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Lemon
Myrtle Silver Perch
From the kitchen of Aaron Bell, Barbella's
Restaurant
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This recipe features South
Burnett silver perch which are raised in aquaculture
ponds in the region (along with red claw crayfish). The South Burnett has
a wide
variety of freshwater fish in Lake Boondooma and Lake Barambah, and both
are
popular inland waterway destinations for fishermen and watersports
enthusiasts
alike. This abundance of fish has helped develop a seafood culture in the
region
over the last decade - which is often a surprise for visitors!
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Method:
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Marinate the vine leaves
in olive oil, vinegar and salt at least one day before cooking, or until
soft and pliable
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To prepare the
mousse: whip the
cream and eggs with ground lemon myrtle, native pepper and dissolved gelatine
and allow to set to a stiff mousse.
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For the
chutney: finely
chop the onion and place in a saucepan with 150gm of butter. Add the wild
lime and sugar. Place on a low heat and simmer to reduce to syrup. Allow
to cool and add the chopped fresh coriander.
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For the stuffed vine
leaves: place
the couscous in a pan with chicken stock, white wine and seasoning on a high
heat with a lid until all liquid has been absorbed. Mix through diced olives
and bunya nuts. Wrap the couscos mixture with the vine leaves to form
parcels.
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For the Purri Purri
sauce: combine
cayenne pepper, native pepper, chilli flakes, finely chopped chilli, basil,
oregano, garlic, cummin and paprika
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Fillet the perch and skewer
on lemon myrtle. Then rub the Purri Purri sauce onto the skewered fillets.
Place the fillets with 2 tablespoons of olive oil into a frying pan. Fry
on medium heat for approximately 3.5 minutes each side, taking care not to
burn the spice.
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For a garnish, try fried
leeks or a julienne mix
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Serve with a fruity medium
dry unwooded white wine (recommended wine: Crane Wines' 2000 Verdelho)
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Above: Lemon Myrtle
Silver Perch
by Aaron Bell,
Barbella's Restaurant,
Kingaroy
Recommended wine:
Crane Wines
2000 Verdelho
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