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Rootello Bonato
Recipe by Laura Sharrad
Try Laura Sharrad's Rootello Bonato today!
- Steps
- Ingredients
Ingredients
Kangaroo Crudo
Bonito Mayonnaise
Fried Shallots
Pickled Shallots
Fried Capers
To Garnish
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Steps
- Prepare a hibachi.
- Freeze the kangaroo fillet for 30 minutes until half-frozen through.
- Place the half-frozen kangaroo fillet directly onto the hot hibachi coals, charring both sides, then remove and wipe the fillet to remove any residue from the coal. Set aside to rest for 15 minutes.
- Dice finely the kangaroo fillet and season with lemon juice, olive oil, salt and pepper.
- For the Bonito Mayonnaise, place the bonito fillet into a small saucepan with enough olive oil to completely submerge the bonito. Warm on a low heat to 60°C and then remove from the heat and allow to confit for 10-15 minutes, until the fish is just set in the middle. Strain and allow to cool in the fridge.
- In a Thermomix bowl or small blender, add the bonito flakes and blitz to a powder. Set aside.
- Whip the eggs yolk and mustard in a Thermomix with a butterfly for 30 seconds, on speed 4 until pale. Scrap the base to ensure all the egg is whisked.
- Continue whisking the mixture for 3 minutes, speed 4, whilst slowly drizzling in the oil until a thick mayonnaise is formed.
- Add the cooled bonito to the Thermomix bowl with the powdered bonito flakes, lemon juice and soy. Blitz until smooth and season with salt. Set aside in the fridge.
- For the Fried Shallots, slice the shallots on a mandolin to 2mm thickness. Place into a saucepan and cover with oil.
- Place on a low heat for 5 minutes until the shallots begin to bubble and eventually turn golden brown - ensuring to stir every minute or so to cook evenly. Remove from the oil and drain on paper towel and season. Reserve the oil.
- For the Pickled Shallots, slice the shallots on a mandolin to 2mm thickness. Place into a bowl.
- Place remaining ingredients in a saucepan and bring to a boil. Pour over the shallots and refrigerate until cool.
- For the Fried Capers, reheat the oil from the fried shallots and add the capers. Drain the baby capers and add to the oil. Cook on a low heat and fry until crisp and the bubbles stop appearing. Drain on paper towel.
- To serve, place ¼ cup of the bonito mayonnaise on each plate and spread to a form a 12cm circle. Top with a serving of the kangaroo crudo. Sprinkle with the pickled and fried shallots followed by the fried and fresh capers. Grate bottargo over the top.
