Poached Mulloway in Tomato and Fennel Broth with Oyster Momo’s. This elegant dish is a perfect crowd pleaser and impressive main for any dinner party.
120g plain flour
Pinch of salt
12 Sydney rock oysters
60g onion jam
Mix together the flour, salt and water, knead for at least 5 minutes till smooth.
Cover and leave to rest for an 1 hour.
On a well-floured bench roll out the dough to about 2mm thick. Use an 8cm round cutter to make 12 circles. In the middle of each circle place a teaspoon of onion jam and 1 oyster.
Bring the edges of the dough together to form a half moon shape by bringing one half edge to the other and pinching small folds in the dough to completely seal.
Alternately, you can create a ball shape by cupping the dough in one hand and using the opposite thumb and forefinger to pinch the edges together at the top.
Form small folds with the edges of the dough, working around in a circle, pinching till completely sealed.
Poach in simmering salted water for just 1 minute and refresh in ice water.
4 x 180g skinless mulloway fillet
4 Sydney rock oysters
320g fennel, diced (keep the leaves to garnish)
80ml vegetable stock
Salt and white pepper
1 small carrot
1 small leek, white only
½ brown onion
1 stick of celery
3 ripe tomatoes
4 egg whites
Salt and pepper
1tsp red wine vinegar
4 parsley stalks
Tomato and fennel broth
½ brown onion, sliced
1 small carrot, diced
1 stalk of celery, diced
80g fennel, diced
40g button mushroom, sliced
200g tomatoes, chopped
1 bay leaf
400ml crushed tomatoes
Sweat off the onion, carrot, celery, fennel and mushroom with a little oil.
When the vegetables start to caramelise, add the chopped tomatoes, tarragon and bay leaf and cook for another 5 minutes.
Add the water and crushed tomatoes, simmer gently for 1 hour.
Mince the clarification ingredients together to a slushy consistency. Set aside in the fridge.
Strain the broth through a sieve and transfer to a heavy based pot.
Bring to the simmer. Add the clarification mixture and stir vigorously for 30 seconds.
Be careful, if the mix settles on the bottom it will burn and your broth will become bitter. Reduce the heat to the minimum and leave to cook.
Do not touch the broth, the clarification will come together and start to rise to the surface. As it rises, it will bring with it any impurities leaving a clear, flavourful broth underneath.
The clarification will form a crust on top of the broth and small holes will appear to let the heat escape. Do not allow it to boil. Let cook very slowly for 30 minutes then turn the heat off.
While this cooks, start on your fennel puree.
Place all the puree ingredients in a pot and simmer till soft, approximately 15 minutes. Transfer to a food processor and puree till smooth.
Return to your broth. You need to remove the clear broth underneath, without breaking the crust. Do this by gently pushing the crust down with a ladle. The broth will flow through the small holes and fill your ladle. Spoon into a clean container. Continue this process until all the broth is removed.
Strain gently through a doubled muslin cloth to further clarify. Set aside.
Poach the mulloway in half of the broth till almost cooked, approximate 6 minutes.
To the pot, add 4 oysters in the half shell and poach for a further 2 minutes. Remove the fish and oysters from the broth. The cooking broth can be kept and used as a base for fish soup.
Gently reheat the unused broth in a clean pot. When simmering, add the momos for 2 minutes, to reheat.
To serve, spoon some of the fennel puree into a nage bowl and place the fish on top.
Place one oyster on top each portion of fish and some fennel puree into the shell. Place 3 momos in each bowl and pour the broth around. Garnish with some fennel sprigs and enjoy.