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Mulloway crudo with shaved fennel, pickled shallots and lemon

Australian Gourmet Traveller recipe for mulloway crudo with shaved fennel, pickled shallots and lemon by Alex Kearns from Glebe Point Diner and Neutral Bay Bar & Dining.
Mulloway crudo with shaved fennel, pickled shallots and lemonWilliam Meppem
4
15M
10M
25M

Ingredients

Pickled shallots

Method

Main

1.For pickled shallots, combine shallot and sugar in a non-reactive bowl with a large pinch of sea salt flakes, then stand until liquid forms (1 hour). Add vinegar and stand for another 30 minutes.
2.Thinly slice fish fillet into even strips (3mm thick) and arrange on a plate.
3.Whisk oil, lemon juice and sugar until emulsified, season to taste, pour over fish. Scatter with pickled shallots and fennel, season to taste and serve.

This recipe is from the October 2010 issue of .

Drink Suggestion: 2009 Laurenz V Singing Grüner Veltliner. Drink suggestion by Jake Smyth

Notes

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