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January 2006

Lime Grilled Trevalla

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Stillwater

Restaurant, Launceston

LIME GRILLED TREVALLA WITH GINGER WILTED ASIAN GREENS AND SAFFRON SABAYON

600g trevalla (in 150g fillet serves)
2tsp finely grated lime zest
1 cup plain flour seasoned with 1 tsp salt and 1 tsp pepper.

Take each portion of trevalla and coat with melted butter, then coat in plain flour seasoned with salt and pepper. Coat each portion with ½ tsp lime zest. Grill for 5-6 minutes until translucency is gone from fish.

Continued …
Filed under: The Recipes • The Seasons • Summer • The Restaurants •

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Confit of Abalone

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Waji’s

Catering

CONFIT OF ABALONE WITH A WARM ASIAN SALAD

500g fresh abalone
500ml olive oil
500ml quality vegetable oil
2 cloves garlic
2 medium shallots
1/2 inch ginger
1 lebanese cucumber
1/2 lime 4 spring onions
2 bay leaves
1 sprig fresh rosemary
1 granny smith apple
100ml Waji’s Palm Sugar Dressing coriander

Continued …
Filed under: The Chefs • The Recipes • The Seasons • Summer • Wild Food •

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before we eat
Before we eat and When we eat are the creative inspiration behind Island Tastes.
Both books are available online at the thisTasmania Store.

before we eat

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