Poached Trumpeter, Potato Cream, Salted Mullet Roe, Fermented White Lentil Leaves


Preparation info

  • Difficulty


  • Serves /


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By Peter Gilmore

Published 2014

  • About

Trumpeter is a thick, fine white-fleshed fish caught off the east coast of Tasmania. I poach the fish in crème fraîche; the lactic acid in the crème fraîche helps to tenderise the fish and imparts a beautiful flavour. Warm salted mullet roe adds a briny sea intensity to the dish, contrasted with the sweet earthy potato cream. The fermentation of the urad dal (lentils) helps to create crispness and depth of flavour in the resulting textural leaves.

To Finish

  • 500 ml (17 fl oz) pure cream (35% fat)
  • 100 g ( oz) unsalted butter
  • 24 young bulbed spring onions, peeled and halved
  • 100 g ( oz) picked and washed golden orach (mountain spinach) leaves
  • 50 ml ( fl oz) melted unsalted butter, extra
  • sea salt

For the potato cream, measure 300 g (10½ oz) of the potato purée and heat in a small saucepan while gradually whisking in 400 ml (14 fl oz) of the cream. Taste and adjust seasoning. Allow this mixture to cool slightly. Fill an espuma gun (cream syphon) about half full with the potato, screw on the lid then add two gas charges. Shake the container well between charges. Leave the espuma gun in a warm spot in the kitchen until required.

Prepare a water circulator to 55°C (130°F). Add the bags of fish and cook for approximately 12 minutes, depending on the thickness of the fish fillets.

Reheat the remaining potato purée with the remaining 100 ml ( fl oz) cream. Check and adjust seasoning.

Melt 100 g ( oz) unsalted butter in a small saucepan, and add the drained salted mullet roe. Place the saucepan over gentle heat and mix well until just warm.

Blanch spring onions in boiling salted water for about 2 minutes until tender. In the last 10 seconds of cooking add the orach. Drain the orach and onions well. Brush with the extra melted butter and season to taste.

To Plate

  • 1 tablespoon gai lan (Chinese broccoli) flower petals
  • 1 tablespoon of yellow choy sum (Chinese flowering cabbage) petals
  • 1 tablespoon whole white edible linaria flowers

Place a tablespoon of the potato purée in the centre of each warmed serving bowl. Top the purée with a portion of the poached fish that has been lightly broken apart. Top the fish with a tablespoon of the warmed salted mullet roe. Top with spring onions and orach.

Top the dish with 2 tablespoons of the potato cream from the espuma gun. Sprinkle over the fermented white lentil leaves and garnish with the petals and flowers. Serve.

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