BACK
Smashed avocado, poached eggs, chilli.
Ingredients
1/2 Large hass avocado, diced & smashed to order (size 12 avocado)
1g Chives, finely chopped
1g Coriander, picked (5 leaves)
5g Olive oil
1g Maldon sea salt
1g Black pepper, coarse ground
1x Sourdough, toasted
3g Radish (5 pieces thinly shaved and stored in ice) note: this needs to be done fresh each morning and stored in ice so they curl
1g Togarashi seasoning
2x Poached st ewe’s eggs
1g Mixed micro cress
MOP
- Mix the first set of ingredients together in a mixing bowl and ensure not to over smash the avocado
- Place the avocado mix on to the toasted sourdough and top with half of the togarashi seasoning
- Place the 5 pieces of radish on top of the avocado
- Place the poached eggs on top of the avocado and radish and season with maldon sea salt, black pepper and the some togarashi seasoning
- Finish the smashed avocado with a lemon wedge to the side and a few leaves of mixed cress
Poached eggs.
Ingredients
55x St ewe’s rich yolk eggs, whole in shell
MOP
- Place the eggs into a perforated gastro tray
- Drop the rational ovens temperature to 50c
- Once at 50c, set the rational to steam mode and set the temperature to 63c. Ensure you use the preheat function to achieve the correct temperature
- Place the trays of eggs in the rational and steam at 63c for 45 minutes
- Once timer is done, refresh the eggs in ice water until chilled through and refrigerate for service
Beetroot-cured salmon.
Ingredients
1kg Salmon fillet, skin on
120g Table salt
120g Sugar
400g Beetroot, cooked & peeled
1x Lemon, zested
20g Soy sauce, gluten free
MOP
- Combine the second set of ingredients into the robot coupe and blend till smooth
- Line a gastro tray with cling film and place ½ the cure mix on top of the cling film. Then place the salmon fillets on top of the cure mix and then place the rest of the cure mix on top of the salmon
- Cover the top of the salmon with cling film and fold the sides so the cure and salmon are wrapped tightly
- Place the salmon into the fridge with a weighted tray pressed on top
- Cure the salmon for 12 hours ensuring the salmon is flipped over after 6 hours
- After curing for 12 hours remove the salmon from the cure mix and refresh in ice water. Gently rinse and remove any excess cure and soak the salmon in the ice water for 3 minutes
- Once rinsed remove the salmon from the ice water and pat dry with a jay cloth
- Vac pac the salmon and refrigerate till needed. Note: The salmon must be vac packed in a separate vac pack to raw meat.
- For service slice the salmon into 0.5cm thick slices and brush with olive oil
Togarashi seasoning.
Ingredients
19g Togarashi spice
38g Flaked red chilli
6g Nori sheets, blended until small flakes
MOP
- Mix all ingredients together thoroughly and store in a sealed dry container at room temperature.
Waiters Notes
Smashed avocado on toast with poached eggs, togarashi chilli flakes and shaved radish
Allergies Eggs, Gluten, Sesame, Trace *Crustacean & Mollusc in togarashi