Our Recipes

Raw fish, buttermilk, ginger, rhubarb and fennel

10 mins prep.

10 mins cooking

Serves 2

Gluten Free

Dairy Free

10 prep.

10 cooking

Serves 2

Method

STEP 1 For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle. STEP 2 Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste. STEP 3 Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.
Ingredients
Method

Ingredients

  • 200ml buttermilk
  • Juice of 1 lime, finely grated rind of ½, plus extra wedges to serve
  • 1 tbsp finely grated ginger
  • 500g sashimi-grade white fish fillet
  • 2 Lebanese cucumbers, peeled, halved lengthways
  • Sliced Fennel flowers or fennel pollen (optional) and extra-virgin olive oil, to serve Pickled rhubarb
  • 100ml white wine vinegar
  • 2½ tbsp caster sugar
  • 1 star anise
  • 1 rhubarb stalk, thinly sliced
  • 1 long red chilli, thinly sliced

Method

STEP 1 For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle. STEP 2 Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste. STEP 3 Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve. Served @ Three Blue Ducks Rosebery
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