Japanese Avocado Seafood Plate

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Serves: 4
Prep Time: Unavailable
Cook Time: Unavailable

‘Chawan Mushi’ Custard
1 avocado (peeled)
2 eggs
1 egg yolk
200ml milk
5g ginger
1 small green chilli
20ml yuzu juice

Sweet Dashi Sauce

5g dashi

2g bonito flakes

50ml water

20ml sake

10ml mirin

5ml Yamasa soy

15g caster sugar

5g corn flour/10ml water, mix together

Yabby Tail

100g green soya beans (peeled)

10g black soya beans (cooked in water until tender)

4 yabby tails (cooked and peeled)

Ocean Trout

500g ocean trout fillet cleaned of blood line

and pin bones

1 avocado (peeled and sliced)

20g Yarra Valley salmon roe

50g Japanese bread crumb

5g yukari

¼ bunch chives (chopped)

20g butter

Crème Fraiche

50g crème fraiche

¼ bunch chives (chopped)

¼ bunch dill (chopped)

½ lemon (juice)

Salt and pepper to taste

Ocean Trout Cure

80g caster sugar

80g table salt

1 lemon (rind)

1 orange (rind)

5 coriander root

10g Sichuan peppercorns

King Prawn

4 king prawns (peeled and butterflied)

½ avocado (sliced into wedges)

50g rice flour

Batter

375ml beer

150g self raising flour

Daikon Salad

1 daikon radish (finely grated, with some of the juice

squeezed out)

1 red chilli (deseeded and finely chopped)

1 green chilli (deseeded and finely chopped)

10ml olive oil

10ml Yamasa soy sauce

10ml sesame oil

Pinch of salt

Juice of 1 lemon

‘Chawan Mushi’ Custard

Blend all ingredients in a thermo mix and pass through fine sieve, ¾ fill 4 small ramekins, cover with cling film and steam for 10 minutes approx.

Sweet Dashi Sauce

Place all ingredients in a small stainless steel pot, bring to boil then simmer for 3 minutes. Pass through fine sieve and keep warm.

Yabby Tail

Place a cooked and peeled yabby tail on top of custard, a scattering of soya beans and 20ml of warm sweet dashi sauce.

Ocean Trout

Melt butter in a pan and toast bread crumbs tossing the pan frequently, season with yukari and chopped chives.

Crème Fraiche

Whip all ingredients together until cream is quite firm.

Ocean Trout Cure

Mix all ingredients together and coat the ocean trout. Leave to cure for 2 hours. Rinse under cold water and pat dry.
Cut into 4 portions, top with some sliced avocado and prepared bread crumbs and place into pre heated oven set at 120°C for 8 minutes approx.

King Prawn

Lay butterflied prawns on work surface and place a wedge of avocado on each, fold over to envelope the avocado.
Coat in rice flour and dip in the batter. Fry immediately in hot oil (180°C) till golden brown. Drain on absorbent paper and season with salt.

Batter

Whisk beer into flour until smooth.

Daikon Salad

Mix all ingredients together and check seasoning.

To serve:

On a flat rectangle plate, place a small amount of daikon salad at one end and top with the tempura prawn.
At the other end of the plate place the warm ocean trout and quenelle some crème fraiche on top and a teaspoon of Yarra Valley Salmon roe.
Finally put the steamed chawan mushi custard in between the ocean trout and prawn and serve.

Brendan McQueen – Matteo’s, Melbourne