South Burnett Cuisine > Recipes > Lemon Myrtle Silver Perch
   
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Lemon Myrtle Silver Perch
     From the kitchen of Aaron Bell, Barbella's Restaurant

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!

 
Ingredients for
lemon myrtle mousse:
  • 4 eggs
  • 300ml cream
  • Ground lemon myrtle
  • Chives
  • Salt and cracked pepper
  • Natural gelatine

Ingredients for
Purri Purri Sauce:

  • Chilli flakes
  • A few fresh chillies
  • Cajun spice
  • Paprika
  • Cayenne Peppers
  • Seasoning
Ingredients for bunya nut
and olive couscous:
  • Vine leaves
  • 6 olives
  • 1/2 cup couscous
  • 6 bunya nuts
  • Chicken stock
  • White wine
  • Shallots
  • Seasoning

Ingredients for wild lime
chutney:

  • 1 wild lime
  • Fresh coriander
  • 1 medium onion
  • 150gm Butter
  • Sugar to taste

 
Method:
  • Marinate the vine leaves in olive oil, vinegar and salt at least one day before cooking, or until soft and pliable
  • 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.
  • 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.
  • 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.
  • For the Purri Purri sauce: combine cayenne pepper, native pepper, chilli flakes, finely chopped chilli, basil, oregano, garlic, cummin and paprika
  • 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.
  • For a garnish, try fried leeks or a julienne mix
  • Serve with a fruity medium dry unwooded white wine (recommended wine: Crane Wines' 2000 Verdelho)

Lemon Myrtle Silver Perch

Above: Lemon Myrtle
Silver Perch
by Aaron Bell,
Barbella's Restaurant,
Kingaroy

Recommended wine:
Crane Wines
2000 Verdelho

 

 
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