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Millefeuille of Smoked Bonito and Olive Truffles

Millefeuille of Smoked Bonito and Olive Truffles

Millefeuille of Smoked Bonito and Olive Truffles

Millefeuille of Smoked Bonito and Olive Truffles. Bonito can be magnificent when freshly caught and respectfully treated. The bonito in this recipe is cured and then smoked and it is paired with some very humble ingredients which sing in harmony when carefully prepared.

Serves 10

1 kilogram bonito

50 grams table salt,

50 grams caster sugar

zest of 1 Meyer lemon

300 grams kalamata olives

2 large desiree potatoes

Murray River pink salt,

a little extra virgin olive oil

Foie gras custard

80 grams unsalted butter

500 millilitres pouring cream

100 grams chicken livers

100 grams foie gras terrine

6 egg yolks,

1 teaspoon quatre épices

1 teaspoon fine salt

Sesame salt

50 grams sesame seeds

Murray River pink salt

1 Begin this recipe one day in advance. Pit 300 grams kalamata olives and spread them between two sheets of baking paper. Use a small heavy-based saucepan to bang and flatten the olives. Place the olives on dehydrator trays and dry in a food dehydrator at 60°C for 12 hours, or until dried and crisp. Store in an airtight container with silica gel beads until required.

2 Wash and peel 2 large desiree potatoes and slice on a meat slicer or mandolin 1 millimetre thick. Refrigerate overnight in plenty of cold water to remove any starch. Drain the potatoes and dry well.

3 To make the foie gras custard, melt 80 grams unsalted butter and 500 millilitres pouring cream together in a saucepan over a low heat until the butter starts to melt. Add 100 grams chicken livers and 100 grams foie gras terrine and allow to warm through. Blend with a wand blender and then strain through a chinoise.

4 Whisk together 6 egg yolks, 1 teaspoon quatre épices (see page 292) and 1 teaspoon fine salt in a large bowl until combined. Pour the cream mixture over the yolks and whisk together. Pour into a 1 litre heatproof dish and cover tightly with plastic wrap. Steam in a combi steam oven at 72ºC for 12 minutes. Allow to cool, then refrigerate until required.

5 To make the sesame salt, roast 50 grams sesame seeds in a heavy-based pan until lightly golden. Add 5 grams Murray River pink salt. Transfer to a spice grinder and blend until pulverised to a coarse powder.

6 Choose a spanking fresh 1 kilogram bonito preferably still in rigor. Gut and fillet the fish. Wipe dry with paper towels and then fillet. Divide the fillet in two pieces along the lateral line, removing the lateral pin bones. Use the upper quarter for this recipe. The belly can be used for another dish.

7 To make the curing mixture, mix 50 grams table salt and 50 grams caster sugar in a bowl. Hold a fine Microplane grater over the bowl and grate the zest of 1 Meyer lemon into the bowl – by grating the lemon over the bowl, the essential oils will be trapped. Rub the curing mixture evenly over both sides of the bonito, cover in plastic wrap and leave to cure for 1 hour.

8 Briefly rinse the fish and pat dry. Place the fish on a wire rack over a baking tray and place in a cold oven. Heat a heavy-based pan over a high heat and add 200 grams oak woodchips. When the smoking chips catch alight, wait until they are burning evenly then snuff out the flames by inverting a second pan over the first. Transfer the pan of woodchips to the oven, quickly close the door and smoke the fish for 10 minutes. Remove from the oven and allow to cool. Refrigerate until required.

8 Preheat the oven to 180°C. Invert a heavy baking tray and place a sheet of baking paper on top. Lay the soaked and drained potatoes evenly over the tray, season with Murray River pink salt and a little extra virgin olive oil. Lay another sheet of baking paper on top and another baking tray. Place in the oven with some heavy weights on top to stop the tray buckling.

9 Cook for about 40 minutes until the potatoes are transparent and golden, rotating the tray by 180 degrees after 20 minutes to ensure even cooking.Check from time to time during the cooking. Store in an airtight container with silica gel beads until required – the potato chips are served cold and crisp.

10 Before serving, slice the bonito thinly across the grain. Cut the dried olive flakes into fine julienne.

11 To serve, place a dab of foie gras custard in the middle of each flat serving plate and place a potato chip on top. Add 1 teaspoon custard on top and then a slice or two of bonito. Sprinkle the julienned olives over the bonito. Add another potato chip and repeat the process, finishing with a chip. Season liberally with the sesame salt.

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