Southern Rocklobster Custards with Chilli Oil & Spicy Flying Fish Roe

Makes 50 portions

Ingredients

50 x 14g pressed Southern Rocklobster medallions - 35mm cutter lightly brushed with vegetable oil and seasoned with sea salt and white pepper - refrigerated for 4 hours
1L of Southern Rocklobster stock
2 1/2 teaspoon fish sauce
2 1/2 teaspoon light soy sauce
400g egg yolks
Chilli oil - mild
Flying fish roe - spicy
Watercress for the garnish

Method

Heat up a steamer and have shot glasses ready for serving.
Bring the stock, soy and fish sauce to the boil, whisk into the egg yolk and strain through a fine sieve. Without delay, divide into shot glasses, cover with baking paper and steam for 4-5minutes or until just set. Turn the heat off and let stand for another minute, then allow to cool.

Just before cooking, using a spatula, slide a rocklobster medallion on top of the custards. Cover with baking paper and steam for 4-5 minutes, until the rocklobster is just cooked and the custard is warm.
To Serve

Garnish with a tiny amount of chilli oil, spicy fish roe and a watercress sprig - Serve with a teaspoon in a glass.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009