INGREDIENTS - SERVES 4
500g sashimi grade fresh snapper fillets (boned and thinly sliced)
For Pickled Rhubarb
1 bunch rhubarb (shaved length ways)
1 cup Mock Red Hill apple cider vinegar
1 cup water
1 cup castor sugar
½ tsp salt
2 tbs mustard seeds
½ tsp black peppercorns
½ tsp clove
2 star anise
For Avocado Purée
1 Mornington Peninsula avocado
1 lemon (zested and juiced)
1 tsp crème fraiche
For Ceviche Dressing
1 birds eye chilli (finely diced)
4 limes zested and juiced
Half bunch of chopped coriander
thinly sliced red onion
salt and pepper
The day before: boil together water, sugar, vinegar and spices. Pour over the rhubarb and leave at room temperature for at least 12 hours.
On the day: Drain the rhubarb. Purée the avocado, lemon and crème fraiche to a smooth texture. Mix all the ceviche dressing ingredients together.
Place the snapper on a plate. Pour the ceviche dressing over the sliced snapper just prior to serving. Top with rhubarb pieces. Add avocado puree alongside. Garnish with micro greens and sprinkle with freshly ground salt and pepper.
Kooyong Single Vineyard Faultline Chardonnay 2012.
ABOUT PORT PHILLIP ESTATE
The Dining Room at Port Phillip Estate is a refined space offering exceptional food and wine. The cuisine is infused with a strong European sensibility. The menu changes regularly with the best of the season. The relationship between food and wine is symbiotic, in both pursuits we strive to highlight terroir and seasonality.
263 Red Hill Road, Red Hill South
Tel: 03 5989 4444