Tommy ruffs with mojo verde and Goolwa Pipi Co pipis – Brad Sappenbhergs – Comida Central Markets



4 fish into fillets
300g Pipis (whole weight)
50mL dry sherry
2 bunches coriander
½ bunch flat leaf parsley
1 shallot
10g ground cumin
2 green chillis
20ml sherry vinegar
1 clove garlic
200mL extra virgin olive oil
Something Wild Sandfire/karkalla/sea blite, ice plant to garnish
Crusty bread

Green sauce

In a food processor, blitz the shallot and garlic, with the cumin and chilli. Roughly chop the herbs and add into the blitzed mixture. Loosen the sauce with with sherry vinegar and extra virgin olive oil.

Set aside

Tommy ruffs and pipis

Place the fillets skin side up under the oven grill on medium to high heat and remove when just cooked through.
In a separate pan, steam the pipis with pan with lid on with dry sherry until slightly popped open. Place one tablespoon of mojo verde in with the pipis and toss it through.

Serve all together on plate. Fish, pipis, garnish with natives and serve with crusty bread.

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