Crispy Skinned Trumpeter with Paua Bonbons and Smoked Bluff Oysters

LIGHTLY PICKLED CUCUMBER
In a large bowl add the cucumber and all other ingredients then toss lightly let stand for 10 minutes before adding to the dish.

BLUFF OYSTER SAUCE
Add one liter of water to a pot and heat to a light simmer. Add the oysters and the oyster liquid to the pot, lightly simmer but not boil for 20 minutes, stir occasionally. Remove the oysters from the pot and reserve, strain the remaining liquid through a muslin cloth and return to the stove on a low heat. Reduce the liquid on a low heat to100ml or 1/10 of its original volume. Add the sugar and the soy sauce to the pot, stirring to dissolve the sugar. Mix the arrowroot with a little water and slowly add to the oyster sauce to slightly thicken. Taste and adjust seasoning if required

SMOKED BLUFF OYSTER
Place all oysters on a baking rack and lightly brush with soy sauce. Prepare your smoker with Manuka wood chips, cold smoke the bluff oysters for 15 minutes. Insuring you doesn’t cook the oysters further. When oysters are smoked place them in the fridge till needed.

PAUA BONBONS
Place Paua, onion, bacon, parsley, crushed garlic, 1 egg and 50gm of flour in a bowl, season with salt and pepper and mix to combine. Roll the Paua mixture into small balls around 3cm in diameter, set aside in the fridge to set for ½ hour.

Prepare a crumbing station
Add the remaining flour to first bowl and season with salt & pepper. In a second bowl add an egg and the milk, whisk till well combined. Third bowl add the bread crumbs. To crumb the Paua ball, place a few at a time into the flour, coating lightly. Secondly add the Paua ball to the egg wash covering completely, lastly add the Paua ball to the crumb mix. Double crumb the Paua ball by repeating stage 2 and 3. Set aside in the fridge till needed.

CRISPY SKIN TRUMPETER
When prepare the trumpeter fillet, pat each fillet dry with paper towels. Cut each fillet into 3 portions; turn each fish portion skin side up and lightly score by just cutting through the skin of each portion a few times. This will help the portions of fish not rolling their ends when cooking. Season generously Place a heavy base frying pan on medium heat, add the clarified butter and canola oil, when oil is hot and slightly smoking place the Trumpeter potions skin side down in the pan, let cook for 3-4 minutes or until golden brown, flip the Trumpeter and cook the other side for a further 3-4 minutes until cooked. Remove cooked fillets from pan and let rest on paper towel so to absorb any excess oil, season lightly with salt and pepper then serve

FINAL PREPARATION
Hydrate the sea chicory in water, let stand for 5 minutes. Lightly pickle cucumber, drain and set aside till needed. Lightly heat the Bluff oyster sauce and the smoked Bluff oysters using a little of the oyster sauce to coat the smoked oysters. Fry the Paua bonbons in a heavy based pan with 100ml of canola oil, cook until lightly golden brown, finish in a moderate oven for 8-10 minutes. Cook the fish and let rest for 5 minutes.