COBIA CRUDO WITH AGRODOLCE PEPPERS, ALMONDS AND PROSCIUTTO

Recipe by Executive Chef, Cameron Matthews – Eremo Restaurant, Spicers Guesthouse, Hunter Valley, NSW

Serves 4

Cobia fish
400g sashimi-grade skinless cobia fillet, pin-boned, cut into 1cm pieces (optional – any sashimi-grade white fish can be substituted)
3 finger limes, halved, caviar reserved
1tbs extra virgin olive oil
½ tsp salt flakes

Toss cobia, finger lime caviar, oil and the salt flakes in a bowl. Cover and chill until required.

Roasted chillies
3 red banana chillies, halved, seeds removed
2 red habanero chillies, halved, seeds removed
2 thyme sprigs
2 garlic cloves, thinly sliced
½ tsp salt flakes
60ml white wine vinegar
80ml extra virgin olive oil

Preheat the oven to 180°C. Grease a baking tray and line with baking paper. Spread banana chillies and habaneros, cut side up, on the prepared tray. Scatter with thyme and garlic. Drizzle with 30ml vinegar and 40ml oil. Cover with foil and roast for 1 hour or until tender. Set aside until cool enough to handle. Wearing disposable gloves, use a filleting knife to carefully remove skin from chillies. It is ok if the flesh breaks. Try to reserve roasting juices in a bowl. Finely chop the chilli flesh mixture then add to the roasting juices. Stir through the salt flakes, the remaining 30ml vinegar and 40ml oil. Set aside to cool slightly.

Herb salad
½ cup holy basil, loosely packed
½ cup picked chervil fronds, loosely packed
¼ bunch chives, chopped
¼ cup flat-leaf parsley leaves
½ lime, juice only
1tbs extra virgin olive oil

Gently toss the basil, chervil, chives and parsley in a bowl with lime juice and oil.

To serve
½ cup toasted chopped almonds
8 slices prosciutto di Parma

Divide cobia mixture among serving plates. Drizzle with roasted chillies. Scatter with toasted almonds and place the herb salad. Drape prosciutto near herb salad and serve.

 

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