Kangaroo Island produce will be the focus of the National Wine Centre’s first “winter-warmer” themed dinners, with executive chef Philip Pope sharing this wild garfish recipe to give a taste of what’s in store.
Pope says each dinner will feature four courses matched with regional wines.
The Kangaroo Island dinner will be on July 30, followed by a “Something Wild” dinner featuring Barossa Valley produce on August 27. There will be further themed dinners in September and October focussing on Tasmanian and Fleurieu produce and wines.
Wild-Caught KI Garfish Ceviche, Buttered Island
Crayfish, Watermelon Radish, Garden Peas
6/8 serves
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Ingredients
1 x 500gm green Kangaroo Island crayfish tail
12 Kangaroo Island garfish fillets
2 watermelon radishes (micro if possible)
100gm fresh peas
2 lemons, zest & juice
1 lime, zest & juice
1 finger lime, cut, squeeze & remove seeds
75ml olive oil
100gm unsalted butter
Sea salt flakes
Freshly ground white pepper
Garnish: Dill tips & mild flavoured micro-herbs
Method
Shell crayfish. Place on board and insert 3 bamboo skewers lengthways evenly (this will stop crayfish from curling up). Season with sea salt and pepper. Soften butter (do not melt). Roll crayfish in butter, wrap in Glad Wrap and form the crayfish into a cylinder shape 8/10cm round. Tie off the ends.
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Skin the garfish. Cut on the diamond into 2 even pieces. Cover and place in fridge until needed.
Peel and slice radish finely on a mandolin. Place in ice water.
Shell peas, then blanch and refresh.
Combine citrus and finger lime with a pinch of sea salt.
Once all preparation is complete, cook crayfish in a water bath at 60C for 30 minutes.
While crayfish is cooking, take garfish and toss in citrus liquid (don’t allow it to soak in it); toss peas in some olive oil and season.
Plating
Remove crayfish from water bath and unwrap from Glad Wrap. Remove skewers and slice into medallions. Place 1 or 2 medallions off centre on plate. Pick 3 to 4 pieces of garfish and arrange next to the crayfish. Scatter a teaspoon of peas over dish. Finish with radish, a little olive oil and citrus juice; garnish with dill tips and micro-herbs.
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