Feta Souffle with Byzantine Grape Dressing
A light, fluffy cheese souffle complimented with the zing of fresh grapes, sherry vinegar and smooth...
4 x 200g Cone Bay saltwater barramundi portions, skin on (ask your fishmonger to portion for you)
Olive oil, salt and pepper
Spanner crab parcels:
200g picked spanner crab meat
1 bunch chives, finely chopped
1 wom bok (chinese cabbage)
Salt and pepper
Sage and eschallot cream
5 eschalots finely sliced (Note: these are the little French onions, not spring onions)
1 bunch sage roughly chopped
A little olive oil
250mL dry white wine
400mL pouring cream
Salt and pepper to taste
4 Tbs tomato paste
4 cloves peeled garlic
100mL olive oil
Enoki mushrooms, deep-fried until crispy
1 punnet picked mache baby herbs
Spanner crab parcel:
Pick 4 nice green wom bok leaves. Plunge into salted boiling water for 30 seconds. Then plunge into ice water to refresh.
When cool, dry them off with a tea towel and set aside.
Mix spanner crab meat with chopped chives, and season with salt and pepper. Place 50g of spanner crab/chive mix on each wom bok leaf, and wrap up into a parcel and place them aside.
Sage & eschalot cream:
Start by sautéing the fine sliced eschalots and sage in a pan using a little olive oil – cook until eschalots become transparent.
Deglaze the pan with the white wine and reduce until almost gone. Then add the cream, bring just to the boil, then turn down. Allow to reduce slowly, until thick. Season with salt and pepper to taste, then strain.
Set aside, keeping warm.
Place tomato paste in a saucepan with garlic and olive oil and cook on a very low heat for 45 minutes or until oil turns red. When oil is red, strain and discard the rest. Set red oil aside to use as garnish later on.
Serving and plating:
Pre-heat oven to 200 C. Season barramundi portions with olive oil, and salt and pepper.
Pre-heat large oiled pan until just smoking. Place barramundi in the pan, skin side down and cook on high for 1 minute.
Put in pre-heated oven for 5-6 minutes, or until just cooked. Place spanner crab parcels in steamer and steam for 5 minutes.
Put 30mL of the sage and eschalot cream on bottom of each plate (use a bowl plate like a pasta plate, rather than a flat plate).
Place the crab parcel on top of the sauce. Drizzle red oil around, on top of the sauce using a teaspoon. Place barramundi on top of crab parcel, skin side up.
Top the fish with fried enoki mushroom and place sprigs of mache around the plate in top of the sauce.
Recipe provided by Catalina