Inspired by the beautiful green coastlines off Port Macquarie and the surrounding beaches.
CREATED BY:
Chef Recipe Pete Cutcliffe and Adam Tait
BILL’S FISHHOUSE + BAR
SERVES: 4
INGREDIENTS
GARDEN PEA PUREE:
- 25g salted butter
- 50g peeled and sliced eschalot
- 250g garden peas
- 80mL crisp white wine
- 500mL pure cream
OYSTER BEIGNET:
- 8 big plump oysters
- 150mL beer, locally produced lager if available
- 120g plain flour
- Pinch of salt
SEA FOAM:
- 200mL white wine
- 200mL lemon juice
- 200mL fish stock
- 200mL pure cream
- 25g sugar
- Good pinch of salt
LEMON GEL:
- 100mL lemon juice
- 100mL water
- 100g sugar
- 1g agar
PUTTING IT ALL TOGETHER:
- 4 x 200g pieces Hiramasa kingfish
- 50g butter
- 8 oyster beignets
- Warmed pea puree
- 100g fresh garden peas
- Pea shoots for garnish
- 4 baby zucchinis, thinly shaved
- Lemon gel
- Sea foam
For the complete recipe from Bill’s Fishhouse + Bar,
click here.
CREATED BY:
Chef Recipe Pete Cutcliffe and Adam Tait
