A seafood dish worthy of your winter table, but be sure to get a few extra rock oysters to enjoy on the side – you don’t want to leave the recipe short!
Poached fish with oyster cream & pickled seaweed
Serves 4
Ingredients
- 300g local seaweed
- 1kg local fish, filleted
- 12 x rock oysters
- 1 litre chicken stock
- 2 x brown onions
- 2 x bulbs garlic
- 1 x litre of cream
- 1/2 x vanilla pod
- 2 x bunches sorrell
- 2 x bay leaf
- 150mls Pernod
- Sugar – white
- Vinegar – white
- Cinnamon
- Star Anise
- Coriander seed
- 3 x lemons
- 150mls white wine
- 1 x litre fresh water
- Extra virgin olive oil
To pickle the seaweed:
- One and a half parts water
- 1 x parts vinegar
- 1/2 x part sugar
- Star anise
- Cinnamon
- Coriander seed
Combine all above on medium heat until sugar dissolves. Let it cool, then add the seaweed to pickle while you cook the fish.
To cook the fish:
- Sweat off onions and garlic in extra virgin olive oil.
- Add vanilla (small amount)
- Deglaze with white wine
- Add stock, bring to boil
- Add cream, reduce by half
- Add this to blender with the fresh oysters and blend for 2 minutes
- Pass through a thin sieve
- Season and add lemon
- Add back to pan – then poach fish fillet in stock until cooked
- Garnish with pickled seaweed
South Coast produce is adored among Australia’s chefs, and the Narooma Oyster Festival has a great history of bringing the two together, right back to Julie Goodwin in 2012.
Each year the festival hosts free cooking demonstrations on the Narooma Betta Home Living Cooking Stage and we hope you enjoy recreating some of these dishes for your own table. Remember to support your local growers, oyster farmers and fishermen wherever you can.