Delicious Australia - (02February 2021

“THE NIGHT

OUT WILL

BECOME A BIT

MORE SPECIAL.

PEOPLE ARE

GENUINELY

EXCITED TO

BE OUT AND

S O C I A L LY

AC TI V E .”

• MAURICE TERZINI

FROM TOP:

Icebergs’

beachside dining

room; Maurice

Terzini at work.

ICEBERGS’ CORAL TROUT
TARTARE, LEMON AND PLUM
SERVES 4-6 AS A STARTER
“This dish by Icebergs head chef Alex
Pritchard is more of a guide than a recipe
you have to follow to the letter. The
amazing thing about this dish is it can be
a simple and easy crowd pleaser for a
summer afternoon at home, but it can be
transformed into an elegant tableside
experience in the dining room at Icebergs.
“We use a lot of native ingredients, such
as green ants, lemon myrtle, Geraldton
wax leaf and Davidson plum, in our tartare
at Icebergs. These, unfortunately, can be
rather hard to come by but if you can
source them, they make phenomenal
additions to this dish.
“Coral trout is available from any good
fishmonger, but you can substitute with
tuna or any other sashimi-quality fish
y o u l i k e .”

11 / 2 tbs yuzu kosho (Japanese chilli and
yuzu condiment – available from
Asian food shops)
150g good-quality aioli
500g skinless boneless coral trout
fillets, cut into 5mm pieces
2cm piece (10g) ginger, finely grated

(^1) / 4 cup (60ml) verjuice
(^1) / 4 cup (60ml) extra virgin olive oil
1 Davidson plum, seed removed, finely
chopped (substitute other good-
quality plums)
1 bunch chives, finely chopped
1 long green chilli, finely chopped
(^1) / 2 tsp finely chopped lemon thyme
Charred flatbreads, to serve
To make the dressing, place the yuzu
kosho and aioli in a bowl, season and stir
to combine. Set aside.
Meanwhile place the trout in a large
bowl with the ginger, verjuice, oil, plum,
chives, chilli and thyme. Season to taste
and stir to combine. Serve with charred
flatbread and yuzu kosho aioli on
the side.
FOOD FOR THOUGHT.