Recipe: Pan fried bug tail, baby cos, macadamia, yuzu curd, finger lime, Kombu butter by Jacob Davey

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Pan fried bug tail, baby cos, macadamia, yuzu curd, finger lime, Kombu butter by Jacob Davey

Serves: 4

Skills Needed: Advanced

 Ingredients

4 bugs

2 baby cos lettuce

75g salted Kombu

275g butter diced

4g finger lime caviar

10ml lemon juice

Salt

4 egg yolks

25g sugar

50ml yuzu juice

50g macadamias roasted and chopped

10g macadamias roasted whole

50g tapioca flour

100g bug trim

Canola oil for frying

 

Method

Yuzu Curd

Mix yuzu juice, sugar, egg yolks in a stainless bowl and begin to whisk over a pot of simmering water. Continue to whisk until the mixture has thickened and remove from the heat and whisk in 100g of the diced butter, season with salt and pass through a fine strainer.

Lettuce

Remove out leaves and discard. Chop the bottom third off the lettuce and discard. Separate the leaves and spit the leaves down the centre. Wash and dry the lettuce.

Bug cracker

Blend tapioca and bug trim with a pinch of salt in the food processer, pass through a fine tamis and place in sous vide bags, 70g for 300mmx210mm size bags. Place in a cryovac machine on the highest setting. Roll the mixture to fill the bag with a rolling pin to get a thin even sheet. Place the bags in a steam oven for 5 minutes at 90Oc. Once cooked chill in an ice bath. Remove from the bags, slice the sheet in half, then slice thin strips, place the strips in the dehydrator for 1 hour or until dry.

Kombu butter

Freeze Kombu and blitz as fine as possible in a food processor. Add 150g diced butter and blend until incorporated. Chill.

Kombu sauce

Bring 60ml of water to the boil, lower heat and slowly whisk in 80g Kombu butter, reduce sauce until the sauce is suitably thick.

To serve

Fry the bug cracker in vegetable oil at 180-200oc, drain on paper towel, allow 4-6 pieces per portion.Lightly season the bugs with salt, pan fry over medium heat for one minute on the top side, turn the bugs over, add 25g of butter and baste the bugs for 30 seconds. Drain on paper and rest. Saute the cos lettuce with a spoonful of the kombu butter until slightly wilted and add the chopped macadamia – place to the side ready for plating.

Plating up

Place a dollop of the Yuzu curd and swipe across the plate with a thin spatula. Gently place a few of the lettuce leaves & macadamia on top of the swiped curd. Place one bug tail on top of the lettuce and top with a spoonful of finger lime pearls. Drizzle a spoonful of the Kombu butter onto the plate at the end of the bug tail. Place 4-6 bug crackers over the bug tail and using a microplane or fine grater, grate a whole macadamia over the plate to finish.

 

 

 


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