Rainbow Trout and Basil Beurre Blanc

Main Course, Recipes, Seafood

Rainbow Trout and Basil Beurre Blanc Rainbow Trout and Basil Beurre Blanc Cooking Mode: Steam Equipment Pallet Knife Baking Paper Ingredients 1 x 400gm Fillet Rainbow Trout 6 Basil Leaves Olive Oil Salt Beurre Blanc Sauce (see how to recipes) METHOD Place room...

Flathead with Sage Brown Butter

Main Course, Recipes, Seafood

Flathead with Sage Brown Butter Flathead with Sage Brown Butter Cooking Mode: Steam Equipment Small Saucepan Pallet Knife Spoon Ingredients 2 Flathead Fillets 50gm Butter 8 Sage Leaves Salt 1/4 Lemon METHOD Place butter in a small saucepan and over low heat to begin...

Steamed Barramundi

Main Course, Recipes, Seafood

Steamed Barramundi Steamed Barramundi Cooking Mode: Steam Equipment Knife Baking Paper Mixing Bowl Kitchen Shears Ingredients 1 X 400gm Baby Barramundi 4 Sliced Cherry Tomatoes 1/4 Preserved Lemon Fennel 50gm Small Black Olives 4 Sprigs Thyme 1/4 Spanish Onion 10...

Steamed Salmon

Basics, Main Course, Recipes, Seafood

Steamed Salmon Steamed Salmon Cooking Mode: Steam Equipment Baking Paper Perforated Tray Ingredients 180gm Fillet Atlantic Salmon Salt Olive Oil METHOD Make sure the salmon is at room temperature to startPlace a sheet of baking paper on a perforated tray and place...

Prawn Mousse Filled Calamari

Main Course, Recipes, Seafood

Prawn Mousse Filled Calamari Prawn Mousse Filled Calamari Cooking Mode: Steam Equipment Small bladed mixer piping bag small frypan rubber spatula chef’s knife mixing bowl peeler toothpick Ingredients 1 Cleaned Fresh Calamari Tube 4 Green King Prawns 50gm Diced Raw...

Mussels with Wine, Garlic and Thyme

Main Course, Recipes, Seafood

Mussels with Wine, Garlic and Thyme Mussels with Wine, Garlic and Thyme Cooking Mode: Steam Equipment Colander Frypan Chef’s Knife Ingredients 1kg Black Mussels 2 Sliced Shallots 3 Cloves Chopped Garlic 8 Sprigs of Thyme 80gm White Wine 80gm Cream Chopped Parsley...

Blue Eye and Potato Salad

Main Course, Recipes, Seafood

Blue Eye and Potato Salad Blue Eye and Potato Salad Cooking Mode: Steam Equipment Mixing Bowl Chef’s Knife Ingredients 160gm Fillet of Blue Eye 4 Cherry Tomatoes 4 Spears of Asparagus 1 Kipfler Potato (pre cooked) Basil Leaves Lemon Olive Oil Salt 30gm Butter METHOD...

Steamed Snapper with Asian Flavours

Main Course, Recipes, Seafood

Steamed Snapper with Asian Flavours Steamed Snapper with Asian Flavours Cooking Mode: Steam Equipment Chef’s Knife Small Saucepan Baking Paper Ingredients 1x 800-900gm Snapper 1 Lemon 1/4 Bunch Coriander 1/4 Bunch Spring Onions 1/4 Bunch Mint Sesame Seeds 1...