Stillwater

Restaurant, Launceston

LIME GRILLED TREVALLA WITH GINGER WILTED ASIAN GREENS AND SAFFRON SABAYON

600g trevalla (in 150g fillet serves)
2tsp finely grated lime zest
1 cup plain flour seasoned with 1 tsp salt and 1 tsp pepper.

Take each portion of trevalla and coat with melted butter, then coat in plain flour seasoned with salt and pepper. Coat each portion with ½ tsp lime zest. Grill for 5-6 minutes until translucency is gone from fish.

Citrus salad

1 orange, 1 lime, 1 lemon, 1 ruby grapefruit
2 tsp fresh mint julienne
2 tsp fresh basil julienne
1 tsp finely diced coriander stalk
2 tsp diced red capsicum
Gently toss together with dressing (see below) to taste.
Citrus salad dressing
50ml coconut vinegar
25ml ginger juice
50g finely grated palm sugar
1 egg yolk

Whisk together until dissolved.

Ginger wilted Asian greens

2 bok choy sliced into 6 pieces each
120g fresh zucchini julienne
80g finely sliced brown onion
20g pickled ginger
Wilt together in a wok then add:
60ml sweet soy sauce
30ml medium dry sherry
20g butter

Toss until combined, butter melted and heated through.

Saffron/ lemongrass sabayon

1 pinch saffron threads
1tsp crushed ginger
1 crushed lemongrass stem
1tsp good quality tomato paste
1 cup water
1 tsp balsamic vinegar
2 Tbs castor sugar
4 egg yolks

Simmer all ingredients (except yolks) for 20 minutes to infuse the flavours. Cool and refrigerate then strain to remove solids. Put ½ cup of above reduction with 4 egg yolks and whisk over double boiler until light and fluffy, do not overcook or leave over heat once finished.

Place wilted Asian greens in centre of each of 4 plates, flood remainder of plate with sauce from greens.

Place Trevalla on wilted greens. Place salad on trevalla leaving dressing behind.

Top with sabayon and garnish with a shot glass of frozen granita on the side.

Serve immediately. Serves 4.