Name: Bistro Livi’s whipped mullet roe with spelt bread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: Olive oil, for frying; Baby radishes, to serve; Spelt bread; 7 gm (1 sachet) dried yeast; 250 gm white baker’s flour; 135 gm wholemeal spelt flour; 2 tsp brown sugar; Whipped mullet roe; 70 gm day-old or fresh crustless sourdough bread; 45 gm bottarga, soaked in cold water in refrigerator overnight; 1 golden shallot, finely chopped; 2 tbsp lemon juice, or to taste; 350 ml grapeseed oil

“During autumn and winter, sea mullet run up the Tweed Coast and are caught at Kirra Beach,” says Bistro Livi‘s chef Ewen Crawford. “These fish have deliciously plump roe which becomes bottarga. We use the cured roe to make taramasalata, and serve it with the best vegetables from Boon Luck Farm: little radishes, turnips and daikon. The spelt bread is a wonderful accompaniment for the dip.”

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Ingredients

Olive oil, for frying

Baby radishes, to serve

Spelt bread

7 gm (1 sachet) dried yeast

250 gm white baker’s flour

135 gm wholemeal spelt flour

2 tsp brown sugar

Whipped mullet roe

70 gm day-old or fresh crustless sourdough bread

45 gm bottarga, soaked in cold water in refrigerator overnight

1 golden shallot, finely chopped

2 tbsp lemon juice, or to taste

350 ml grapeseed oil

Method

For spelt bread, stir yeast and 290ml warm water in a jug and stand until foamy (5 minutes). Combine flours, sugar and 1 tsp fine sea salt in an electric mixer fitted with a dough hook and mix on low speed to combine.

Add yeast mixture and mix on low speed until dough comes together. Scrape down sides of bowl and knead on medium speed until dough forms a smooth ball (10-15 minutes). Increase speed to high for 1 minute. Transfer dough to a lightly greased bowl, cover with a damp tea towel and refrigerate to prove (3 hours).

Remove dough from refrigerator. Divide into eight 85gm portions, then roll into balls. Transfer to a lightly greased deep-sided tray, about 5cm apart, spray with oil, then cover with a layer of baking paper and plastic wrap. Refrigerate until required.

Preheat oven to 100°C. Meanwhile, for whipped mullet roe, combine bread, bottarga, shallot, lemon juice, ¼ tsp fine sea salt, 125ml water in a high-speed blender and blend until smooth. With the motor running, gradually add oil in a thin, steady stream until emulsified. Transfer to an airtight container and refrigerate for 3 days.

To cook bread, drizzle a little olive oil in a large frying pan over medium high heat. Working with one portion of dough at a time, stretch out a little with lightly oiled hands, add to pan, use a spatula to flatten slightly, then fry until golden and puffed (3-4 minutes each side). Transfer to a tray lined with baking paper and place in oven to keep warm. Repeat with remaining dough.

Spoon whipped mullet roe into a shallow bowl and serve with baby radishes and warm spelt bread on the side for dipping.