Diana Chan - Murray River Cod
with Smoked Corn Purée, Snails and Dehydrated Olives
20 large black olives
Steamed Murray River Cod with Saltbush Dust
1 cup saltbush leaves
pinch flaked salt
4 x 115g Murray River Cod fillets, skin removed and reserved
fine salt and pepper, to season
Smoked Corn Purée
1 ½ corn cobs
salt and pepper, to taste
fine hickory smoking chips, for smoking
½ corn cob
1 tbsp butter
24 snails, blanched
- Preheat the oven to 180oC.
- For the Dehydrated Olives, de-seed olives and finely chop. Place onto a baking tray lined with baking paper and place into the pre-heated oven completely dry, about 30 minutes.
- For the Steamed Murray River Cod with Saltbush Dust, first prepare the Saltbush Dust by placing the saltbush leaves onto a baking tray lined with baking paper. Place the tray in the pre-heated oven and dehydrate for 30 minutes. Once dehydrated, remove from oven and set aside to cool. Once cool, place the saltbush leaves, along with the flaked salt in the bowl of a mortar and pestle and grind to a fine powder. Transfer the Saltbush Dust to a wide, shallow bowl and set aside until needed.
- Line a bamboo steamer basket with baking paper. Place 2 cups of water in to a large pan or wok, or enough so that the bamboo basket sits above the waterline, and bring to the boil.
- Season the cod fillets with fine salt and pepper to taste and place into the lined steamer basket. Cover with a lid or foil and steam over the boiling water until just cooked through, about 7 – 8 minutes. Remove fillets from the steamer and gently roll in the prepared Saltbush Dust. Set aside, keeping warm, until needed.
- For the Smoked Corn Purée, fill a medium sized saucepan with water and bring to the boil. Cut the cobs into 6 roughly equal sized pieces and place in the saucepan of boiling water. Boil for until tender, about 15 minutes.
- Once cooked, remove the kernels from the cobs, place into a blender with the butter and season to taste. Blitz to a fine purée, pass through a fine sieve into a medium bowl and cover tightly with cling film.
- Prepare a smoking gun with the hickory smoking chips. Once smoking, insert the nozzle under the cling film into the bowl and fill the bowl with smoke. Remove the nozzle and reseal cling film tightly. Leave it to infuse with smoke for 10-12 minutes. Once infused, uncover and set aside until needed.
- For the Grilled Corn, place the corn cob over a stovetop open gas flame or on a barbecue and char well on all sides. Once charred, use a sharp knife to quickly slice the kernels from the cob while still hot and place in a bowl. Add the butter and mix quickly to melt and coat the kernels. Set aside, keeping warm, until needed.
- For the Sautéed Snails, place a small pan over a medium heat , add the butter and cook for until melted and nut brown, about 2 – 3 minutes. Add snails, toss well to coat in the brown butter until warmed through, about 3-5 minutes. Once warm, remove snails from the pan, season with salt and pepper and set aside until needed.
- To serve, spread some Smoked Corn Purée on the bottom of each plate. Top with one fillet of saltbush dusted cod. Scatter Dehydrated Olives and Grilled Corn kernels over each plate.