Chef's Recipes

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.

By Alex Kearns
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking plus pickling
Mulloway crudo with shaved fennel, pickled shallots and lemon
Mulloway crudo with shaved fennel, pickled shallots and lemon

Ingredients

  • 400 gm fillet of mulloway, skin and bones removed
  • 150 ml extra-virgin olive oil
  • Juice of 1 lemon
  • 2 tsp caster sugar
  • 1 baby fennel bulb, shaved on a mandolin
Pickled shallots
  • 3 golden shallots, thinly sliced on a mandolin
  • 2 tsp caster sugar
  • 2 tbsp red wine vinegar

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.

Notes

This recipe is from the October 2010 issue of .
Drink Suggestion: 2009 Laurenz V Singing Grüner Veltliner. Drink suggestion by Jake Smyth

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  • Author: Alex Kearns