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Potato Noodles, Charred Potato Skin Broth, Whiting and Pipis
- Steps
- Ingredients
Ingredients
Noodles and Crispy Potato Skins
Charred Potato Skin Broth
Pickled Pipis
Bay Oil
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Steps
- Heat a charcoal bbq or hibachi,
- Heat a deep fryer to 180°C.
- For the Noodles and Crispy Potato Skins, peel potatoes and divide the skins between 2 separate bowls. Add iced water to one bowl and soak for 5 minutes.
- Using a mandolin, slice the potato into 1mm sheets. Use a sharp knife to slice the potato sheets into 2mm thick noodles. Place in a bowl of iced water until ready to cook.
- When the potato skins have finished soaking, drain on a paper towel and dry well.
- Add to the deep fryer and fry 2-3 minutes until brown and crispy. Drain on paper towel and season with smoked salt. Set aside.
- For the Charred Potato Skin Broth, grill the remaining potato skins with the leek and pipis over a hibachi or charcoal bbq. Remove the pipis to a large stockpot when they release. Cook the leek and skins until charred but not burnt.
- Add the leek and skins to the stockpot with the stock, thyme, bay leaves and bonito. Simmer gently for 20-30 minutes or until well flavoured and slightly reduced. Strain into a bowl, then use a stick blender to combine the white soy, smoked salt, crème fraiche and pepper. Keep warm until ready to serve.
- For the Pickled Pipis, cook the pipis over a hibachi or charcoal bbq until opened. Pick meat from the shells and place in a bowl with remaining ingredients. Set aside in the fridge until ready to serve.
- For the Bay Oil, place all the ingredients in a Thermomix bowl. Cook for 10 minutes, 70°C, speed 4. Strain and set aside.
- To prepare the King George whiting, fillet the whiting, pin bone and portion into 8 pieces.
- Using a blow torch, singe the skin for 3-5 seconds per piece to stop it sticking to your bbq.
- Brush with a little neutral oil and season with salt, then cook, skin side down on hibachi or charcoal bbq for 1-2 minutes or until 80% cooked through. Remove from heat. The final part will cook through whilst the fish rests.
- To serve, divide the potato noodles and pipis between serving bowls. Top with 2 whiting fillets, crispy potato skins. Garnish with caviar and fennel fronds. Pour the potato skin broth around the bowl and then the bay oil to serve.
