METHOD

FOR THE SMOKED BUTTER

Place a 20cm square piece of paperbark in water for 30 seconds. This will stop the bark from igniting and create a soft white smoke not a carbon black smoke which is bitter. Place the butter in a stainless oven tray at one end. At the opposite end place the paperbark. Place the lid on to create a seal and blowtorch the underside of the oven tray directing it at the paperbark inside. The paperbark will smoke but not ignite.
Tip: We want a very smoky cabinet to create a white smoke, not a dark or black carbon filled smoked that is bitter. If heated for too long the bark will start to produce dark smoke. Leave for 20 minutes to infuse. Remove the lid and store the butter.

FOR THE SEAWEED

Wash the seaweed thoroughly under fresh water and remove the stalk or trunk and root if still attached. Place in soy and sugar and low boil for 1 hour until the seaweed has changed texture to a springy texture and will tear like dried fruit. Cool and then cut seaweed in fine strips ready for use, set aside soy for the dressing.

FOR THE BURNT HONEY DRESSING

Heat a small pot until hot. Add honey and boil until it darkens slightly, add the seaweed soy and bring to boil, remove from heat. Add seaweed and sesame seeds.

FOR THE AQUNA COD

Preheat oven to 220°C. Soak the paperbark in water overnight. Ask your fishmonger to scale, gut and gill the fish leaving the belly fat in place. Trim all fins from the fish using kitchen scissors. Clean the belly cavity with paper towel. Place lemon leaves, salt and smoked butter in the gut cavity and wrap the cod in paperbark. Place on a tray and bring to room temperature.

Place in oven cook for 17 minutes or until the collar or thickest part of the fish is at 42°C on a probe thermometer. Remember the temperature will rise 10°C while resting. Rest for 15 minutes.

FOR THE REVEAL

After resting, remove the paperbark, peel off the layer of skin, pour over the sauce and serve with sauteed warrigal greens.