Blackened Coorong Mullet, Mushroom a la Greque and Roe - Chef Recipe by Hugh Hazelwood

Ingredients

4 fillets Coorong mullet
100 g salt
1 banana shallot, finely chopped
3 garlic cloves, crushed
10 sprigs thyme
300mL white wine
1 packet shimeji mushrooms
1 brown onion, sliced
100mL cream
500mL chicken stock
2 fresh bay leaves
40 g parsley, dill and mint, finely chopped
200 g butter
500mL water
50mL olive oil
2 lemons, juiced
5 peppercorns
1 jar salmon roe

Method

Combine water and salt, bring to boil then remove from heat and allow to cool. Place mullet fillets in cold brine for 30 minutes. Remove and wash under cold water and remaining brine. Place skin side up on a tray in fridge, don’t wrap (allow skin to dry out).

Put 50 g butter in a medium, sweet brown onion, with 2 cloves garlic, 5 sprigs thyme, 2 bay leaves and peppercorns. Add 250mL white wine and reduce till nothing. Then add chicken stock. Reduce to half. Add the cream and reduce by half. Strain through a fine sieve. Season with salt and white pepper to taste.

In a pan add olive oil, sweet shallot, garlic and thyme (do not colour the shallot). Add the shimeji tops. Cook for 2 minutes turning the mushrooms through. Add 50mL of wine and juice of one lemon. Cook for further minute. Take off heat and adjust seasoning.

Place mullet on a lightly oiled tray. Lightly oil the skin, and place under the griller till the skin is blistered/ coloured. 3-5 minutes.

In a pan warm 150mL of the white wine sauce, whisk in 30 g butter until emulsified. Add chopped herbs and strained mushrooms and a large spoon of salmon roe.


To serve:

Place a heaped spoon of the white wine mushroom mixture in a bowl. Place mullet on top.

Recipe provided by Luma Restaurant