Largemouth Nannygai With Smoked Almond, Carrot Reduction, Pickled Raisin & Carrot Salad

Recipe courtesy of Richard Ousby

Smoked Almond Puree

100 Gm Smoked almond (sliced)
300 ml Full cream Milk
100 ml Veg stock
50 ml Extra Virgin olive oil
• Place smoked almond, milk and stock in small pot and Boil the until tender.
• While still hot Blitz with the oil.
• Pass the mix through a fine season with salt and store in the fridge till required.

Carrot Noisette

300 ml Carrot juice
150 g Unsalted butter
10 ml Ver jus
1 g Xantana
• Reduce the carrot juice to 50 ml over a gentle simmering. Then allow to cool
• Please butter in a medium pot over medium heat when it starts to brown and smell toasted and roasty shock it but adding the the carrot reduction.
• Blitz using a hand blender for 3 minutes adding the verjus and xantana to thicken. Season and store in the fridge. 

Carrot salad

1 Sliced Dutch carrot
1 Sliced Baby purple carrot
1 Sliced Baby white carrot
1 hand full Parsley leave
1 tablespoon Pickled raisins
1 tablespoon Waterside dressing
• Place all sliced carrot, parsley leave and pickled raisins in a mixing bowl, dress with waterside dressing.

Waterside dressing 

50g Dijon Mustard
10g Salt
5g White Pepper (Crushed)
60ml White Wine Vinegar
380ml Olive Oil

• Put dijon mustard , salt white pepper and white wine vinegar into mixing bowl whisk till combined
• whisk the olive oil into the mustard mix make sure to drizzle the oil in very slowly your trying to emulsify into a dressing consistency of pouring cream.
• Store in air tight jar in the fridge till required 

Pickled raisins

100g Golden raisins
200ml verjus
30g Brown Sugar
1 tsp chilli flakes
1 tbls Mustard seeds toasted
1sprigs Rosemary
1 sprigs Thyme

• Combine everything into a pot, except for the raisins. Bring to the boil
• Strain, pour liquid over raisons, bring to the boil
• When packing down raisins, make sure liquid is covering them

Finishing dish:

6 portions largemouth nannygai

• In a head based pan on high heat pan fry the Nannygai skin side down till the skin goes crispy
• Turn the fish and continue to cook the fish should be firm but not fall apart take off the heat
• Rest and fish some ware warm for a couple minutes until the fish has rested through but still warm.
• Place the warm almond puree in the bowl
• Add in the fish then pour in the carrot butter sauce
• Place the salad on top of the fish and serve