Mures Blue Eye Trevalla a la Creme - Recipe by Chef Nathan Chilcott

Ingredients

360g blue eye trevalla fillet (or similar white fish)
10 asparagus spears
Butter
Salt

Blue eye rice cracker:

25g blue eye trevalla skin (or similar white fish)
200g jasmine rice, cooked
150mL water
1 tsp bicarb soda

Tarragon sauce:

200mL cream
10 tsp tarragon
250mL lemon juice
400mL Mures fish stock (or similar fish stock)
1 tsp xantana (xanthan gum thickening agent)
Salt

Optional: tarragon oil and garnish:

1 bunch fresh tarragon
200mL olive oil
100g baby spinach
Salmon caviar

Method

Blue eye skin rice cracker:

Blanch blue eye trevalla skin in water for 5 minutes until soft.

Then blend skin, cooked jasmine rice, water, and bicarb soda together until a smooth paste is formed.

Spread thinly on a tray and dry in dehydrator, or in oven at 90 C for 4-5 hours. Once fully dry, deep fry at 180 C until crispy.

Blue eye trevalla and asparagus:

Portion fish into two servings and sous vide at 44 C for 30 minutes.

When fish is nearly done, blanch the asparagus spears in boiling water for 2-3 minutes, then season to taste with salt and butter.

Tarragon sauce:

As your fish cooks, bring fish stock to the boil and reduce it by half.

Add cream and tarragon and simmer for a further 10 minutes.

Add lemon juice, then whisk in xantana until smooth.

Strain sauce and add salt to taste.

Tarragon oil:

Blanch tarragon and spinach and refresh in ice water.

Blend together with olive oil until smooth.

Allow to strain overnight through a cheesecloth.

Drizzle completed dish with splash of tarragon oil and garnish asparagus with a small teaspoon of salmon caviar.

Recipe provided by Mures Upper Deck