-
1.
Preheat oven to 180 degrees Celsius.
-
2.
Line a large baking tray with a square of baking paper.
-
3.
Place pumpkin under running water and be sure that all sides are wet.
-
4.
Pour 1kg salt on to the tray and set the pumpkin on top of the salt.
-
5.
Pour a further 1.5- 2kg salt on top of the pumpkin and pack around the outside forming a light salt crust.
-
6.
Place the pumpkin into the oven and cook for 90 minutes or until very soft.
-
7.
Place bar cod scales into a pot of cold water to cover and bring to a boil.
-
8.
Repeat this process 3 times, each time with new cold water. This will not only clean the scales but make them slightly more tender in the final product.
-
9.
Meanwhile pour the canola oil into a medium saucepan and set over a medium high heat. As this is coming up to the desired temperature, be sure that the scales that have now been blanched are completely dry, dusted in a very fine coating of rice flour and that you have a hand sieve ready to drain oil and paper towel to drain them thoroughly.
-
10.
When the oil has reached a light haze and is approx 185 degrees Celsius, add the scales in carefully and fry until crisp but without too much colour.
-
11.
Drain scales free of oil and set onto paper towel to dry out, season liberally with fine salt and set aside in a dry place for serving.
-
12.
For Pepitas, start in a large frypan with approx 80ml of canola oil (can use the same frying oil) Pepitas and a generous seasoning of Murray river salt.
-
13.
Place on a night heat and stand by tossing the pan constantly for even colouring. Once a light golden colour is achieved, add 50ml lemon juice to the hot pan and be sure to continue cooking seeds until they are thoroughly dry. Remove from the pan on to a square of paper towel.
-
14.
Taste and possibly adjust with more salt. Set aside in dry place for serving. Combine 40ml of lemon juice with 185ml extra virgin olive oil in a bowl and set aside as the dressing for the finished dish.
-
15.
For the bar cod, in a small crepe style skillet, heat a small ladle approx 55-60ml of rendered bacon fat until a light haze is visible.
-
16.
Very lightly dust the skin of the bar cod with rice flour to remove any potential surface moisture.
-
17.
Carefully add the fillet to the pan being sure to place it in with pan tilted away from you to avoid splash backs of hot fat hitting you.
-
18.
Place a small fillet size square of baking paper a top of the fish and set a medium size saucepan on the fillet.
-
19.
Be sure that you leave the fish alone for the first minute to ensure the skin has had a chance to set.
-
20.
After this time lift from the pan and place on a new surface of the pan giving you a more even colour in the finished result.
-
21.
After you have achieved desired colour on the stove, drain fat from the pan and replace with a fresh ladle, place into preheated 200degree oven and cook for approx 3-4mins on the skin.
-
22.
Remove from the oven, turn to the flesh side momentarily to set then transfer to a plate to rest.
-
23.
Fish should be medium rare to medium allowing for further cooking in the resting period.
-
24.
To assemble the dish, spoon a generous amount of pumpkin on a small plate, cover with a little lemon vinaigrette, fried scales, Pepitas, freshly grated nutmeg, black pepper, chives and Murray river salt.
-
25.
Transfer dressed pumpkin to the corner of a large white plate. Brush the skin of the fish with some of the warm rendered bacon fat and set in the centre of the plate.
-
26.
Season skin liberally with Murray river salt, serve immediately.
