A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for the Wallis Lake Bonito the team of young chef Zack Furst; young waiter Morgan Golledge & young restaurateur Dave Parker put together for the dinner. Morgan recommends matching, ‘I would go an Italian white blend like Occhipinti Bianco. Something with texture but still great acidity and slight oxidative nuttiness. If you can get your hands on that it’s a winner otherwise Brash Higgins Zibbibo or anything premium with skin contact, depth and driving acid’.
Ingredients – serves 4
1 x whole bonito – you can ask your fish monger to gut & scale if you prefer
1 x cucumber
1 bunch tarragon
2 x garlic cloves
50mls olive oil
200ml sweet chardonnay vinegar
Flaked salt to taste
For the Bonito
* Wash and gut bonito
* Fillet bonito, then remove ribs and then slice down the spine separating the top fillet and belly.
* Finally carve out the pin bones wipe dry and sit in a stainless steel deep tray.
For the Finishing Salad
* With 50g shallots slice super fine and place in steel bowl.
* Then julienne the cucumber
* Fold through shallots and dress with a small amount of olive oil and salt
For the warm pickle
* Slice 50g of the shallots and the 2 garlic cloves thinly,
* Place in a medium size pot and cover with sweet Chardonnay vinegar and 100mls of water.
* Bring to a slow simmer, add tarragon, olive oil and allow to steep for 45 minutes.
* Season with salt and a small amount of sugar.
* Bring the warm pickle to a simmer then pour over bonito.
* Allow the bonito to steep for 20 minutes.
* Remove fillets onto paper towel.
* Finally place fillets neatly in the centre of desired dish
* Then cover fish in the fresh finishing salad
* Add some flaked salt and serve with lemon slices.