Kina Panna Cotta, Smoked Warehou, Kuku - Cuisine Magazine - From New Zealand to the World
The salty-briny-creaminess of kina is one of my favourite flavour profiles. In Aotearoa, kina is a pricey commodity commonly sold in pottles. These are usually
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Ingredients
- 950ml cream
- 500ml milk
- 4 star anise
- 30g gelatin leaves
- 400g kina
- 40ml fish sauce
- 40ml soy sauce
- salt
- 50g brown sugar
- 50g coarse sea salt
- 5g freshly ground black peppercorns
- 1kg warehou fillets, deboned, skin on
- 5 garlic cloves, smashed
- 1 onion, peeled and diced
- 150ml fish stock
- 150ml dry white wine
- 30 green-lipped mussels
- 300ml grapeseed oil
- 80g kawakawa leaves, blanched in boiling water and refreshed in iced water, then dried
- 40–50 pieces samphire, blanched
- 20–30 small bundles ice plant, blanched
- 5 teaspoons caviar or salmon roe
- freshly squeezed lemon juice
- kawakawa oil
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