Ocean Made Seafood

 

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  • Tue - Fri: 9am to 2pm
    Sat: 8am to 1pm
    Wholesale area is open 6 days a week

Ocean Made Chef – May

Sardines, broccoli, poached egg, parmesan custard, gremolata & grilled bread

Jake McWilliams, Pope Joan

Serves 2

I love the Port Lincoln sardines and they come in fresh and filleted from Ocean Made which is and good for a busy kitchen.

And sardines are a great sustainable species which is something that’s important to us here at Pope Joan and I think they’re under-rated. They’re very versatile and go with all kinds of flavours and cooking styles.

Method

Preparation

Sardines
Take 2.5 sardines (5 fillets), I like to marinate them for a day in a mixture of fennel seed, chilli, preserved lemon, chopped parsley and olive oil.

Parmesan custard
Heat the cream with the rind until it has reduced by half, remove the rind, add the parmesan and egg and stir, remove from the heat and place in fridge to cool/set.

Olive dressing
You can either blitz all ingredients in a food processor. Or, chop the olives, capers and garlic by hand and combine with the remaining ingredients.

Broccoli
Cut vertically into 6 wedges.
Place in boiling water to blanch for approx. 2-3 minutes or until tender.
Remove and place in to iced water to stop the cooking process.

 

Method

Turn the oven on to 180C.

To poach the egg, place boiling water with a dash of white vinegar in a pot and bring to a simmer.

Heat up two pans to high temperature: one for broccoli and one for sardines.

Cook the broccoli in the pan until coloured (not burnt) on one side and then flip to the other side, place in the oven for 4 minutes to heat through.

To cook the sardines, place them skin-side-down in the second pan (chef tip: lay your sardines out first on a sheet of baking paper and then place that on the pan, it saves the fillets from sticking to the pan. Cook for 3-4 minutes.

Take the pan off the heat and let sardines rest.

Toast the bread to your liking. I like to grill it but if you don’t have one of those, ya trusty old toaster will sort you out.

Poach your egg in the boiling water for 4 minutes for a lovely gooey middle

Place your custard on the bottom of your plate, add toast on top and place further custard on top of the bread. Place your poached egg in the middle of the toast, add the broccoli and scatter your sardines over the remainder of the bread/dish. Scatter garnish to your liking and drizzle the olive dressing to finish.

Enjoy!

About Chef

Jake McWilliams grew up in Hobart, Tasmania and after he finished his chef apprenticeship moved to London in 2006 and took a role at The Ivy being promoted to junior sous chef when The Ivy Club opened.

He travelled through Europe, cheffing on Super Yachts, working as a private chef in Switzerland and working in Canada at Nita Lake Lodge in Whistler.

On his return to Australia, he moved to Melbourne and joined Pope Joan four years ago. He was promoted to head chef 12 months ago.

http://popejoan.com.au/

Why this recipe?

I love the Port Lincoln sardines and they come in fresh and filleted from Ocean Made which is and good for a busy kitchen.

And sardines are a great sustainable species which is something that’s important to us here at Pope Joan and I think they’re under-rated. They’re very versatile and go with all kinds of flavours and cooking styles.

We love the sardines and other seafood we get from Ocean Made, the quality is always great and the service is spot-on. If there’s ever on issue with anything, they’re always here to help, nothing is ever too much trouble for them.

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