Barramundi carpaccio with cucumbers

Serves 5
Prep time 2 hours +12 hours chilling
Cook time 1 hour 45 minutes

cucumber sorbet
188ml water
42g trimoline (available from Modernist Pantry)
113g caster sugar
6g pectin
410ml cucumber juice
50g lemon juice

• In a Thermomix, bring water and trimoline to 50°C, then add sugar and pectin. Bring mixture to 100°C.
• Add cucumber and lemon juices, then blend for 1 minute at full speed.
• Strain and freeze in a Pacojet container.

chive gel
200g fresh chives
25g Ultra-Tex 4

• Cook chives in rapidly boiling water for 5 minutes, then refresh in ice water.
• Blend chives with enough blanching liquid to cover the leaves, until smooth.
• Bind mixture with Ultra-Tex 4, then strain into a piping bag.

salt-baked beetroot
500g rock salt
250g egg whites
1kg all-purpose flour
1 beetroot

• Blend salt to finer pieces.
• Using a KitchenAid, mix salt, egg whites and flour to form a dough.
• Cover beetroot with dough and bake at 180°C for 1 hour 30 minutes.
• Crack hardened dough and peel off beetroot skin, then portion beetroot to your desired shape and size.

barramundi carpaccio
10g sea salt
10g fine salt
10g caster sugar
zest of 1 orange, 1 lime and 1 lemon
350g barramundi chunks, skin removed and diced to 3cm cubes (available from Kühlbarra)
10g carbon bamboo powder (available from Phoon Huat)
10g activa (meat glue, available from Modernist Pantry)

• Mix sea salt, fine salt, sugar and zest. Marinate barramundi with mixture, then leave in the chiller for 12 hours.
• Rinse off salt mixture from barramundi.
• Mix carbon bamboo powder, activa and barramundi, then roll into a roulade with cling wrap and freeze.
• Slice barramundi to your desired size and shape.

SHARE