Scott Pickett is not only known for his award-winning restaurants but is highly regarded for his high-end catering and these recipes are a testament to that. Scott has been working with OceanMade for many years, meeting the team when he was executive chef at The Point in Albert Park.
Here Scott sits down with us and uses ocean made seafood to create his seafood canapés
Method
Tuna with Davidson Plum
Slice the tuna into 2cmx2cmx4cm blocks
Reduce the chicken stock and Davidson plum juice by half.
Rapidly mix in the cold, cubed butter until a thick glaze is formed.
Season with red wine vinegar and salt.
Allow tuna to temper to room temperature
Brush with Davidson plum glaze.
Dress with pickled wild garlic, a wild garlic flower and some slices of fresh Davidson plum.
Salmon Pearl Tartlet
Salmon pearls resting on Bonito cream on tartlet pastry
Tart spice
Toast all spices and blend until powder.
Tart Dough**
Combine dry ingredients
Rough in diced butter
Incorporate in water
Kneed until smooth dough
Divide and place in fridge
Roll out very fine and line moulds
Blind bake in a pre heated oven at 180c 10-12 mins
Rest and then egg wash and seal for 1 more minute
**You can also buy a good shortcrust pastry.
Bonito Cream
Infuse the cream in a sous vide bag over night
Strain the bonito from the cream
Season the cream with salt , lime juice and a pinch of cayenne
Whip on speed 6 until it holds its on weight just past soft peaks.
Brined Salmon Pearls
Add salt to water and bring to boil
Rest for 1 hour
Strain and cool
Wash salmon roe 3 times
Pour brine over pearls for 10 mins
Drain and reserve
Rusty Wire Oyster, with Bone marrow crust
One dozen Oysters, Rusty Wire or ask your Ocean Made fishmonger what’s good on the day.
Bone Marrow Crust
Roughly chop Marrow and reserve in fridge.
Combine Bone marrow and rest of ingredients by hand
Season
Test
Roll out in between two sheets of paper and set in the freezer
Portion and Freeze
Slice in pieces to just cover the oyster and put under the grill for 3 minutes.
Serve
Ingredients
Tuna with Davidson Plum
For the glaze
300 ml chicken stock
150 ml Davidson plum juice
100 gm of cold, cubed butter
1 tuna loin (approx 500 gm)
Salmon Pearl Tartlet
Tart spice
20 gm coriander seed
20 gm black pepper
20 gm white pepper
20 gm juniper
Tart Dough**
350 gm plain flour
25 gm caster sugar
5 gm fine salt
1 pinch tart spice
280 gm butter (diced small cold)
85 ml cold water
Bonito Cream
20 gm bonito flakes
450 gm double cream
Brined Salmon Pearls
1 litre water
20 gm salt
200 gm Salmon roe
Bone Marrow Crust
180 gm chopped Marrow
100 gm butter
3 egg yolks
440 gm Panko crumbs toasted
20 gm chopped parsley
Zest of 2 lemons
White pepper
Salt
Pinch cayenne
Soak bone marrow in ice water overnight to purge
Rinse and dry marrow