Page 47 - foodservice news magazine Nov-Dec 2018

RECIPE
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Heat a large pot on the stove, add the coconut oil, onion, fennel, carrot, celery, garlic and allow to sweat. Add the pink salt, bay leaves, thyme and spices. Cook until the spices begin to toast. Deglaze with Worcestershire sauce and dry white wine. Add the Pernod and cook out. Do the same with the brandy before deglazing with Chartreuse. Add the saffron and fish stock, and bring to the boil. Turn down the heat and reduce the sauce by half. Add the cream and bring back to the boil then simmer for 10 minutes. Strain the sauce then whisk the butter through until the bisque becomes smooth and velvety.
KETO CRACKER CRUMB
1⁄3 cup almond flour
1⁄3 cup sunflower seeds 1⁄3 cup pumpkin seeds 1⁄3 cup flaxseed or chia seeds 1⁄3 cup sesame seeds
1 tbsp psyllium husk powder 1 tsp salt
1⁄4 cup melted coconut oil 1 cup boiling water
1 tbsp hazelnut oil
Preheat the oven at 160°C. Mix all dry ingredients in a bowl before adding the boiling water and coconut oil. Combine well with a wooden fork. Keep working the dough until it forms a ball and has a gel-like consistency. Place the dough on a baking tray lined with parchment paper. Add another paper on top and using a rolling pin flatten the dough evenly. Remove the upper paper and bake on the lower rack for 15 to 20 minutes, checking occasionally that the seeds don’t burn. Turn off the oven and leave the crackers to dry
in the oven. Once dried and cool, blitz into a course mix, add the hazelnut oil and reserve.
T O A S S E M B L E Begin by half-filling a large, deep, round, white vessel with fine sand. Cover with crushed dry ice and add a round, wooden board to the centre. Fill the outside gap with crushed pink salt. Then on the board, pipe the avocado jam in a spiral formation and top with the keto cracker crumb. Add the salmon sushi, pickled onions filled with smoked Ōra King salmon caviar, Red Hill truffle, finger lime and the mixed herbs and flowers.
Heat up the bisque and transfer to a small, sauce boat then add 5 millilitres of parsley oil. Place the salmon cannelloni in the centre of the dish. Heat the aromatic scent, then pour it around the pink salt, the dish will start to smoke and let out a scent of the sea. Pour the bisque over the cannelloni and enjoy.
Michael Demagistris is the executive chef of Red Hill's Polperro Winery Restaurant. With this dish he won the Best Ōra King Dish Australia 2018.