Smoked Kahawai x 300 gm
Mascarpone cheese x 75 gm
Creme fraiche x 50 gm
Capers x 1 Tbsp Lemon, juice and zest of one lemon
White wine vinegar Malt vinegar Radish x 1 thinly sliced
Carrot x 1 small, thinly sliced
Micro herbs Dill Salt Pepper, black and cayenne
Egg yolks x 2 Dijon mustard x 1 Tbsp
Butter x 100 gm Sugar Water
Where should I start?
Prepare all your ingredients. Make your fry bread dough, then your kahawai cream and finally pickle your veg. Then make your hollandaise sauce. Lastly, deep fry your bread. Serve with a glass of Ara Single Estate Chardonnay.
Dissolve 1 tsp sugar in 1 Cup of warm water. Dissolve 1 tsp of yeast and leave for 10 mins until it goes foamy. In a bowl add 2 C flour and 1 tsp of salt and combine. Add the yeast mix and stir until it forms a dough. Leave in a warm place to rise until it doubles. Take small portions and flour then roll out to thin strips - slice into large triangle cracker shapes. Deep fry until crispy and place on a paper towel to drain.
Combine Fish, mascarpone, creme fraiche, capers, lemon juice and zest of 1⁄2 a lemon, dill, salt and peppers. Cover and leave in the fridge to cool.
In a saucepan add 1⁄2 cup of water, 1⁄2 cup white wine vinegar, 1 Tbsp sugar, 1 tsp salt and bring to boil. Pour over sliced vegetables so that they are submerged. Cover and put in the fridge until ready.
Melt your butter, remove from heat. In a bowl, combine egg yolks, dijon mustard and lemon juice and zest of 1⁄2 a lemon, and blitz for 5 seconds, then add your butter slowly while blending with a hand mixer. Keep adding butter until you get the thickness that you are after. Season to taste with salt and pepper and a dash of cayenne pepper.
Place the fry bread cracker on a plate. Place a quenelle of the smoked fish cream on top of the cracker. Place a few pieces of pickled veg on top of the smoked fish, drizzle over a little hollandaise sauce and garnish with micro herbs.
We love this meal paired with a glass of Ara Single Estate Chardonnay. Enjoy!