Mulloway crudo with shaved fennel, pickled shallots and lemon

AT A GLANCE

  • Serves 4 people

  • 400 gm fillet of mulloway, skin and bones removed
  • 150 ml extra-virgin olive oil
  • Juice of 1 lemon
  • 2 tsp caster sugar
  • 1 baby fennel bulb, shaved on a mandolin
  •  
  • Pickled shallots
  • 3 golden shallots, thinly sliced on a mandolin
  • 2 tsp caster sugar
  • 2 tbsp red wine vinegar
01   For pickled shallots, combine shallot and sugar in a non-reactive bowl with a large pinch of sea salt flakes, then stand until liquid forms (1 hour). Add vinegar and stand for another 30 minutes.
02   Thinly slice fish fillet into even strips (3mm thick) and arrange on a plate.
03   Whisk oil, lemon juice and sugar until emulsified, season to taste, pour over fish. Scatter with pickled shallots and fennel, season to taste and serve.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.

Recipe:

ALEX KEARNS, GLEBE POINT DINER AND NEUTRAL BAY BAR , DINING

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2009 LAURENZ V SINGING GR√úNER VELTLINER. , suggested by JAKE SMYTH

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