JOIE DE VIVRE
Joined by friend and Moët & Chandon chef de cave Benoit Gouez, Erica Gregan opens up the Sydney harbourside home she shares with ex-Wallaby husband George to throw a Champagnefuelled party to celebrate the Australian launch of the brand’s new premium cuve
20 scallops, on the half shell,
roe removed 100g unsalted butter, chopped,
plus extra 20g, chopped 1 bunch sage, leaves picked 2 tbs baby capers, rinsed, drained,
patted dry 1 cup (250ml) Champagne or sparkling
white wine 1 egg yolk 2 tbs olive oil
Remove the scallops from their shells. Wash shells and pat dry with paper towel. Set aside.
Place butter, sage leaves and capers in a saucepan over medium-high heat and cook, stirring occasionally, for 6 minutes or until capers and sage are crispy. Using a slotted spoon, remove capers and sage, and set aside on paper towel to drain. Return butter to heat and add Champagne. Swirl to combine, then cook, swirling the pan occasionally, for 6 minutes or until reduced by half.
Place egg yolk in a bowl and gradually whisk in butter mixture until well combined. Return butter mixture to pan and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Transfer to a bowl and set aside.
To cook the scallops, heat oil in a frypan over high heat. In 2 batches, add scallops and cook for 2-3 minutes, turning
“I THINK MOST OF THE TIME IT’S MUCH MORE THAN THE WINE AND FOOD YOU HAVE. IT’S THE PLACE, THE PEOPLE YOU ARE WITH – ALL THAT TOGETHER GIVES YOU THE PERFECT MATCH.” –BENOIT
and twist petals together to enclose.
To make the batter, combine flour, porcini powder and 1/ 2 tsp salt flakes in a bowl. Add olive oil and Champagne, and whisk to a smooth batter. Place eggwhite and extra flour in separate bowls.
Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Dip flowers, 1 at a time, in eggwhite, then extra flour, then batter. Drain excess batter, then deep-fry each flower, turning halfway, for 2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining flowers and batter.
Carefully deep-fry thyme sprigs (stand back as they can spit) for 20 seconds or until crisp. Remove using a slotted spoon and drain on paper towel.
Transfer flowers to a serving platter, scatter with salt and fried thyme, and serve immediately with lemon wedges. HAZELNUT & THYME CRUMBED OCEAN TROUT SERVES 8 1kg whole skinless ocean trout fillet,
pin-boned 11/ 2 tbs Dijon mustard 1 bunch thyme, leaves picked
1/ 2 cup chervil leaves, plus extra to serve 1 cup (100g) hazelnut meal Juice of 1 lemon, plus extra lemon
wedges to serve 2 tbs olive oil Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
Place trout on prepared tray and brush with mustard.
Place thyme, chervil and hazelnut meal in a small food processor and whiz until it resembles fine breadcrumbs, Season, then press over flesh of fish until completely covered. Bake for 20 minutes or until fish is just cooked through.
To make the dressing, combine the lemon juice and olive oil in a small bowl and season to taste. Spoon dressing over fish and serve immediately with extra lemon wedges.
TRUFFLE BUTTER WITH BLACK SALT MAKES 400G Begin this recipe 1 day ahead.
600ml pure (thin) cream 21/ 2 tbs thick Greek-style yoghurt 1 tsp finely grated truffle (from good
grocers – substitute 2 tsp truffle salt) Black salt flakes (from gourmet food shops) and sliced baguette, to serve
Combine cream, yoghurt and truffle in a bowl. Cover with plastic wrap and stand overnight at room temperature to ferment.
The next day, place cream mixture in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until the mixture separates into a solid and a liquid. Strain mixture, reserving liquid buttermilk for another use. (Buttermilk will keep, in an airtight container in the refrigerator, for up to 2 weeks.)
Return solids to mixer bowl, reduce speed to low and whisk for a further 8 minutes or until butter is thickened. Transfer to a colander, place the colander in the sink, then rinse butter with iced water. Using your hands, squeeze out as much excess liquid as possible.
Transfer butter to a serving dish, sprinkle with black salt and serve with sliced baguette.