Sashimi of Local Crayfish, Grapefruit, Green Almonds, Crème Fraîche, Bergamot Marmalade, Elderflowers

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Local crayfish caught only an hour up the coast from Sydney has a beautiful blue–green shell and firm sweet flesh. We buy these crayfish live and keep them in our tank at the restaurant. They are humanely dispatched, by firstly plunging them into a bucket of iced water for an hour, then spiking and briefly blanching them. The flesh is in pristine sashimi condition when sliced and paired with citrus, elderflowers, crème fraîche and very young green almonds that are still in their soft jelly stage. This is a highly seasonal dish of mid-spring when the almonds and elderflowers first appear. There is something special about a dish that can only exist for a few weeks of the year.

To Finish

  • 100 ml ( fl oz) white soy sauce
  • 100 ml ( fl oz) grapeseed oil
  • 50 g ( oz) bergamot jam

Spread the crayfish meat out in a single layer on a tray lined with silicone paper. Mix the white soy sauce and grapeseed oil together well. Brush the mixture over the top of each slice.

Put the bergamot jam into a piping bag.

To Plate

  • 8 clusters of fresh elderflowers

Place half a tablespoon of the lemon crème fraîche in the centre of each serving plate and spread it out with the back of the spoon. Place 3 slices of the green mango pickle on top of the crème fraîche. Cover with 2 tablespoons of frozen grapefruit cells. Pipe 3–4 dots of bergamot jam on top. Lay an equal number of crayfish slices on each plate. Garnish with the green almonds and, at the last minute, destem the elderflowers and sprinkle them evenly over each plate. Serve.

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