smoked barramundi tartare with smoked extra virgin olive oil, slow-cooked yolk & bay crisps
Smoked oil adds 'beefiness' and loads of depth to this smoked barramundi tartare, the perfect starter to dig into with friends this season!
- Author
- Telina Menzies, Australian Venue Co.
- Servings
- 4
Ingredients
- 350g smoked barramundi*, diced into 5mm dice
- 50g shallot, finely diced
- 10g chives, finely diced
- 50g dill pickles, finely diced
- 10g wholegrain mustard
- 30g Mount Zero Smoked Extra Virgin Olive Oil, plus more to finish
- Mount Zero Pink Lake Salt, to taste
- 1 sebago or russet potato, finely sliced into 1mm slices
- 2 tbsp white vinegar
- 2 bay leaves
- 20g Mount Zero Pink Lake Salt
- Oil for frying (approximately 750ml)
- 4 egg yolks
- 2g Mount Zero Pink Lake Salt
Directions
- Soak the finely sliced potatoes in enough water to cover and add the white vinegar, then leave refrigerated for one hour.
- In a spice grinder, place the Mount Zero Pink Lake Salt and bay leaf and process to a fine powder.
- Heat oil in a medium pot to 150°C. Drain and dry the sliced potatoes, fry until golden brown and place onto paper towel.
- Season with the bay salt while still warm.
- Whisk the yolks with salt gently until smooth, being careful to not incorporate too much air.
- Place in a small vacuum bag and seal.
- Place in a sous vide bath or steam at 67°C for one hour until the yolks are a soft set, then chill.
- Alternatively, one raw free range egg yolk can be used - details below.
- Mix all of the tartare components just before serving and check seasoning.
- Divide the mix into four and lightly press into a ring mould.
- If using the slow-cooked yolk, cut a corner of the vac-pac bag to create a piping bag, then squeeze a yolk sized round of mix onto the barramundi mix. Alternately, use one single raw free range yolk and carefully place on the mix, seasoning with Pink Lake Salt.
- Arrange some of the bay crisps to the side of the tartare, sprinkle with a little more bay salt and then finish the fish mix with some more Smoked Extra Virgin Olive Oil. If you have access to nasturtium leaves, they are a great garnish to add some crisp floral notes.