Sashimi flathead with green lipped abalone & aromatic herbs
Chef proprietor of restaurant Bennelong in the Sydney Opera House, Peter Gilmore shows you how to create a delicious dish of sashimi flathead so you can celebrate national Sushi day tomorrow June...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 x 700g rock flathead
- 8 large sea scallops
- 8 green radishes
- 8 baby white turnips
- 16 nasturtium leaves
- 32 cavolo nero tips
- 24 silver sorrel leaves
- 32 ice plant tips
- 24 agretti tips
- 100ml extra virgin olive oil
- Fine zest half lemon
- 200ml white soy
- 50ml grapeseed oil
- 1g dried wakame seaweed
- 10g spring onions
- 5g finely sliced ginger
- 1l still mineral water
- 50g sea salt
- 200g fresh silver dory roe sacs
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