Ingredients
Compression with Dashi Jelly4 Shepard avocados (peeled and de-seeded)
400g yellowfin tuna (sashimi grade)
400g kingfish
400g ocean trout
30g kombu
20g katsuobushi (dried bonito flakes)
4 leaves gelatine (titanium strength and bloomed in iced water)
500ml water
Spiced Pork Scratchings
500g pork skin
100g Maldon salt
1 cinnamon stick
2 garlic cloves
2 rosemary sprigs (dried)
1 bay leaf (dried)
2 star anise
6 juniper berries
5 white peppercorns
10 coriander seeds
10 Szechuan peppercorns
Cured Pig’s Cheek
1 piece of guanicale (cured pig’s cheek)*
Pickled Radishes
5 red radishes
1 small daikon radish
100ml mirin
100ml rice wine vinegar
30g sugar
Yuzu Mayonnaise
2 tbsp yuzu juice
4 egg yolks
100ml olive oil
200ml grape seed oil
1 tbsp Dijon mustard
1 mandarin (zest and juice)
Salt to taste
Avocado Purée
Avocado trimmings from compression
1 tbsp crème fraîche
Squeeze of lemon juice
Salt to taste
Micro Herb Salad
1 punnet micro coriander
1 punnet micro shiso
20 pea tendrils
Description
Compression Of Avocado, Kingfish, Yellowfin Tuna And Ocean Trout With Spiced Pork Scratchings, Cured Guanciale, Pickled Radishes, And Yuzu Mayonnaise - Step-by-step Food Service Recipe Instructions.
Australian Avocados
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