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Smashed avocado, Flor sourdough, poached eggs, basil, chilli, sprouts.
Ingredients
1 Avocado diced and lightly smashed
1g Chives, finely chopped
4x Basil leaves
5g Olive oil
1g Maldon sea salt
1g Black pepper, coarse ground
1g Togarashi seasoning
1x Lemon wedge, juiced
1x Sourdough thick cut & toasted
1g Togarashi seasoning for the eggs
2x Poached St ewe’s eggs
1g Mixed sprouts
1g Alfalfa sprouts
MOP
- Toast the thick cut slice our sourdough on a low heat to ensure the bread is toasted all the way through. Do not toast on a high heat
- Mix the first set of ingredients together in a mixing bowl and ensure not to over smash the avocado. This must be done to order.
- Cut the sourdough in half and then place the avocado mix on to the toasted sourdough and top with the sprouts
- Depending on which eggs are order place the eggs on top of the avocado. If fried eggs are ordered place these on a side plate. Season the eggs with salt, black pepper and togarashi seasoning
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