1 Murray cod (about 1.4kg),
cleaned
1 cup (loosely packed) dill,
plus extra finely chopped
to serve
90 gm (⅓ cup) cooking salt
Peeled rind and juice
of 1 lemon
6 spring onions, 4 coarsely
chopped, remaining white
parts only finely chopped
100 ml extra-virgin olive oil
Nasturtium leaves and
flowers (optional; see note),
to serve
6 corn cobs, silks and husks
removed
Extra-virgin olive oil or
melted butter, for drizzling
GOMASIO
1½ tsp sesame seeds
2½ tsp sea salt flakes1 Plunge corn into a large
saucepan of unsalted boiling
water and boil until tender
(10 minutes). Remove cobs and
1 Lower cod into a large
saucepan about 30cm in
diameter, so it sits upright,
curled comfortably around the
side. Add dill, salt, lemon rind
and coarsely chopped spring
onion, then enough water to
just cover. Weight with a plate
to keep fish submerged, then
bring to just below a simmer
(about 75°C) over medium heat.
Remove from heat and leave to
poach until cooled (2-3 hours).
Refrigerate, still submerged,
to chill (overnight).
2 Whisk lemon juice, olive oil
and 1 tbsp poaching liquid until
emulsified and season to taste.3 Carefully lift fish from pan and
onto a large platter (if skin sticks
to pot, release it with a spatula).
Score skin around fins, head
and tail, then carefully peel it
away (discard skin). Surround
fish with nasturtiums, spoon
some of the dressing over the
flesh, top with finely chopped
spring onion and dill, and serve
with remaining dressing.
NoteNasturtiums are available
from select greengrocers, or
a friendly neighbour.
Wine suggestionA chardonnay
with a little oak, such as the
2016 Bannockburn Chardonnay
from Geelong.➤place each into a freezer bag,
roll them up to seal and rest for
10 minutes (this helps the starch
cling to each kernel so it can
hold together when cut).
2 Meanwhile, for gomasio,
combine sesame seeds
and salt in a wide frying pan
over medium heat and roast,
shaking and tossing, until
deep golden (5-6 minutes).
Immediately grind to a fineCorn shards with sesame salt
SERVES 6 // PREP TIME 10 MINS // COOK 10 MINS (PLUS COOLING)
“I’m hooked on the Japanese sesame salt, gomasio,” says Moran. “I love using
it to season anything from a pot of boiled brown rice to an avocado. With the
sweetness of summer corn, it’s another hit. Once toasted, ground and cooled, it
can be stored in an airtight jar for several days, so don’t be shy with the quantities.”
powder with a mortar and
pestle (or use a suribachi).
3 With a sharp, flexible knife
carefully shave about 4-5 strips
of kernels lengthways off each
cob, aiming to keep kernels
together, but avoiding cutting
into the husk. Slide them onto
a serving plate and serve warm,
dusted with gomasio and
drizzled with extra-virgin olive
oil or warm melted butter.