Scampi and green mango with fish floss

Scampi and green mango with fish floss

By
From
Marque
Serves
10
Photographer
Stuart Scott

Travel broadens the mind and increases the possibility of inspiration. The trick is to import these ideas in a mature way and integrate them into your other work. A menu shouldn’t read like an atlas.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the fish floss, cure 300 grams jewfish in 50 millilitres fish sauce for 3 hours. Drain, pat dry and discard the juice. Place the jewfish on a dehydrator tray and dry in a food dehydrator at 50ºC for 24 hours, or until firm and leathery. Transfer to a Thermomix and pulse on speed five until the fibres of the fish resemble a soft floss.
  2. Prepare the sable for the sable nougatine. Combine 200 grams plain flour, 40 grams almond meal, 40 grams caster sugar and 160 grams butter in a blender and pulse until just combined. Turn onto the workbench and lightly bring together. Wrap in plastic wrap and rest for 2 hours.
  3. Preheat the oven to 160°C and line a baking tray with baking paper. Roll out the dough into a 1 centimetre sheet, rolling between sheets of baking paper to prevent sticking. Lift onto the baking tray and bake for 15 to 20 minutes until cooked through and golden. Allow to cool before crumbling with your hands until fine, then passing through a coarse drum sieve.
  4. Line a baking tray with baking paper. To make the sable nougatine, measure out 380 grams of the sable crumbs. Put 480 grams caster sugar into a heavy-based saucepan and wet slightly with some water. Cook the sugar over a moderate heat until it turns golden. Remove from the heat and cool for 2 minutes – this is imperative to prevent crystallisation. Add the sift ed sable to the sugar syrup and mix thoroughly and quickly with a wooden spoon. Pour the mixture onto the prepared baking tray and top with another large piece of baking paper and roll flat. Working quickly, score lines into the nougatine to make eight to ten pieces. Allow to cool and harden. Break into pieces along the score marks.
  5. Preheat the oven to 160°C. Place a piece of nougatine between two pieces of baking paper and put on a baking tray. Warm in the oven for 5 minutes until soft . Remove from the oven and roll very thinly until transparent. Allow to cool, then snap into angular pieces. Continue until you have ten large pieces.
  6. To make the scampi tartare, clean 10 scampi by removing their heads, shells and intestinal tract. When ready to serve, dice the scampi into 5 millimetre cubes and season with extra virgin olive oil, lemon juice, Murray River pink salt and freshly ground black pepper.
  7. Before serving, peel and julienne 2 green mangoes.
  8. To serve, arrange a mound of scampi tartare with the mango, a shard of nougatine and a sprinkling of fish floss.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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