Raw Smoked Blackmore Wagyu, Fresh Dory Roe, Horseradish Juice Soured Cream, Milk Skin

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Sometimes a dish’s simplicity can belie its complexity. To start with, this dish utilises David Blackmore’s incredible 100 per cent pure Wagyu beef. The tenderness and complexity of flavour from the beef is a great starting point. The beef is cold smoked with a combination of hickory and maple wood chips. The gentle, mysterious flavour of the smoke permeates the beef. The umami richness of the 10-year-aged Korean soy sauce that dresses the beef adds another layer of savoury complexity. The addition of fresh salted dory roe enhanced with lemon zest gives a textural, salty and aromatic counterpoint to the beef. These textures are married together with the heat and lusciousness of the horseradish juice soured cream. The ethereal nature of the dried milk skin adds one more element of texture and visual appeal.

To Finish

  • 80 ml ( fl oz) 10-year-aged traditional Korean soy sauce
  • 160 ml ( fl oz) extra virgin olive oil
  • 1 lemon, zest finely microplaned

Cut the beef into 1 cm (⅜ inch) cubes. Dress with aged soy sauce and 80 ml ( fl oz) of the olive oil. Add the remaining olive oil and the lemon zest to the fresh dory roe and gently mix through.

To Plate

Place 100 g ( oz) of the dressed beef in the centre of each plate. Spread out so that the beef is roughly in a single layer. Top with 4–5 teaspoons of the dory roe. Drizzle the dory roe and beef with the horseradish juice soured cream and top with finely broken up milk skin. Serve.

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