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Flinders Mussels, Cuttlefish, Celeriac & Dashi Broth

by Andy Doughton of The Long Table, Red Hill

INGREDIENTS - SERVES 4

20 mussels - from Dromana or Flinders
200ml dry vermouth
6 sprigs thyme
1 cuttlefish large
250ml olive oil
2 bay leaves
12 celeriac slices 2mm thick
4 shallots slow cooked & pulled apart
70g sugar
200ml white balsamic
Pinch sea salt
600ml dashi stock
Skins & leaves of 2 celeriac
6 leaves of kale lightly fried until crispy
Chinese black vinegar

METHOD
Heat dashi to just simmer, remove from the heat and infuse with celeriac skins. Leave for 12 hours. Clean cuttlefish and submerge its body into olive oil with bay leaves in a small deep tray, cover and cook in a low oven, 120ºC until tender. Remove and rest in oil until cooled, then cut into 1cm thick strips and reserve in oil. Bring vermouth and thyme to a simmer in a large pan, then steam mussels, remove from shells and reserve. Heat white balsamic vinegar and sugar until combined, then cover celeriac slices and shallots and allow to pickle for a minimum of 1 hour.

TO SERVE
To compose the dish, gently warm the mussels and cuttlefish in some oil then remove, drain and place into a bowl, roll up slices of celeriac and add to the dish, carefully place shallot shells around the dish with crispy kale and lightly add some splashes of Chinese black vinegar. Strain and lightly heat dashi to about 75ºC and pour into the bowl at the very end to finish.

MATCHED BEVERAGE
2012 Elgee Park Riesling.

ABOUT LONG TABLE
The Long Table restaurant was first established in 2003 with a vision to offer a unique dining experience with constantly evolving food celebrating all four beautiful seasons of the Mornington Peninsula. With this goal in mind, owners Andrew & Samantha created an ambience which reflects their personalities and passion for wine, food and art.

159 Shoreham Road, Red Hill South
03 5989 2326 www.thelongtable.com.au

 
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