Greg Doyle, Grant King, Katrina Kanetani

Confit of Murray Cod with Radishes, Baby Beets and Smoked Prawn Butter

Name: Confit of Murray Cod with Radishes, Baby Beets and Smoked Prawn Butter
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 litre (35 fl oz/4 cups) olive oil; 100 g (3½ oz) clarified butter; 100 g (3½ oz) hickory woodchips, for smoking; 20 small prawns (shrimp); 20 small prawns (shrimp); 6 small bulb spring onions (scallions), cut in half lengthways; 6 small bulb spring onions (scallions), cut in half lengthways; 400 ml (14 fl oz) white chicken stock; sea salt and freshly ground black pepper, to taste; 4 × 175 g (6 oz) murray cod, turbot or skate fillets; 4 × 175 g (6 oz) murray cod, turbot or skate fillets; 4 × 175 g (6 oz) murray cod, turbot or skate fillets; 150 g (5½ oz) butter; a squeeze of lemon juice; 20 watercress leaves, picked over; sea salt and freshly ground black pepper, to taste; 6 small red radishes, trimmed and cut in half lengthways; 12 cooked baby beetroot (beets); 1 dessertspoon finely snipped chives

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

20 small prawns (shrimp)
100 g (3½ oz) hickory woodchips, for smoking

Oceania
Australia
Sydney
Main course
Gluten-free

Method

Begin making this dish the day before it is to be served. To smoke the prawns, lay the woodchips on a baking tray and place a fine wire rack on top. Place the prawns on the rack, put the rack in a barbecue, cover, and smoke over medium heat for 15 minutes. Remove from the heat and allow to cool. Peel the prawns, keeping the smoked heads and shells to make the butter. Refrigerat