. Once cold, dry off herbs on paper towel and place on garnish tray.
Prepare each of your garnishes, and place them on your garnish tray.
Lay the sliced jamon on a chopping board and cut each slice into approximately 2cm squares.
Cut the abalone into 4 slices, then those slices into 3 strips. Each dish will use 3 strips of abalone for plating.
On the microplane, grate 20g of truffle and place in a small bowl.
Slice the other truffle finely on the truffle slicer, then with a 2cm ring cutter, cut out 20 rounds.
TO COOK THE FISH
To cook the fish, place the portions of Murray Cod, skin side down, over the BBQ. Cook on the fire gently until the internal temperature of the fish reaches 52ºC. Turn the fish onto the flesh side once it is cooked ¾ of the way through. Check the internal temperature with a meat thermometer. Once at 52ºC take off the heat and allow to rest while you begin plating up.
TO PLATE
Place the jamon and shaved truffle on the side of the plate. Place the cooked Murray cod next to the jamon.
Cover the truffle and jamon with the hollandaise.
Place the abalone, truffle circles & sea herbs on top of the hollandaise. Serve hot and enjoy!
WHITE WINE REDUCTION
Place all ingredients in a pot
Reduce by 75 percent
Strain through chinos
TO MAKE THE HOLLANDAISE
Place egg yolk and white wine reduction in Thermomix. Set the speed to 4, the temperature to 70ºC and time for 12 minutes.
When in the last minute of the cook, pour the brown butter in a slow steady stream.
Season with salt and lemon juice.
