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Sake washed John Dory, set goat’s milk, finger limes, purslane, dried bonito powder

Ross Lusted, owner and head chef of Sydney restaurant The Bridge Room, shares with us this Japanese-inspired recipe using John Dory fish.

Sake washed John Dory, set goat’s milk, finger limes, purslane, dried bonito powder

Ross Lusted, owner and head chef of Sydney restaurant The Bridge Room, shares with us this Japanese-inspired recipe using John Dory fish.

Serves 6 as an Entree  

For John Dory: 

3 filletsJohn Dory sashimi grade  

300ml Cooking sake

100grice 

Prepare the John Dory fillets by removing the skin and separating the 3 naturally formed fillets

Trip the fillets removing and silver skin or fin muscles.

In a bowl combine the sake and ice

Marinate the fish in the sake mixture allowing the fish to stand in the sake for approx. 10 min.

Remove the fish from the sake and place onto paper towel to drain.

Slice the fish into fine slices and lay evenly on 6 cold plates.

For set goat’s milk:

500mlfresh goat’s milk

5leaves gelatin 

50mlolive oil very fruity 

Season

Heat the goat’s milk until just warm enough to melt the gelatin approx. 50degC

Soak the gelatin leaves in very cold water and allow to soften.

Remove the leaves from the water and press out any excess water.

Melt the gelatin into the warmed milk and stir in the olive oil.

Pass through a fine sieve and set the jelly in a nonstick tray 30x30cm to approx. 3 mm in depth

Set the jelly in the fridge.

When the jelly is set it can be cut into discs approx. 4 cm in diameter and removed from the tray ready to serve.

For Dressing:

½  orange juiced

  • lemon juiced
  • finger lime flesh removed

60mlextra virgin olive oil

Cut the finger limes and remove the flesh pearls and discard the seeds. Combine with the juices  and whisk in the olive oil.do not adding seasoning as it will cook the finger lime pearls.

For Salad:

24Purslane leaves

24slices of breakfast radishes

24Purple basil leaves

24 Society garlic flowers  

Sea salt 

Whole dried bonito piece ( katsuobushi)

Place a disc of goat’s milk jelly on the sliced John Dory plates. Season the plate with sea salt and dress with the finger lime dressing. Place the leaves, radish and flowers on each plate. Grate the dried bonito finely over the whole plate. Serve immediately.

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