Iconic Icebergs recipes: Chris Bolton's coral trout crudo

Name: Chris Bolton's coral trout crudo recipe
Yield: 4
Ingredients: 1 small coral trout fillet; 2 whole frozen Davidson plums (from specialty stores); Olsson’s sea salt flakes, to season; 100g Ananda Organic salted capers (see notes); Geraldton wax leaves (from specialty stores); 100ml ALTO extra virgin olive oil (see notes)

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Dec 15, 2022

“Chris Bolton has become a dear friend of the restaurant. He only fishes on day trips, kills the fish humanely, then sends them on a flight straight from Cairns to us. We serve this crudo with Geraldton wax leaves, green ants and Ananda Organic salted capers. This was my first deeply Italo-Aus Dish. It felt right to me, like it had a sense of time and place without being forced."

1 small coral trout fillet
2 whole frozen Davidson plums (from specialty stores)
Olsson’s sea salt flakes, to season
100g Ananda Organic salted capers (see notes)
Geraldton wax leaves (from specialty stores)
100ml ALTO extra virgin olive oil (see notes)

Method

1.

Follow the natural curves of the fish to slice it thinly to about 5mm-thick pieces. If you have a belly piece, follow the curve where the ribs used to be and slice using a pulling motion towards you.
2.

Arrange 100g portions on serving plates and finely grate over frozen Davidson plum until the fish is speckled pink. Season lightly with salt. Top with capers and Geraldton wax leaves. Drizzle generously with oil to serve.

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Recipe Notes

We use capers grown by Liz Crowley of Ananda Organic in South Australia. They’re perfect – clean in flavour and not too salty or briney. We prefer to use ALTO olive oil. Westerly Isbaih from ALTO creates a custom Icebergs Blend for us, which Maurice and myself taste and select each year. The original recipe also includes 50g green ants, which Prichard sources from Daniel Motlop from Something Wild.