I large gurnard, filleted and pin-boned – keep the skin on
4-6 scallops, depending on size
½ avocado, diced
2 asparagus, peel the base then thinly slice the whole thing
2 small kawakawa leaves (or use 8 basil leaves)
4 Vietnamese mint leaves (or use 10 regular mint leaves)
2cm thinly sliced lemongrass stem – from the softer inside – avoid the fibrous outer leaves
½ red chilli, finely chopped – more or less to taste
½ tsp lemon zest
Juice of ½ lemon
½ sweet crunchy apple, julienned
½ teaspoon chilli oil (Peter used one made by an Auckland producer called Banu’s that also contains peanuts and sesame seeds)
1 lime
Method
Season the gurnard fillets and lightly oil them
Remove the roe from the scallop and dice it
Mix the roe with the avocado, asparagus, kawakawa, Vietnamese mint, lemongrass and chilli
Gently mix together then mix in the lemon zest and juice and a little sea salt
Slice the scallops in half to give you two circles
Cut apple into julienne or matchsticks
Heat up a heavy based pan over medium high heat and lay the gurnard fillets in, skin side down, and cook 2 minutes (less for smaller fish)
Turn over and cook to caramelise the white flesh
Plating Up
Place the raw scallop meat on plate, lay apple Julienne on top, place fish on top of apple and spoon on salsa and drizzle with chilli oil. Grate some lime zest on top, squeeze with lime juice and sprinkle on a little flaky sea salt.
