ICEBERGS’ CORAL TROUT TARTARE, LEMON AND PLUM
SERVES 4-6 AS A STARTER
“This dish by Icebergs head chef Alex Pritchard is more of a guide than a recipe you have to follow to the letter. The amazing thing about this dish is it can be a simple and easy crowd pleaser for a summer afternoon at home, but it can be transformed into an elegant tableside experience in the dining room at Icebergs.
“We use a lot of native ingredients, such as green ants, lemon myrtle, Geraldton wax leaf and Davidson plum, in our tartare at Icebergs. These, unfortunately, can be rather hard to come by but if you can source them, they make phenomenal additions to this dish.
“Coral trout is available from any good fishmonger, but you can substitute with tuna or any other sashimi-quality fish you like.”
11/2 tbs yuzu kosho (Japanese chilli and yuzu condiment – available from Asian food shops)
150g good-quality aioli
500g skinless boneless coral trout
fillets, cut into 5mm pieces
2cm piece (10g) ginger, finely grated 1/4 cup (60ml) verjuice
1/4 cup (60ml) extra virgin olive oil 1 Davidson plum, seed removed, finely chopped (substitute other goodquality plums)
1 bunch chives, finely chopped
1 long green chilli, finely chopped
1/2 tsp finely chopped lemon thyme Charred flatbreads, to serve
To make the dressing, place the yuzu kosho and aioli in a bowl, season and stir to combine. Set aside.
Meanwhile place the trout in a large bowl with the ginger, verjuice, oil, plum, chives, chilli and thyme. Season to taste and stir to combine. Serve with charred flatbread and yuzu kosho aioli on the side.
“THE NIGHT OUT WILL BECOME A BIT MORE SPECIAL. PEOPLE ARE GENUINELY EXCITED TO BE OUT AND SOCIALLY ACTIVE.” – MAURICE TERZINI