Wild Scallop Ceviche
With chardonnay vinegar, crumbled ash chevre and summer salad. Simple yet sophisticated flavour com...
1 small baguette (1–2 days old
2 tablespoons extra-virgin olive oil
salt and pepper
1 garlic clove, peeled
2 large eggs
20 green beans, trimmed and tailed
4 small tomatoes (fresh, semidried or confit)
4 small kipfler potatoes, boiled and sliced into discs
4 teaspoons small capers
1 red onion, cut into 5 mm (1/4 in) rings
50 g olives
200 ml olive oil
40 ml sherry vinegar
4 x 100 g fish fillets (tuna, red mullet or kingfish)
4 tablespoons baby rocket or other desired green leaves
1 lemon, halved
Preheat the oven to 180ºC. Slice the baguette into 1 cm (1/2 in) thick slices and lay on a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5–6 minutes, then remove from oven and rub slices with the garlic clove.
Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes, when the yolks will still be soft. Set aside and keep warm.
Place another pan on the stove, fill with 2 litres of salted water and bring to the boil.
Add the beans and blanch for 2 minutes. Remove beans and refresh by placing in iced water for 2 minutes, until cold.
In a stainless steel bowl combine the croutons, tomatoes, beans, potatoes, capers, onion and olives, season well.
In a separate bowl or jar, mix the 200ml olive oil and sherry vinegar well.
Preheat a non-stick pan over medium heat. Season the fish and brush with more olive oil. Reduce heat low, place the fish skin side down in the pan and cook for 2–3 minutes. Turn fish over and cook for a further minute.
Toss the salad together with the dressing. Separate into four shallow bowls.
Peel eggs carefully, cut in half, season them and arrange on top of the salad. Scatter baby rocket or desired green leaves over and serve with a wedge of lemon on the side.
Recipe provided by Bluestone Restaurant
Photo Credits: Tara Fisher