Murray cod tartare

Serves 4

• Ingredients

  • 320 g Murray cod, skin and bones removed

  • 50 g baby capers

  • 50 g cornichons

  • 4 nori sheets

  • 100 g baby spinach

  • 100 ml extra virgin olive oil

  • 150 g self‑raising flour

  • 250 ml beer

  • 1 bunch dill

  • 50 g Japanese umeboshi paste

  • 30 ml white condiment vinegar

  • 1 g flake salt

  • 1 g Japanese chilli powder

  • 2 L canola oil (for frying)

• Method

  Nori crackers

  1.     Heat the canola oil in a large pan to 180°C.

  2.     Whisk the beer and self‑raising flour together to create a smooth batter.

  3.     Carefully dip each nori sheet into the beer batter and fry in the hot oil.

  4.     When crisp, remove from the oil and drain on paper towel.

  5.     While still hot, sprinkle with the Japanese chilli powder and flake salt.

  6.     Allow to cool completely.

  Green oil

  (For best results, prepare 24 hours in advance to allow the colour to develop.)

  1.     Blend the olive oil and baby spinach together until completely smooth.

  2.     Strain through a fine sieve (or muslin) and refrigerate until needed.

  Tartare mix

  1.     Dice the Murray cod into 1 cm cubes.

  2.     Slice the cornichons into thin rounds.

  3.     In a bowl, mix together the Murray cod, white condiment vinegar, umeboshi paste, sliced cornichons, capers and a pinch of salt. Taste and adjust seasoning as needed.

  4.     Arrange the tartare in a chilled serving bowl or on a plate. Top with picked dill fronds, a little extra flake salt, and a few extra cornichons and capers if desired.

  5.     Drizzle the green oil around the tartare.

  6.     Serve with the nori cracker on the side (or perched on top) and eat immediately.