Blog

Cured Port Phillip Bay Snapper, Pickled Rhubarb and Avocado

This recipe from the team at Port Phillip Estate offers delicate flavours that enhance the local fish, and with local avocadoes that ripen slower and have richer creamier texture it is even better!

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 

Garnish
thinly sliced red onion
micro greens
salt and pepper

METHOD
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.

TO SERVE
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.

MATCHED BEVERAGE
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
www.portphillipestate.com.au

 

 
0 Comments

Categories: Wine Food Farmgate, RecipesNumber of views: 1549

Tags:

x
TOP