Sea Bass Melbourne Recipe
Ingredients
| One 1 kg (2 lb) sea bass or grey mullet | ||
| Gelatine | 25 Gram, powdered | |
| Butter | 50 Gram | |
| Shrimps | 225 Gram, cooked | |
| Lemon | 1 , sliced | |
| Cucumber | 1 , sliced | |
| Pepper red | 1/4 To taste, deseeded | |
| Water | 1 Liter (For the Stock:) | |
| Cider | 550 Milliliter (For the Stock:) | |
| Tomato juice | 150 Milliliter (For the Stock:) | |
| Honey | 15 Milliliter (For the Stock:) | |
| 1 large onion, cut in rings | ||
| Carrot | 1 , sliced (For the Stock:) | |
| Garlic | 1 Clove (5gm), crushed (For the Stock:) | |
| Celery stick | 1 , sliced (For the Stock:) | |
| Bouquet garni | ||
| Butter | 15 Milliliter (For the Sauce:) | |
| Flour | 30 Milliliter (For the Sauce:) | |
| Mustard | 5 Milliliter (For the Sauce:) | |
| Egg yolks | 4 (For the Sauce:) | |
| Oil | 300 Milliliter (For the Sauce:) | |
| Avocado | 1 , mashed (For the Sauce:) | |
| Onion | 1/2 Small, chopped (For the Sauce:) | |
| Coriander | 15 Milliliter, chopped (For the Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Place the ingredients for the stock in a large saucepan and boil for 10 minutes, stirring occasionally.
2 Tie up the fish to hold it in a figure 'S' shape and place it in a fish kettle.
Cover with the stock and simmer for 20-25 minutes.
Cool the fish in the stock.
Remove the fish and peel off its body skin.
Strain and reserve 550 ml (1 pint) (21/2| cups) of the stock.
Reheat half of this stock and dissolve the gelatine in it.
3 Brush the fish twice with a little of this aspic and pour the rest in to the centre of a large, shallow serving dish.
Place the fish on top and leave in a cool place until set.
4 Beat the butter until light and fluffy and place it in a piping (decorator's) bag fitted with a plain nozzle.
Pipe a rim of butter along the spine of the fish and decorate the head.
5 Peel the prawns (shrimps) and reserve 8 heads.
Flute the edges of the sliced lemon and halve each slice.
Do the same with the cucumber slices.
6 Place the prawn (shrimp) heads along the spine of the fish on top of the butter and arrange the prawns (shrimps) on the aspic along either side of the fish.
Decorate the side of the dish with lemon slices dotted with red pepper and the cucumber slices.
Chill.
7 Prepare the sauce.
Melt the butter in a pan and stir in the flour.
Cook for 1 minute and gradually stir in the remaining fish stock.
Allow to cool.
8 Place the mustard, egg yolks, salt and pepper in a bowl.
Add the oil in a thin trickle, whisking continually until the sauce is emulsified and thick.
Stir in the fish stock sauce, mashed avocado pulp, chopped onion, parsley and coriander.
Check the seasoning and serve the Melbourne sauce separately.
2 Tie up the fish to hold it in a figure 'S' shape and place it in a fish kettle.
Cover with the stock and simmer for 20-25 minutes.
Cool the fish in the stock.
Remove the fish and peel off its body skin.
Strain and reserve 550 ml (1 pint) (21/2| cups) of the stock.
Reheat half of this stock and dissolve the gelatine in it.
3 Brush the fish twice with a little of this aspic and pour the rest in to the centre of a large, shallow serving dish.
Place the fish on top and leave in a cool place until set.
4 Beat the butter until light and fluffy and place it in a piping (decorator's) bag fitted with a plain nozzle.
Pipe a rim of butter along the spine of the fish and decorate the head.
5 Peel the prawns (shrimps) and reserve 8 heads.
Flute the edges of the sliced lemon and halve each slice.
Do the same with the cucumber slices.
6 Place the prawn (shrimp) heads along the spine of the fish on top of the butter and arrange the prawns (shrimps) on the aspic along either side of the fish.
Decorate the side of the dish with lemon slices dotted with red pepper and the cucumber slices.
Chill.
7 Prepare the sauce.
Melt the butter in a pan and stir in the flour.
Cook for 1 minute and gradually stir in the remaining fish stock.
Allow to cool.
8 Place the mustard, egg yolks, salt and pepper in a bowl.
Add the oil in a thin trickle, whisking continually until the sauce is emulsified and thick.
Stir in the fish stock sauce, mashed avocado pulp, chopped onion, parsley and coriander.
Check the seasoning and serve the Melbourne sauce separately.
Chef
