Capella Lodge, Lord Howe Island, New South Wales
Executive Chef Cooper Dickson
TORCHED MISO, LORD HOWE ISLAND KINGFISH
2 tbs miso paste
2 tbs olive oil
1 cup yogurt
Juice of half lemon
1 top loin of very fresh Kingfish
In a blender place the miso paste and the olive oil. Blend until it comes together.
Fold through the yogurt and lemon juice until combined.
Using a pastry brush, evenly paint the mixture onto the Kingfish fillet.
Season with salt.
Blow torch the fish evenly on all surface area until it is the same colour. Be careful to not hold the flame on any one part of the fish for too long as it will overcook.
Allow the fish to cool then slice very finely.
Season again before plating.
HOT MUSTARD AND YOGURT DRESSING
1 tbs hot mustard
1 cup yogurt
Juice of one lemon
In a blender, mix the mustard and the yogurt.
Pour into a bowl then fold in the lemon juice and salt.
50g olive oil
Place the coriander and oil into a Thermomix and cook to 85C.
Pour into a filter. Allow to strain in an ice bath.
MARINATED SEA LETTUCE
2 tbs soy sauce
2 tbs rice wine vinegar
1 tsp pickled ginger, finely chopped
1 tsp sugar syrup
2 cups sea lettuce, washed well
Mix all ingredients and allow to marinate overnight.
PICKLED SHALLOT RINGS
100g white sugar
200ml white wine vinegar
2 shallots, thinly sliced into rings
Excluding the shallots, bring all ingredients to the boil.
Pour over the shallots.
Using a spoon, drip the mustard dressing around the plate.
Repeat with the coriander oil.
Lay the fish slices over the top and season.
Place a piece of sea lettuce and a ring of shallot over each slice of the fish.
Garnish with marigold leaf and borage flowers.