Masterclass with Sid Sahrawat
With Sid Sahrawat
Approximate price for 4 people $60.00
Time: 2-3 hours)
For the John Dory:
400g John Dory (four fillets)
Olive oil to pan fry fish
Salt (to season)
For the paua:
8 x baby paua
30ml x lemon oil
Salt (to season)
Trim any sinew off the paua and wash thoroughly.
Marinate with salt and lemon oil.
Vacuum pack and cook at 65C for ten minutes in a water bath or pot of temperature controlled water. Alternatively, (if vacuum packing is not an option) seal the paua on a high heat. Set aside.
For the avocado puree:
1 x Avocado
Juice of 1 lemon
20ml x grape seed oil
Salt (to season)
Blitz all ingredients to a fine puree and set aside.
For the prawns:
8 x prawns (shelled & de veined)
Cook the prawns in boiling, salted water for about 2 minutes or until cooked. Refresh in ice water. Set aside.
For the miso foam:
1.5 tbsp miso paste
2.5 gelatine sheets
1 egg white
In a saucepan, bring the water and miso to the boil.
Once boiled, steep for 1 hour.
Ladle the warm liquid without disturbing the impurities. Bloom gelatine and dissolve into the miso.
Lightly whisk the egg white, until slightly foamy. Add to the miso and gelatine mix.
Pour the mix into an ISI Siphon and charge once.
Refrigerate for 3 4 hours (ensure the siphon is lying down horizontally).
For the vanilla powder:
1 vanilla pod
30ml grape seed oil
40ml x maltodextrin
Scrape the vanilla pod into the grape seed oil and mix well.
Pour the oil into a food processor. Blitz gently, adding the maltodextrin until a powder is achieved.
In a cast iron pan, cook the John Dory skin side down. Cook for a couple of minutes on a medium heat until slightly caramelised. Flip the fish.
Reducing the heat, add about 20g of butter and baste until the butter turns nut brown.
Spoon the avocado puree into the middle of the plate.
Place the John Dory on top of the puree.
Arrange prawns around the fish.
Finely slice the paua and add next to the prawns.
Shake the miso foam for a couple of minutes and foam around the John Dory.
Spoon the vanilla powder on top of the miso foam and serve immediately.
Quail, Gingerbread Puree, Truffle Mascarpone, Carrot & Almonds
Approximate price for 4 people $80.00
Time: 2-3 hours
For the quail :
Salt & pepper
Debone the quail. Season with salt and pepper. Set aside until ready to serve.
For the gingerbread puree:
55g standard flour (sifted)
3g ginger powder
2g five spice
1g baking soda
1g baking powder
30g soft butter
30g light brown sugar
1 egg yolk
Preheat the oven to 165C.
Mix all the dry ingredients.
In a food processor blend butter and sugar. Add the egg, molasses and dry ingredients in that order, while pulsing.
Lay grease proof paper over a tray. Spread the mix on to the grease proof paper.
Bake for about 15 mins, until cooked like a cake.
Allow to cool.
Once the gingerbread is cool, transfer to a blender. Blend with some hot water to obtain a smooth puree. This can be made a day or two before serving.
For the truffle mascarpone:
65g mushroom truffle paste
Whisk both ingredients and season to taste.
For the carrots :
12 baby carrots
Peel and blanch the carrots until al dente (firm to the bite). Refresh and split length wise.
For the almonds :
100g sliced blanced almonds
Toast the almonds until golden brown in unsalted butter.
Pan fry the quail, skin side down until crisp.
Turn the quail and cook for another 2 minutes on a medium heat. The quail should be pink in the middle but firm to touch.
Spoon the gingerbread puree in the middle of the plate.
Place the quail around the puree.
Using a teaspoon, spoon two quenelles of the truffle mascarpone. Place next to the quail.
Arrange the carrots and almonds in between the quail and mascarpone. Serve.
(TX: 20 June 2011)