Recipe: Kingfish tartare with avocado mousse & squid ink crackers by Simon Sandall

For the the squid ink tapioca crackers:
Place 2 litres (8 cups) water in a large saucepan over high heat and bring to a boil. Stirring continuously, gradually add the tapioca pearls. Return to a simmer. Cook, stirring occasionally, for 20 minutes or until all pearls are translucent (add a little more water if mixture becomes too starchy and thick). Drain. Rinse under cold running water to remove excess starch. Drain well.

Preheat the oven to 80°C fan forced. Line two baking trays with baking paper. Place the tapioca and squid ink in a bowl. Season with salt. Mix until well combined. Spoon onto the lined trays and use a palette knife to spread out until about 1-2 pearls thick. Bake for 2 hours. Flip the tapioca sheet over and remove the baking paper (this helps it dry out evenly). Bake for a further 2 hours or until very dry and crisp. Set aside to cool. Break into large pieces.

Fill a deep fryer, or one-third of a large saucepan, with oil. Heat the oil
to 190°C on a cook’s thermometer. In batches, add the tapioca pieces and cook for 2-3 seconds or until expanded and crisp. Use tongs to transfer the crackers to a plate lined with paper towel to drain. Sprinkle with salt.

For the herb oil:
Bring a saucepan of water to a boil over high heat. In batches, add the herb leaves and cook for 5-10 seconds or until just bright green. Use a slotted spoon to transfer herbs to the iced water. Set aside for 2-3 minutes or until icy cool. Drain the herbs and then squeeze out as much water as possible from the leaves. Place the leaves and half the oil in a blender. Blitz until a puree starts to form. Add the remaining oil and blitz on high until smooth.

For the vinegar sugar syrup:
Combine the vinegar and sugar in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil. Remove from the heat. Use straight away or keep in an airtight container or jar in the fridge for up to 1 month.

For the avocado mousse:
Place the gelatine leaf in a small bowl of water and set aside for 5 minutes to soften. Place the butter and shio kombu in a small saucepan over low heat. Stir until the butter is melted. Remove from the heat. Squeeze the gelatine to remove excess water, then stir into the butter mixture until dissolved. Pour into a fine mesh sieve set over a bowl. Strain, discarding the solids. Place the avocado, lemon juice, vinegar sugar syrup and wasabi in a blender. Blitz until smooth. Add to the butter mixture and stir until well combined. Fold in the whipped cream. Season with salt. Use straight away (this mousse will not keep well).

For the kingfish:
Combine the kingfish, cornichon, capers, red onion, lemon oil and lemon juice in a bowl. Season with salt and pepper.

Place a 10cm ring cutter on a serving plate. Spoon one-quarter of the kingfish mixture into the ring and use the back of a spoon to press and smooth the surface. Remove the ring. Repeat with the ring, remaining kingfish mixture and serving plates. Place a quenelle spoonful of the avocado mousse in the centre of each kingfish round. Use the back of a spoon to make an indent in the mousse. Fill the indents with herb oil. Surround mousse with garlic flowers, and shiso and nasturtium leaves. Sprinkle with the yuzu powder and serve with the squid ink crackers.

*Note: These ingredient quantities are exact excerpts from Boronia Kitchen The Cookbook that make larger volumes than needed for this recipe. We recommend reducing the ingredient measurements in these components by half or a quarter.

Boronia Kitchen The Cookbook is available to purchase at our Crows Nest store or Boronia Kitchen online store