Largemouth nannygai with smoked almond carrot reduction pickled raisin and carrot salad

Recipe courtesy of Richard Ousby from FRDC's TV series Seafood Escape with Andrew Ettinghausen

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Cooking difficulty: Medium

Serves: 6

Preparation: 30 mins

Cooking: 10 mins

Tips for deep frying

Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.
Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Butter & olive oil works great with seafood

Butter, margarine or olive oil can be used to add moisture and flavour.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.

Ingredients

Smoked almond puree

100 g smoked almond (sliced)

300 ml full cream Milk

100 ml veg stock

50 ml extra virgin olive oil

Carrot noisette

300 ml carrot juice

150 g unsalted butter

10 ml ver jus

1 g xantana

Carrot salad

1 sliced dutch carrot

1 sliced baby purple carrot

1 sliced baby white carrot

1 hand full parsley leaves

1 tablespoon pickled raisins

1 tablespoon waterside dressing

Waterside dressing

50 g dijon mustard

10 g salt

5 g white pepper (crushed)

60 ml white wine vinegar

380 ml olive oil

Pickled raisins

100 g golden raisins

200 ml verjus

30 g brown sugar

1 tsp chilli flakes

1 tbls Mustard seeds toasted

1 sprigs rosemary

1 sprigs thyme

Method

Smoked almond puree

Place smoked almond, milk and stock in small pot and Boil the until tender.

While still hot, blitz with the oil.

Pass the mix through a fine season with salt and store in the fridge till required.

Carrot noisette

Reduce the carrot juice to 50 ml over a gentle simmering and allow to cool

Place butter in a medium pot over medium heat. When it starts to brown and smell toasted, add the carrot reduction.

Blitz using a hand blender for 3 minutes, adding the verjus and xantana to thicken. Season and store in the fridge.

Carrot salad

Place all sliced carrot, parsley leave and pickled raisins in a mixing bowl, dress with waterside dressing.

Waterside dressing

Put dijon mustard, salt white pepper and white wine vinegar into mixing bowl whisk till combined.

Whisk the olive oil into the mustard mix. Make sure to drizzle the oil in very slowly trying to emulsify into a dressing consistency of pouring cream.

Store in air tight jar in the fridge till required.

Pickled raisins

Combine everything into a pot, except for the raisins. Bring to the boil.

Strain, pour liquid over raisins, bring to the boil.

When packing down raisins, make sure liquid is covering them.

To serve

6 portions largemouth nannygai (Saddletail Snapper)

In a head based pan on high heat pan fry the nannygai skin side down till the skin goes crispy.

Turn the fish and continue to cook. It should be firm but not fall apart. Take off the heat.

Rest until the fish has rested through but is still warm.

Place the warm almond puree in a bowl.

Add in the fish then pour in the carrot butter sauce

Place the salad on top of the fish and serve.

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Largemouth nannygai with smoked almond carrot reduction pickled raisin and carrot salad

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Largemouth nannygai with smoked almond carrot reduction pickled raisin and carrot salad

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