BBQ Red Emperor

Recipe courtesy of Jake Nicolson

INGREDIENTS

200 grams salted butter
1 small head cauliflower (cut into florettes)
1 small tin pickled green peppercorns
20 cloves garlic (thinly sliced)
½ cup curry leaves (picked)
200 grams dessert limes
100 grams caster sugar
½ cup flat leaf parsley (Chopped)
Picked coriander leaves and crispy shallots to finish

METHOD

1. Spread the cauliflower florets onto a paper lined tray, cook in a preheated 200C oven for 8-10 minutes, until golden brown. Set aside to cool.
2. Gently warm the butter in a heavy based pot, stirring constantly for approx 8 minutes. Watch the butter as it turns from creamy white to a nut brown colour (don’t stop stirring the bottom of the pan or the solids will catch and burn). Immediately transfer the hot brown butter to a heat proof container to stop the cooking, the butter can become bitter if the solids become too dark.
3. To make the desert limes palatable, heat in a pan with the sugar, till just boiling, then spread on a tray and allow to cool . If unavailable, sprinkle the lime segments with the sugar and leave to macerate.
4. To assemble the warm vinaigrette, put the brown butter into a saucepan large enough to hold all the ingredients. Warm the sliced garlic in the butter over a gentle heat till fragrant, not too hot or the garlic will burn. Add the curry leaves and let them also become fragrant.
5. Add the drained peppercorns, dessert limes and cauliflower and warm. Taste and adjust seasoning. This can sit for half an hour in a warm spot till required
6. When ready to serve, grill the fish till just cooked, arrange on a serving platter. Add chopped parsley to the warm dressing and spoon over the fish.
7. To finish sprinkle with crispy shallots for some crunch, and coriander for fresh herbal kick.