Shaun Quaid - Pearl on the Ocean Floor
1kg whole Sea Bream, sashimi quality, scaled and gutted
1 small whole Slimy Mackerel, scaled and gutted, roughly chopped in cross section
2 tbsp applewood chips
40g fresh young ginger, finely sliced
500ml dry sake
75g cocoa butter
5g silver powder
Miso and Pine Nut Ice Cream
85g caster sugar
230g white miso
1L full cream milk
95g pine nuts
65g skim milk powder
42g maltodextrin DE18
1.5g fine salt
3g Cremodan stabiliser
Meyer Lemon Marmalade
3 Meyer lemons
50g caster sugar
1 tsp liquid glucose
2g kaffir lime leaves
20g fennel stems and green tips
250g mussel cooking liquor, reserved from Mussel
16g tapioca starch
5g pasteurised egg white powder
9g white soy sauce
Bonito Fluid Gel
200g filtered water
140g bonito vinegar
2g fine salt
6.4g gellan gum
4 Lebanese cucumber, sliced in half lengthwise
90g mandarin peel infused extra virgin olive oil
30g white soy sauce
1L grape seed oil
125g black glutinous rice
5g houjicha green tea
5g tapioca maltodextrin
4g fine salt
1 oyster, unshucked
Fine sea salt flakes
Freeze dried vinegar powder
Baby Sun Rose
Dead Man’s Fingers
Wild scampi caviar
Foraged ingredients for the “beach” scene
- Preheat oven to 200C.
- Place applewood chips in a small metal ramekin and place in the preheated oven to heat for 15 minutes.
- Clean & fillet Sea Bream, reserving all bones, but discarding head. Slice a small piece of Sea Bream fillet and set aside in a covered bowl in the refrigerator until needed for serving.
- Chop bones of Sea Bream, using a cleaver and place in a 2 litre saucepan. Using a cleaver, roughly chop the head and body of the Slimy Mackerel and add to the saucepan. Use hands to press the fish into a single layer in the bottom of the saucepan.
- Remove the ramekin of hot wood chips from the oven and light with a blow torch to begin smoking. Nestle the ramekin of smoking chips amongst the bones and mackerel and cover saucepan with plastic wrap. Set aside to smoke for 10 minutes.
- Once the fish is smoked, remove the chips, add ginger and sake. Place saucepan over medium heat and allow to heat until barely simmering. Lower heat and position saucepan to one side of the flame so liquid is barely simmering. Allow the fish to infuse for 90 minutes.
- Once the fish is infused, remove from heat and strain through a muslin lined sieve into a clean saucepan. Discard the solids. Return the liquid to a high heat and allow to reduce to a flavoursome, light brown coloured broth, about 10-12 minutes. Remove from heat, transfer to a small bowl, cover and set aside in the refrigerator until needed for service.
- For the Pearl, place mannitol into a small saucepan and set over medium heat. Stir with a metal spoon constantly until mannitol has fully melted.
- Working very carefully, as the melted mannitol is extremely hot, pour mannitol into one half of the pearl mould, filling halfway. Place the other half of the mould on top, matching up lines, to close. Carefully move the mould in both hands in a circular motion to fully and evenly coat the inside of the mould with the mannitol. Keep moving the mould until the mannitol has hardened and set, about 1 minute.
- Remove one half of the mould, then carefully, as the pearl is extremely hot, remove the pearl from the mould. Allow pearl to cool then use the hobby drill, at a medium speed, to smooth out any irregularities, particularly around the seam.
- Using the hobby drill, carefully drill a hole in the base of the pearl about 3mm wide. Set aside in a bowl on the bench until needed.
- For the Miso and Pine Nut Ice Cream, place caster sugar in a small saucepan and heat over medium heat to make a dry caramel. Add miso and whisk quickly to caramelise the miso. Add milk and continue to heat, stirring, until well combined.
- Pour into a Vitamix, add pine nuts and process until silky and smooth. Strain through a fine strainer into a bowl. Place bowl in an ice bath until miso pine nut milk is cooled to about 20C.
- Once cooled, measure out 680g of the miso pine nut milk and place in the jug of a Thermomix. Add skim milk powder and process on speed 4 until temperature reaches 40C, about 2 ½ minutes.
- Meanwhile, mix maltodextrin, salt and Cremodan stabiliser together in a small bowl. Add to the Thermomix and continue to process on speed 4 until temperature reaches 90C.
- Transfer mixture to the bowl of a stand mixer and place in an ice bath. Allow to stand, blending with a stick blender frequently, until cold and silky smooth. Transfer the bowl to the stand mixer fitted with a paddle attachment. With motor on medium speed, pour in liquid nitrogen and continue to mix until just set, scraping down sides of bowl with rubber spatula as necessary.
- Transfer ice cream to a piping bag. Snip the end of the bag and pipe the ice cream into the reserved mannitol pearl until filled. Stick a small skewer in the opening of the Pearl then set aside the filled pearl on a paper lined tray in the freezer until needed for serving.
- Place the cocoa butter and silver powder in a small, copper saucepan and set aside at room temperature until required for serving.
- For the Meyer Lemon Marmalade, peel the zest of 2 of the lemons into strips. Remove any pith from zest and finely chop. Place chopped lemon zest in a small saucepan, cover with water, place over medium heat and bring to a boil. Strain and repeat twice more to blanch.
- Place blanched zest in a 1 litre saucepan, add sugar and glucose. Remove pith from the 2 zested lemons then segment. Finely chop the lemon segments and add to the saucepan.
- Squeeze the remaining lemon frames to extract any juice and add to the saucepan. Squeeze the remaining whole lemon and add juice to the saucepan. Place saucepan over medium heat and cook, stirring occasionally, until reduced and thickened, and marmalade-like in texture, about 14-16 minutes. Remove from heat, transfer to a small bowl, cover with plastic wrap on the surface of the marmalade, and set aside, at room temperature, until ready to serve.
- For the Mussel, place the mussels in a single layer in a 1L saucepan. Add 375ml water, lime leaves and fennel stalks and set over a medium heat. Allow to simmer very gently until mussels have opened. Remove mussels as they open and reserve cooking liquor for Mussel Foam.
- Place cooked mussels in the blast chiller to cool down quickly, about 2 minutes. Remove mussels from their shells, remove any beard and set aside, covered, in the refrigerator until required for serving.
- For the Mussel Foam, strain mussel cooking liquor through a muslin lined sieve. Measure out 250g into a clean saucepan. Add tapioca starch and whisk to combine. Place over medium heat until mixture comes to a boil. Allow to simmer, whisking, for 20 seconds. Remove from heat, transfer to the bowl of a stand mixer and place in the blast chiller to cool, stirring occasionally, until temperature reaches about 2C.
- Add egg white powder and white soy sauce to the cold mixture and process with a stick blender until well combined. Place bowl in the refrigerator to allow the egg white to fully hydrate for 10 minutes. Transfer the bowl to the stand mixer fitted with a whisk attachment and whisk until stiff peaks form, about 8 minutes. Transfer the foam to a piping bag and set aside in the refrigerator until required for serving.
- For the Bonito Fluid Gel, place all the ingredients in a small saucepan and whisk thoroughly. Place on a high heat and bring to a boil, whisking constantly. Allow to simmer for 15 seconds, remove from heat and transfer to a 18cm x 28cm baking tray. Place in the refrigerator until set, about 5 minutes.
- Remove set gel from the refrigerator and transfer to a Vitamix. Blend until a smooth gel. Pass through a fine sieve and transfer to a piping bag. Set aside in the refrigerator until required for serving.
- For the Cuttlefish, place cucumber halves on a hot Hibachi grill and cook until well blackened all over and very soft. Remove from grill and transfer to a Vitamix and process until smooth.
- Measure out 150g of the cucumber pulp into a clean Vitamix jug. Add the extra virgin olive oil and white soy sauce and blend to combine. Press the mixture through a fine sieve into a small, glass bowl. Cover and set aside in the refrigerator until needed.
- Remove beak and tentacles form the cuttlefish and clean by wiping on a damp cloth. Slice open the cuttlefish to flatten, place on the hot grill and cook until cuttlefish just turns opaque, about 30 seconds per side. Remove from heat and set aside to cool.
- Once cool, slice the cuttlefish into strips about 6cm long and 3mm thick. Place cuttlefish strips in a small bowl, cover and set aside in the refrigerator until needed for serving.
- For the Sand, place oil in a small saucepan and set over medium heat. Once oil has reached 200C, lower half the black rice into the hot oil inside a small chinois. Allow to cook until puffed, about 30 seconds. Remove from oil and place on paper towel to drain. Repeat with the remaining rice. Remove saucepan of oil from heat and set aside.
- Transfer puffed rice to a Thermomix and process until a coarse powder. Add houjicha tea and continue to process until a fine powder. Transfer powder to a small bowl, add tapioca maltodextrin and salt and stir to combine. Transfer to an airtight container and set aside, at room temperature, until ready to serve.
- For the Oyster, shuck the oyster and place in a small bowl, covered and set aside in the refrigerator until needed for serving.
- For the Garnish, return small saucepan of hot oil to a medium heat. Heat until oil reaches 160C.
- Meanwhile, trim and wash Golden Kelp and pat dry with paper towel. Add to the hot oil and fry until crispy, about 30 seconds. Remove from oil and place on paper towel to drain. Sprinkle fried kelp with sea salt . Place vinegar powder in a small strainer and tap gently over fried kelp. Set kelp aside, in an airtight container, on the bench until needed for service.
- For the remaining seaweed, trim and refresh in a bowl of iced water. Place in a small glass bowl, covered with damp paper towel and set aside in the refrigerator until needed for serving.
- Rinse and trim “beach” scene foraged ingredients and set aside in a large bowl until needed for service.