COOK-OFF RECIPES:

Hospitality student Matthew McMurdy, from the Bell Tower Restaurant, Booie Range, prepared grilled freshwater silver perch accompanied with peanut leaf and potato vermicelli and peanut pave glaze at the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Clovely Estate chardonnay

Ingredients

Fish
600g silver perch fillets
200g sebego potatoes
4 egg whites
100g clarified butter
16 peanut leaves
60ml vegetable oil

Bouquet salad
20g chervil
20g chives
20g continental parsley
40g mesculin lettuce
1/2 lemon (zest)
2 Roma tomatoes

Herb oil
20ml vegetable oil
20g spinach leaves
20g parsley
4 peanut leaves

Peanut pave glaze
40g tomato and herb flavoured peanuts
4 Roma tomatoes
40ml white wine
2 small shallots
2 cloves garlic
1/2 red chilli
10ml soy sauce

Method

Peanut Pave Glave
Saute shallots, garlic, chilli and peanuts. Deglaze with white wine. Add finely diced Roma tomatoes and soy sauce. Reduce to consistency.

Bouquet Salad
Pick all leaves, wash, lightly toss and add zest.

Herb Oil
Pick all leaves, wash and place in food processor with oil. Rest then strain using cheesecloth.

Fish
Clean and fillet. Pat dry, place on peanut leaves and season. Peel potatoes and place in Chinese mandolin (grater) and shred. Place potatoes in egg whites. Wrap around fish fillets and brush with clarified butter. Place in a pan of hot oil and clarified butter. Fry until cooked and golden brown. Rest then slice.

Serve
Place fish on plate in a vertical position. Drizzle herb oil on outer side of plate. Lay pave over fish. Place tomatoes brunnoise on plate in desired location.
Finish by placing bouquet salad on top of the fish fillets. Wipe plate and serve with wine.

Local Produce
Silver Perch - Stumer's Home Creek Aquaculture, Wooroolin
Peanuts - The Peanut Van, Kingaroy
Eggs - The Cedars, McMurdy's Road, Kumbia
Potatoes - Andersson's Fruit Market