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Poached Harmour with Black Lime Sauce, Achar, Zucchini Kefir Laban Salad and Flatbread
Recipe by Callum Hann
Try Callum Hann's Poached Harmour with Black Lime Sauce, Achar, Zucchini Kefir Laban Salad and Flatbread today!
- Steps
- Ingredients
Ingredients
Flatbread
Achar - Eggplant Pickle
Zucchini Kefir Laban Salad
Poached Harmour with Butter Sauce
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Steps
- For the Flatbread, place flour, water and salt in the bowl of a stand mixer fitted with a dough hook. Mix for 5 minutes or until a dough forms and is well kneaded. Cover the bowl in cling film and refrigerate for 30 minutes.
- For the Achar - Eggplant Pickle, heat olive oil in a frypan over high heat. Dice the eggplant into 1cm cubes and add to the pan. Cook for 3-5 minutes, stirring often, until a deep golden brown and eggplant has softened.
- Add the chillies and saffron, stir to toast for 30 seconds then add the plum juice, sugar, vinegar and salt. Simmer for a minute to reduce to a light syrup then remove from heat and allow to cool. Taste for seasoning.
- For the Zucchini Kefir Laban Salad, combine zucchini, salt, kefir laban and vinegar in a bowl. Set aside for at least 30 minutes to marinade.
- For the parsley oil, bring a saucepan of water to the boil and prepare an ice bath. Blanch the parsley in boiling water for 10 seconds then refresh in ice water. Squeeze out as much water as possible add to a bullet blender with the oil and blend for 3-4 minutes or until it feels hot to touch.
- Allow to sit for 20 minutes, then strain through muslin-lined sieve. Discard the solids.
- Taste the zucchini salad for seasoning. Transfer to a serving bowl and top with the pickled plums, pistachios and serve with the parsley oil in a jug.
- For the Poached Harmour with Butter Sauce, grind cumin seeds, turmeric, ginger, chilli, peppercorns and salt in a spice grinder until fine.
- Heat olive oil in a frypan over a high heat and add zucchini and ground spices. Cook for 1-2 minutes, stirring, or until fragrant and zucchini is lightly golden. Add the black limes, cardamom pods and water. Bring to the boil and simmer for 20 minutes to infuse flavours. Remove from heat.
- Add the harmour cutlets and allow to sit, off the heat, for 8-10 minutes or until internal temperature of fish reaches 48°C. Turn the fish over halfway through cooking if it’s not submerged in the liquid. If the temperature of the fish stops rising, place the saucepan back onto the heat to warm slightly.
- Meanwhile, spoon out 150ml of the poaching liquid into a small saucepan and place onto a high heat. Reduce until approximately 2-3 tablespoons of liquid remain. Add butter, a few cubes at a time, whisking the whole time, until incorporated and emulsified into a sauce. Whisk in the vinegar. Taste and adjust with more vinegar, salt or poaching liquid if needed.
- To cook the flatbread, divide the dough in quarters. Roll one piece at time, cover the remaining.
- Brush the rolling pin and dough generously with ghee. Roll the dough as thin as possible, then, roll up to make a thin log. Coil the log into a snail shape. Roll the dough back out to a 20-25cm flat circle.
- Heat 2-3 tablespoons of ghee in a frypan over medium-high heat. Cook the flat breads for 2-3 minutes on each side, or until a deep golden brown both sides. Set aside on tray lined with paper towel and season with a little extra flaky salt. Repeat with the remaining portions, adding more ghee to the pan if necessary.
- Serve fish with sauce poured over. Serve alongside archar, zucchini salad and flatbread.
