Ocean Made Seafood


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2nd: Re-open as per normal

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    Christmas Hours
    24th December: Pick up orders between 7am and 2pm
    25th/26th: Closed
    27th-31st: Re-open as per normal
    1st January: Closed
    2nd: Re-open

Ocean Made Chef

Seafood Canapés Recipes

Ocean Made Chef – October 2018

Scott Pickett, Estelle, Saint Crispin, Matilda

Serves 3

Scott Pickett is not only known for his award-winning restaurants but is highly regarded for his high-end catering and these recipes are a testament to that. Scott has been working with OceanMade for many years, meeting the team when he was executive chef at The Point in Albert Park.

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

About Chef

Scott Pickett is one of Melbourne’s most highly regarded chefs. In the early years of his career, he won the esteemed Salon Culinaire at the young age of 18 and went on to work at many internationally renowned restaurants; as sous chef to Philip Howard at The Square in London and with Donovan Cooke at Melbourne’s three-hatted restaurant Ondine.

His work as executive chef at The Point in Albert Park earned the restaurant Two Hats in The Age Good Food Guide and after that role, he opened his first solo venture at Estelle in Northcote.

Estelle achieved a Chef’s Hat in their first year of operation and in 2013, he launched a second venue in Collingwood, Saint Crispin. By 2015, Scott opened ESP – Estelle By Scott Pickett, next door to the original Estelle – and in 2016, Pickett’s Deli & Rotisserie in the Queen Victoria Market. He opened Matilda in South Yarra in 2018.

Why this recipe?

Scott Pickett is not only known for his award-winning restaurants but is highly regarded for his high-end catering and these recipes are a testament to that. Scott has been working with OceanMade for many years, meeting the team when he was executive chef at The Point in Albert Park.

“They’re a family run business, just like we are here,” says Scott, “and they work hard and consistently provide us with quality seafood, nothing is ever an issue for Ocean Made.”

https://www.estellebistro.com
http://www.saintcrispin.com.au
https://matilda159.com