Vietnamese Sizzling Akoya with Green Garlic & Peanuts
Recipe by Chef Amy Hamilton of Liberté Restaurant, Albany
INFO PANEL:
Time: 15 — Difficulty: Easy/moderate — Servings: 2
INGREDIENTS:
12 shucked Leeuwin Coast Akoya, on the half shell
125ml clarified salted butter (see point 1)
2 green garlic shoots, finely sliced
2-3 tbsp crushed roasted peanuts
Juice of one lemon
Dash of fish sauce
Method:
- To clarify butter, place butter in heavy based saucepan on stove and leave on the lowest heat. As the milk solids slowly bubble to surface, skim them off with a ladle. The butter is done when no more milk solids appear and the butter continues cooking long enough that it starts to have a delicious nutty toffee aroma.
- Place cast iron sizzle pan in oven and heat at 200˚C whilst making sauce.
- Place butter and sliced green garlic in a saucepan. Cook until the garlic starts to simmer then remove from heat.
- Add nuts.
- Season with lemon juice and fish sauce.
- Remove cast iron pan from oven and place on wooden trivet.
- Place Akoya onto hot cast iron plate and quickly spoon over the hot sauce.
