Method

Green Pea Mousseline

1. Gently melt the butter in a saucepan and sauté the shallot and garlic until soft but not coloured.
2. Add the veg stock and mint, bring to a boil.
3. Add peas and simmer until peas are tender but still have their colour.
4. Strain, reserve liquid and remove sprigs of mint.
5. In blender, place peas and cream, blitz until a smooth puree. Use the reserved liquid to thin down if needed.
6. Pass through a fine sieve, set aside

Soft Herb Salad

1. Place all ingredients into a clean bowl, salt and dress.

Glazed Carrots

1. Trim stems from the carrots and peel.
2. Place the carrots in a sauce pan with a tight fitting lid.
3. Add butter and orange juice. Lid the pan and simmer until the carrots are tender.

Sour Cherry Pearls

1. Gently warm the cherry purée. Set aside.
2. Let agar disperse into the 100g of water for 5 mins. Transfer to a small saucepan.
3. Bring this mixture just to a boil, reduce heat and simmer for 2-3 minutes.
4. Remove from heat and incorporate into the warm cherry puree, add Xanthan and blitz with hand blender to make sure it’s well incorporated.
5. With a syringe drop the mixture into cold vegetable oil 5°C allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse.

Plating Up

Smear warmed green pea mousseline on the plate in an arc. Then place snapper at the edge of the arc. Arrange strawberry slices and glazed carrots alternating to contrast with the mousseline. Place the warmed cherry pearls randomly around the edge. Finally garnish with soft herb salad. Try to give your dish a free form organic presentation.

Brought to you by Peppers Moonah Links Resort

Courtesy of Jason Goldingay, Executive Chef at Pebbles Restaurant, Peppers Moonah Links Resort. 
Read more about Pebbles Restaurant.