Seafood Canapés Recipes

Method

Tuna with Davidson Plum

1. Slice the tuna into 2cmx2cmx4cm blocks
2. Reduce the chicken stock and Davidson plum juice by half.
3. Rapidly mix in the cold, cubed butter until a thick glaze is formed.
4. Season with red wine vinegar and salt.
5. Allow tuna to temper to room temperature
6. Brush with Davidson plum glaze.
7. Dress with pickled wild garlic, a wild garlic flower and some slices of fresh Davidson plum.

 
 
Salmon Pearl Tartlet
 
Salmon pearls resting on Bonito cream on tartlet pastry

Tart spice

1. Toast all spices and blend until powder.

Tart Dough**

1. Combine dry ingredients
2. Rough in diced butter
3. Incorporate in water
4. Kneed until smooth dough
5. Divide and place in fridge
6. Roll out very fine and line moulds
7. Blind bake in a pre heated oven at 180c 10-12 mins
8. Rest and then egg wash and seal for 1 more minute

**You can also buy a good shortcrust pastry.

Bonito Cream

1. Infuse the cream in a sous vide bag over night
2. Strain the bonito from the cream
3. Season the cream with salt , lime juice and a pinch of cayenne
4. Whip on speed 6 until it holds its on weight just past soft peaks.

Brined Salmon Pearls

1. Add salt to water and bring to boil
2. Rest for 1 hour
3. Strain and cool
4. Wash salmon roe 3 times
5. Pour brine over pearls for 10 mins
6. Drain and reserve

 
 
Rusty Wire Oyster, with Bone marrow crust
 
One dozen Oysters, Rusty Wire or ask your Ocean Made fishmonger what’s good on the day.

Bone Marrow Crust

1. Roughly chop Marrow and reserve in fridge.
2. Combine Bone marrow and rest of ingredients by hand
3. Season
4. Test
5. Roll out in between two sheets of paper and set in the freezer
6. Portion and Freeze
7. Slice in pieces to just cover the oyster and put under the grill for 3 minutes.
8. Serve