Sam Kane cooks

Miso butter glassed Crimson wrasse, Oyster and Swiss brown mushroom skewers. Seaweed mayo (soaked wakame, olive oil, 2 egg yolks, salt, lemon and Dijon mustard) burnt lime. Cooked under flame in the gozney. I’ve said this before but Crimson banded wrasse, not well known for its eating qualities if handled properly has tasty white sweet flesh and is Great for pasta, steaming or grilling. They are a pretty common by-catch when black drummer or snapper fishing in the wash. Accessible and easy for anyone to catch off the rocks it’s definitely worth a try. This dish came together really nice with all the flavours working great together with nice textures, if I was to make again I’d maybe add some honey into the glaze for a little more sweetness. But all in all stoked with this meal.