Justin North’s Blue Eye and King Prawn Bourride

Serves: 4

I first tried Justin North’s food at Becasse, a totally insane 25-seat restaurant in the top floor of the new Westfield Sydney.

I recall the first dish I ever tried being something like a parakeet egg with volcanic ash and citric something and from there, the crazy show rolled on. A waiter tapped a triangle as the first dish was presented. (I’m not kidding or more the clearer about what it all meant.)

I only ever ate at Becasse – maybe three times – with a great client and friend Paul and it was the food and theatre plus the sheer over-the-top plating that amused and impressed us so much.

Wine plus this theatre went to much laughter.

North’s food empire – which employed 180 people at its peak – collapsed as sadly they all do, though bloody credit. This man can cook.

Think genius.

My mother shared this recipe with me and it is unquestionably 2-hat.

It is breakthrough stuff like where you’re at a running race with your kids and that freak headed for the Olympics is also in the race. Love ya son, though who the hell is that kid that just clocked in 11 seconds flat?

That’s this dish, out of the blocks – wow.

We had the bourride with a wonderful green salad and thus far in this never ending Sydney lockdown, the bourride wins gold. (And don’t think we’re not trying to give the cooking a nudge!)

Just, bloody wow.

Ingredients

Herb dressing

1/2 cup basil leaves
1/2 cup coriander leaves
1/2 cup chervil (or parsley if you absolutely must)
2 – 3 tbsp olive oil
Pinch of sea salt flakes

For the bourride

2 tbsp olive oil
1/2 tsp fennel seeds
1/2 tsp coriander seeds
2 cloves garlic sliced
1 c sliced brown onion
1/2 c sliced fennel
Pinch of sea salt flakes
Pinch of saffron threads
1 c chopped ripe juicy tomatoes
1 strip orange peel
1/2 large chilli
1 c white wine
2 c fish stock
4 x 80gm blue eye fillets (skinned, pinned etc)
12 large king prawns (heads and tails removed)

To finish

1 cup mixed baby herbs such as coriander and basil

Method

  1. Preheat the oven to 180c. Heat the olive oil in a oven proof casserole dish. Add the seeds, garlic, onion, fennel, salt, saffron and cook gently over a medium heat for 8 – 10 minutes until the vegetables are soft, juicy and aromatic.
  2. Add the tomatoes, orange peel, chilli and white wine and continue to cook for a few minutes until pulpy, then add the fish stock, bring to the boil and add the fish fillets and prawns, season with a pinch of salt flakes, cover with a lid and place in the oven for 5 minutes to cook the fish and prawns.
  3. Remove from the over, take the seafood out of the pan and blitz the pulpy sauce for a few seconds to a rustic chunky saucy consistency.
  4. To finish: Spoon the bourride sauce into warm serving bowls, top with the seafood, drizzle over the herb dressing and decorate with the baby herbs and serve.

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