Most people would be familiar with 'Turbot au beurre blanc', a staple of French seafood cuisine. Some people might know of 'Raie au beurre noir'...
Turns out, I don't like skate, probably the only fish I won't eat, but I like that sauce usually seven with capers. So, as I found a beautiful turbot chez De Costi at the Sydney Fish Market, I decided to treat it like skate...
I prepared a salad of Red Cabbage, Pear, Fennel, Carrot and Persian Feta to put some colour back in the plate, just dressed with balsamic vinegar and EVOO from Alto Olives. So, here is the drill (ready to put your skates on?...)
As previously explained, use a frozen 60grams piece of Pepe Saya butterPrepare the salad first and plate right away, as the beurre noir and the cooking of the fish are very quick and will require all your attention...
You will need two pans, one for the fish that you will just grill int olive oil and some butter to give it more colour, and one to prepare the "beurre noir", literally "black butter", but not too black, that's the secret and the tricky bit!
As previously featured, use a 60 grams frozen piece of Pepe Saya butter (or any quality butter like Isigny, Lescure, Le Conquérant...) and melt it in the pan on top of some olive oil (I use Rosto Mellow evoo for cooking, available at Harris Farm Markets here). Use about 20 grams for the fish and reserve the balance for the beurre noir.
To prepare the beurre noir, melt 40 grams of butter with a small amount of olive oil to prevent the butter to burn to quickly. Then turn the heat up until it foams and almost separate. At that point you can either throw the capers with some of their vinegar in the pan, or, as I did use some raspberry vinegar for a touch more "five star" deliciousness. This will coagulate the butter. Turn the heat down, add the capers and turn the heat off after a few moments - don't burn the capers basically...
Da Vinci Italian Restaurant
Sydney suburbia hides a host of interesting ethnic restaurants catering primarily for the locals, but for some, their reputation definitely goes far beyond. Da Vinci is a case in point. Prominently displaying its Italian heritage in a stunning mural on the main square, you could be forgiven for thinking you are in rome rather than Summer Hill, Sydney...
"we take pride in knowing every dish we serve is authentic, tasty and good for yu, jut like our mamas used to cook for us" says Nicola on their website... And it shows!
A group of Sydney bloggers were invited by Rebecca Varidel of Inside Cuisine and Sydney Scoop fame. And I was lucky to be on the list! We had many pizza and then their famous gelati
iWe all know that a good pizza starts with a good base, and this one is one of the best I have had a chance to taste. Either Rosso or bianco, we sampled height different size, and the stars of the show were the dough and the fior di latte cheese. Even with no appetite left, we were all keen to have more...
And then, there is Gelatony... Tony originally from Sicily, first moved to Rome to open his first shop there and finally moving to Sydney 15 years ago and the rest is history, as they say...
Matthew Evans at Essential Ingredient ROzELLE
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: