Name: Butter-Poached Murray Cod with Shaved Pearl Oyster, Cucumber and Vongole Juices
Yield: Serves 8
Cuisine: Australia
Ingredients: 20 ml (½ fl oz) Grapeseed Oil; 500 g (1 lb 2 oz) Chicken Wings, Chopped; 300 g (10½ oz) Vongole, Shells Well Scrubbed; 32 Miniature White Cucumbers; 1 litre (35 fl oz/4 cups) Clarified Butter; 32 Garlic Chive Flower Buds; 32 Sprigs Elderflower Buds; 50 g (1¾ oz) Packet Black Moss; Oyster Custard; 1 Small Garlic Clove, Finely Chopped; 1 Small Knob Young Ginger, Finely Chopped; 200 ml (7 fl oz) Dry Sake; 1 White Celery Stalk (Inner Stalk), Finely Chopped; ½ Bunch Green Spring Onions (Scallions), White Part Only, Finely Chopped; 16 Pieces Pearl Oyster Meat, Thawed; 20 g (¾ oz) Japanese Glutinous Rice; 2 × 800 g (1 lb 12 oz) Whole Murray Cods; White Soy Sauce, to Taste

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

Murray cod is a native Australian freshwater fish and, in my opinion, the king of freshwater fish. It has firm, sweet white flesh and a delicate flavour. Here I use a butter-poaching method to cook the fish gently — it imparts a little of the butter flavour without the fish actually absorbing too much butter. The butter is just a gentle cooking medium and because of its density it doesn’t dilute the fish’s natural flavour. I serve the Murray cod with an oyster-infused custard, pearl meat an