King Dory, Sweetcorn, Shimeji Mushrooms, Smoked Egg, Finger Lime
600g King Dory fillets
2 ears sweetcorn
4 baby corn in husk
1 pkt shimeji mushrooms
8 basil leaves, finely sliced
2 finger limes
4 tbsp extra virgin olive oil
2 smoked eggs
Sea salt & freshly ground black pepper to taste
Trim the Dory and cut into finger size pieces. Heat a small saucepan of water to the boil then add eggs gently, reduce to simmer and cook for 6 minutes. Remove from water and place into iced water. Once completely cooled, peel and reserve in fridge.
Cook sweetcorn in boiling salted water for 6 minutes then remove and allow to cool at room temperature. Heat a BBQ (or grill pan) to medium heat, oil and season the corn and grill lightly until starting to colour then remove from heat. Cook baby corn in the husk on the BBQ until soft inside and the husk is browned but not burnt.
Cut mushrooms from root and cook in a saucepan on high heat with a little oil until soft. Cut the corn from the cob and toss with the mushrooms, basil, 1 tbsp extra virgin olive oil and season. Cut the finger limes in half then mix with 2 tbsp extra virgin olive oil in a small container.
To finish: Heat a frying pan over a high heat then oil and season the fish lightly. Cook the fish for about 1 minute each side so it is golden but not over cooked. Cut the baby corn in half and place on the plate. Make a small mound of corn salad over the baby corn then place the fish on top and drizzle the fish with the finger lime oil. Finally cut the eggs in half and place one half on each plate and season.