The Four Dances: Soused Snook, Octopus with Aïoli, Raw Cuttle Fish with Black Noodles, Spiced Prawn Recipe-November 2024-www.zdask.com

　　This recipe sponsored by Black Swan Vineyards

Ingredients

See Preparation

SOUSED SNOOK

Step 1

2 medium size fillet of snook OR 10 oz (very fresh or sashimi quality)

Step 2

1 tablespoon sea-salt

Step 3

1 tablespoon sugar

Step 4

3 fluid oz rice vinegar (or cherry vinegar if available)

Step 5

1.5 fluid oz rice wine

Step 6

1.5 fluid oz mirin

Step 7

6 slices of avocado

Step 8

6 tablespoon wasabi mayonnaise

Method

Step 9

Clean and trim snook fillet removing any bones and if possible remove outer skin membrane from the skin.

Step 10

Lay the fillet skin side down and sprinkle salt and sugar mixture evenly on both fillets for 2 hours.

Step 11

Marinate cured snook fillet with Mirin, Rice Vinegar and Rice Wine for a further 1 hour or longer.

Step 12

Slice fillet at an angle diagonally and serve 3 slices per person.

Step 13

Serve on a bed of two quarter sliced avocado with a spoon of Wasabi Mayonnaise.

Wasabi Mayonnaise

Step 14

1 egg yolk

Step 15

1.5 fluid oz sugar syrup

Step 16

1 teaspoon green wasabi

Step 17

1 tablespoon rice vinegar

Step 18

3 fluid oz warm peanut oil

Method

Step 19

Whisk egg yolk in Wasabi Powder and Rice Vinegar together.

Step 20

Pour in warm peanut oil and whisk until it thickens.

Step 21

Add sugar syrup.

OCTOPUS WITH AIOLI

Step 22

4.5 lbs octopus Tentacles

Step 23

1.5 oz black olives

Step 24

4 cloves of garlic (crushed)

Step 25

6 fluid oz olive oil

Step 26

1/4 bay leaves

Step 27

1/2 red chillies

Step 28

1/2 lemon

Step 29

6 parsley stock

Method

Step 30

Peel skin off octopus but leave the suckers intact and dry in teatowel.

Step 31

Bring 6 fluid oz of Olive Oil to a boil and add in crushed olives and fry until it’s smoked.

Step 32

Gently gather the small ends of tentacles and gently lower the tentacles into the pot and seal the octopus very quickly and immediately bring the temperature down as low as possible.

Step 33

Add in garlic, bay leaves, lemon and chillies and cover the pot and simmer for 35-40 minutes.

Step 34

It should be as soft as lobster.

Aioli

Step 35

6 cloves of garlic

Step 36

1 large red chilli

Step 37

juice of 1/2 lemon

Step 38

pinch sea-salt

Step 39

3 fluid oz olive oil

Step 40

4 roots of coriander

Step 41

1 egg yolk

Method

Step 42

In a mortar and pestal, pound garlic, chilli, coriander roots into a fine smooth paste. (How good the paste is depends on the patience of pounding!)

Step 43

In a mixing bowl, put in egg yolk and garlic mixture and whisk it with a fork and slowly add olive oil, whisk to a mayonnaise consistency, then add salt and lemon juice to taste.

Composition

Step 44

Slice octopus into sucker intervals and arrange on the plate and spoon a little aioli on the top.

Step 45

6 oz sashimi quality cuttle-fish

Step 46

10.5 oz squid ink taglarinni pasta (cooked and chilled)

Step 47

6 tablespoon asian dressing

Method

Step 48

Clean Cuttle-fish thoroughly and wipe off any ink that has smeared on the Cuttle-fish with a damp cloth and chill for 30 minutes

Step 49

Slice Cuttle-fish on inside of the fish, at a very low angle, and shave the Cuttle-fish very thinly and gather together to form a white rose – keep covered in refrigerator.

Asian Style Dressing

Step 50

1/2 teaspoon sesame oil

Step 51

1/2 tablespoon oyster sauce

Step 52

1 tablespoon balsamic vinegar

Step 53

2 tablespoon sunflower seed oil

Step 54

1 tablespoon soya sauce

Step 55

1 tablespoon minim

Step 56

freshly grown pepper

Composition

Step 57

Toss chilled squid ink pasta with Asian Dressing

Step 58

Divide into small portions

Step 59

Place the Cuttle-fish on the top of the noodles

SPICED PRAWN SUSHI

Step 60

6 large king prawns, shelled and deveined

Step 61

1.5 fluid oz tamarind juice

Step 62

1.5 oz light palm sugar

Step 63

.7 oz coconut cream

Step 64

2 fluid oz peanut oil

Step 65

pinch of salt

Rempah Mixture

Step 66

.7 oz fresh gallingal, finely grated

Step 67

.4 oz fresh turmeric, finely grated

Step 68

6 whole candlenut, finely grated

Step 69

1 whole red chilli, pound to a paste

Step 70

6-10 shallots, finely chopped

Step 71

3 cloves, finely chopped

Step 72

.5 oz fresh ginger, finely grated

Step 73

.5 oz blachan (lightly roasted) in alfoil

Method

Step 74

Cut prawns into halves length-wise, sprinkle with salt and sugar and finely grated lime zest – set aside.

Step 75

Put all the rempah ingredients into a blender and blend to a smooth paste.

Step 76

In a wok, heat up peanut oil, add in the rempah mixture and coconut cream and stir-fry the mixture on lower than medium heat, very slowly stirring constantly until half the oil starts to separate from the solid.

Step 77

Add in prawns, tamarind juice and palm sugar and cook until the prawns are cooked.

Banana Leaf, Gluttinous Rice Sushi

Step 78

7 oz gluttinous rice, presoaked for 1 hour

Step 79

pinch of sea-salt

Step 80

2.7 fluid oz coconut cream

Step 81

1 large piece of fresh coconut leaf

Step 82

.75 fluid oz peanut oil

Method

Step 83

Steam gluttonous rice with .75 fluid oz of oil and salt for 15-20 minutes.

Step 84

Mix in coconut cream with the cooked rice until it’s nicely moist.

Step 85

Toast banana leaf with a hot iron or a frying pan. Trim off the hard stems and hard edges.

Step 86

Put cooked rice on the banana leaf and roll it into a sushi log, approx. 3-4 cm in diameter. Then wrap the whole rice sushi in foil and chargrill the sushi about 3-4 minutes to each side, cook for about 15 minutes.

Step 87

When unwrapped, the edges of the rice sushi should be slightly brown, toasted with astonishing fragrance of smoked banana leaf.

To serve

Step 88

Cut sushi into 4cm log and spoon spices on top of the sushi

THE FOUR DANCES COMPOSITION

Step 89

Arrange a small bite size portion of each item on the plate and serve. Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.