4 x 160g blue eye trevalla fillets, skin off
Crust:
100 g pine nuts, toasted, finely chopped
50 g panko crumbs
Zest of 1 lime
100 ml clarified butter
1 Tbs picked thyme
Puree:
1/2 butternut pumpkin, 1-2cm diced
200 ml cream
2 cloves of garlic
100 ml fish stock
Salt & pepper
Greens:
10 asparagus, chopped to 3cm pieces
1 bunch spinach
Mousse:
200 g scallops, cleaned
20 ml cream
Salt & pepper
Sauce Maltese:
Basic hollandaise recipe
Juice of 2 blood oranges
Salt & pepper
Crust:
Combine chopped pine nuts, panko crumbs, lime zest and thyme in a bowl with clarified butter and rub together.
Puree:
Put diced pumpkin, garlic cloves, cream and fish stock in thick based pot.
Cook until pumpkin is soft and set aside to cool, then mix in blender till smooth and creamy. Season to taste.
Greens:
Blanch asparagus and spinach. Put aside, reheat when plating.
Mousse:
In a blender mix scallops, cream and season to taste. Blend to a smooth paste. Roll into logs on plastic wrap and squeeze ends to make airtight. Steam for 10-15 minutes.
If you don't have a steamer you can poach in water. Wrap in foil and poach for 15-20 minutes.
Sauce Maltese:
Use basic hollandaise recipe and add blood orange juice and season to taste.
Fish:
Heat oil in a large frypan over medium-high heat. Season fish all over with salt and pepper. Cook for 3 minutes each side until just cooked. Transfer to a lined baking tray. Top each fillet with crust mixture, pressing down well to coat. Place under grill for a further 1-2 minutes until golden.
Recipe provided by Mures Upper Deck
Photo Credits: From the Menu Hobart by Philip Kuruvita
