Rich, creamy Stracciatella is the ultimate blank canvas! As the days heat up, Chef Jason Roberts likes to pair it with Kingfish crudo, burnt onions and tarragon oil.
The little bursts of juicy blackberries and the bright, fresh flavours, is going make this an absolute favourite this Summer.
250g Stracciatella
½ small Red Onion, top half with skin on
3 Tbsp Ouzo
½ cup fresh Tarragon leaves
1/3 cup Extra Virgin Olive Oil
300g Kingfish, skin and bone removed, thinly sliced
Sea salt flakes
1 tsp Fennel Seeds, toasted and ground
1 tsp White Peppercorns, toasted and ground
1/3 cup fresh Blackberries, cut into halves
6 slices Sourdough, toasted over a griddle plate till crisp
Place onion flesh down into a small dry pan and cook over medium high heat for 5-6 minutes or till blackened. Add in the Ouzo and remove from heat immediately.
In a mortar and pestle, pound the tarragon with a pinch of salt, adding in the extra virgin olive oil and continuing grinding until oil and tarragon have emulsified.
To serve, spoon the Stracciatella into a serving bowl and place over the softened layers of burnt onion, discarding the skin.
Top with the sliced kingfish, a sprinkle of sea salt flakes and the toasted ground spices.
Liberally spoon over the tarragon oil and top with blackberry halves. Serve immediately with slices of toasted sourdough.
