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Mackerel With Ooray Plum Emulsion, Crispy Yams and Saltbush Damper, Pickled Onions, Warrigal Greens and Sunrise Lime
Recipe by Declan Cleary
Try Declan Cleary's Mackerel With Ooray Plum Emulsion, Crispy Yams and Saltbush Damper, Pickled Onions, Warrigal Greens and Sunrise Lime today!
- Steps
- Ingredients
Ingredients
Damper
Ooray Plum Emulsion
Mackerel
Saltbush Salt
Fried Yam Straws
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Steps
- Pre-heat the oven to 180°C.
- Heat oil in a deep fryer to 170°C
- For the Damper, combine flour, milk and butter in a large bowl. Gently mix with a fork and then pull together with your hands. Cover and rest for 20 minutes.
- For the Ooray Plum Emulsion, add plums and golden syrup to a medium saucepan with ½ cup of water on a medium heat. Simmer for 8-10 minutes. Whilst cooking, use a fork to squash the plums to extract as much juice as possible. When reduced to a light syrup, strain to retain the cooking liquid.
- Add the egg yolks and mustard with 50ml of the plum liquid to a bowl and whisk to combine. Add the oil, whilst whisking to combine the oil until a pouring consistency. Set aside in the fridge.
- Prepare the Mackerel, by butterflying and deboning. Dry with a paper towel and sprinkle the skin with salt.
- In a large skillet, heat the oil. Add a mackerel skin side down. Place a fish plate or a heavy frypan on top to prevent the skin from curling. Cook for approximately 5 minutes then flip over to cook for another 30-60 seconds. Remove from the pan and cook the other fish. Allow to rest. Squeeze with generous squeeze of sunrise limes while resting
- For the Saltbush Salt, place the saltbush on a baking tray and toast in the oven for 5 minutes until crisp. Transfer to a spice grinder and blitz until a powder. Pass through a sieve into a small bowl and add salt. Stir to combine. Set aside.
- For the Fried Yam Straws, julienne the yams and deep fry for 30-60 seconds, until crispy and a light golden brown. Transfer to a paper towel lined tray. Season with salt and set aside
- To cook the damper, divide the dough into four portions and using your hands on a lightly floured surface, press each piece out to a 9cm diameter disc.
- Place in the deep fryer and fry for 4 minutes, turning half-way through until golden brown. Transfer to a paper towel lined tray and scatter liberally with the saltbush.
- To serve, spread the Ooray plum emulsion on the base of each plate. Arrange the mackerel in the centre. Garnish with saltbush leaves then scatter the yam straws down the middle of the fish. Serve with the damper.
