Hiramasa Kingfish, Zucchini, Garden Peas, Lemon Gel, Oyster Beignet and Sea Foam - Chef Recipe Pete Cutcliffe and Adam Tait

Ingredients

Garden pea puree:

25g salted butter
50g peeled and sliced eschalot
250g garden peas
80mL crisp white wine
500mL pure cream
Oyster beignet:
8 big plump oysters
150mL beer, locally produced lager if available
120g plain flour
Pinch of salt

Sea foam:

200mL white wine
200mL lemon juice
200mL fish stock
200mL pure cream
25g sugar
Good pinch of salt

Lemon gel:

100mL lemon juice
100mL water
100g sugar
1g agar

4 x 200g pieces Hiramasa kingfish
50g butter
8 oyster beignets
Warmed pea puree
100g fresh garden peas
Pea shoots for garnish
4 baby zucchini, thinly shaved
Lemon gel
Sea foam

Method

Garden pea puree:

Sweat eschalots and peas off in butter, deglaze with white wine and reduce.

Add pure cream and gently reduce until peas are tender.

Season lightly. Blend in a processor or Thermomix, until silky smooth, or pass through a fine chinois.

Oyster beignets:

Whisk 100g of pain flour, salt and lager until smooth. Keep cold until ready to use.

Dust oysters in remaining flour, then gently place into batter, using a spoon to remove oysters and carefully place into a deep fryer at 185 C until golden.

Season lightly.

Sea foam:

Reduce white wine and lemon juice by half, add fish stock and reduce again by half.

Add cream and reduce by half, use sugar and salt to adjust balance and seasoning. Cool slightly.

Lemon gel:

Dissolve all ingredients and chill. Blend into a smooth gel once set.

Fish:

Preheat oven to 190 C.

In a medium-large cast iron pan, heat 50mL of good quality cooking oil and place lightly seasoned kingfish in, skin side down on a medium heat.

Allow the skin to naturally relax to the pan, rather than pressing (this will prevent the skin tearing away from the flesh and help to keep fish moist). Cook for 3 minutes.

Place the whole pan in the oven for another 3 minutes. Remove back to medium heat on the stove.

Add butter to pan and allow to melt and heat until foaming. Gently lift the fish fillets and flip.

The skin should be golden and crisp. Spoon the foaming butter over the skin, remove fish and set aside.

Blanch zucchini ribbons and garden peas, dress with a little olive oil and lemon.

Plate up all ingredients, get artistic and creative with components. Finish with sea foam by using stick blender to create bubbles, or foam to garnish the vegetables.

Recipe provided by Bills Fishhouse + Bar