Pan fried bug tail, baby cos, macadamia, yuzu curd, finger lime, Kombu butter by Jacob Davey
Skills Needed: Advanced
2 baby cos lettuce
75g salted Kombu
275g butter diced
4g finger lime caviar
10ml lemon juice
4 egg yolks
50ml yuzu juice
50g macadamias roasted and chopped
10g macadamias roasted whole
50g tapioca flour
100g bug trim
Canola oil for frying
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.
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.
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.
Freeze Kombu and blitz as fine as possible in a food processor. Add 150g diced butter and blend until incorporated. Chill.
Bring 60ml of water to the boil, lower heat and slowly whisk in 80g Kombu butter, reduce sauce until the sauce is suitably thick.
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.
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.