Ocean Made Seafood

03 9486 0399

25-29 Robert Street,
Collingwood VIC 3066

Tue to Fri:  9am – 3.30pm
Sat: 8am – 2pm
Wholesale area is open 6 days a week

  • Tue to Fri:  9am – 3.30pm
    Sat: 8am – 2pm
    Wholesale area is open 6 days a week

Ocean Made Chef – December 2018

Sea Urchin Custard, Sugar Snap Peas, Garlic

Simon Tarlington , Highline

Serves 8

Simon Tarlington was a Young Chef of the Year Finalist in 2014 and previously worked at Quay in Sydney with Peter Gilmour.

Method

Sea Urchin Custard

  1. Combine all ingredients together in a bowl.
  2. Using a stick bender, blend all ingredients until smooth consistency (this will take about 3-5 minutes).
  3. Once blended strain the mixture through a fine sieve.
  4. Pour the mixture evenly between 8 ramekins (90mm ramekins).
  5. Wrap the ramekins individually and place in a baking pan.
  6. Fill the baking tray with warm water half way up the ramekins.
  7. Bake custard 100 degrees celsius for about 25min, or until custard only has a small wobble in the centre.
  8. Leave the custard to cool in fridge for a least 2 hours before serving.

Garlic Chips

  1. Heat deep fryer to 140C
  2. Using a mandolin slicer, slice the garlic paper thin into the milk.
  3. Transfer the milk and garlic into a pot, place on stove and bring to the boil.
  4. Once boiled, strain off milk through fine sieve and rinse off any excess milk under running water.
  5. Drain off excess water on paper towel.
  6. Deep fry garlic till crisp.
  7. Once crisp, transfer onto paper towel, to soak up excess oil and season with salt.

Sugar Snap Peas

  1. Pod peas, keeping all the shells.
  2. Blend the shells in a food processor then leave to hang in oil filter over a bucket for 4 hours.

About Chef

Simon Tarlington was a Young Chef of the Year Finalist in 2014 and previously worked at Quay in Sydney with Peter Gilmour. He has also worked with Clare Smyth at Restaurant Gordon Ramsay and Jason Atherton at Maze in London where he has been taught to respect the basics of cooking. Strong mentors such as these have helped him delve the correct methods and techniques needed to execute the dishes on the menu at Highline.

https://www.therailway.com.au
https://www.highlinerestaurant.com.au

Why this recipe?

Sea urchin custard is one of our signature dishes and I thought it would be good for summer, especially with the fresh peas,” says Simon. “Australian sea urchin can have a strong flavour so this is a user-friendly way of cooking it and trying it, if you haven’t before.”

He adds, “Ocean Made always get great produce for me, including this sea urchin. I’ve been using Ocean Made for many years, at previous jobs and since I took on this role four years ago. They’re very good, very reliable, anytime I need them they’re here and any problems they fix straight away.”