Fish Wing, Calamari Salad and Sea Parsley Dressing
Serves 2
For 16 years, Sarah Glover has made a career as a chef and pastry chef in Tasmania, Sydney and New York, but these days you will rarely find her in a kitchen. Instead, the great outdoors is where she now plies her trade.
Equipment
Tripod
Medium cast-iron frying pan
S butchers hook
Ingedients
4 fish wings
2 calamari tubes, cleaned
grapeseed oil
1/2 cup good-quality olive oil
1/3 cup verjuice
1 clove garlic, finely diced
1/2 bunch of sea parsley
1/2 bunch of coriander
bunch of beetroot leaves
1/2 bunch of sea parsley
1/2 bunch of coriander
1 apple, cut into thin matchsticks and tossed in lemon juice
lemon wedges
Method
Light your fire and let it burn down until you obtain a medium heat. Hang the fish wings from your tripod using an S-hook over the fire – they should be about 30 cm away from the coals. Leave them to cook and smoke away for 30–45 minutes while you prepare the salad.
Cut each calamari tube open to form a flat sheet. Place your frying pan in the fire and let it get smoking hot. Rub a little grapeseed oil over the calamari and place in the frying pan to blister up and cook for about 3 minutes on each side. (I put a rock on my calamari to stop it curling up in the hot pan.) Remove from the heat and allow to cool, then thinly slice or shave the calamari. Set aside.
Combine the olive oil, verjuice, garlic, sea parsley and coriander in a bowl-shaped rock or mortar and pound with a pestle for 2 minutes to form a dressing.
Arrange the beetroot leaves, sea parsley, coriander and apple in a bowl. Add the shaved calamari and half the dressing and toss gently to combine
Set the cooked fish wings on a rock and pour over the remaining dressing. Serve with lemon wedges and the fried fennel flowers and salad rose potato chips.
All ingredients available at the Carriageworks Farmers Market every Saturday.