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.
For the potato cream, measure
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
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.
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
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