Cut the flesh of the flathead, garfish and trumpeter fillets into 5 mm (¼ inch) thick sashimi-style slices. Cut off the octopus suckers with a sharp knife and reserve the tentacles for another use. Remove the squid tentacles and leave them whole. Split the squid body in half, clean it and remove the skin. Open out flat. Slice the squid body horizontally into 2 mm (1/16 inch) thick sheets. Then cut it into 1 cm (⅜ inch) wide ribbons. Slice the scallops horizontally into 2 mm (1/16 inch) thick discs. Shuck the Angasi oysters and remove the frill from each. Reserve the frill in the natural oyster juices in an airtight container. Reserve the rest of the oyster meat for another use, such as the oyster cream recipe used for plating this dish. Refrigerate all the prepared seafood until required.
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