Roast Leather Jackets

with Seaweed Butter, Wilted Beach Greens and Puffed Wild Rice - Cashew Furikake

Ingredients

2 x 300g whole skinned leather jackets

50 g seaweed butter

30 g Warrigal greens (or spinach/kale)

10 g Sea blite (or shredded snow peas)

10 g Turkey rhubarb (or parsley/mint/coriander)

30 g Samphire (or green peas)

5 g Puffed rice & cashew furikake

Method

Preheat the oven to 220°C.

In a large frying pan, heat a little vegetable oil and fry the fish for about 4 minutes on one side only. Flip the fish and top with the seaweed butter, samphire & warrigal and transfer to the oven for 5 minutes.

Remove from the oven and scatter the remaining sea blite & turkey rhubarb over the fish and allow the fish to rest in pan for 5 minutes.

Remove fish from pan and put on service plate, pour butter and beach greens over the fish, sprinkle with furikake and serve.

Eaweed Butter

250 g unsalted butter softened to room temp

20 g ground dry wakame

10 g sea salt 5 g pepper

Method

• Blitz all together in food processor.

• Roll into sausage shape log in cling wrap. Refrigerate for later use.

Puffed Wild Rice & Cashew Furikake

50 g wild rice

500 ml rice bran oil (or vegetable oil)

100 g roast unsalted cashews roughly chopped

6 sheets toasted nori

50 g toasted white sesame seeds

20 g toasted black sesame seeds

5 g sea salt

2 g pepper

Method

• Fry wild rice in a deep pot of rice bran oil (200⁰C) till puffed (1 minute).

• Strain and reserve puffed rice and pour onto paper lined tray to cool.

• Toast nori sheets over a naked flame on both sides until crisp.

• Cool nori then crunch up into small flakes.

• Combine all ingredients well in a bowl. Store in air tight container for later use.