Mures Upper Deck Restaurant
Victoria Dock, Hobart
SCALLOP POCKETED BLUE EYE
800g fresh Blue Eye trevalla
8 scallops
12 bintje potatoes
half small pumpkin
300g beans
250g butter
1 orange
1 lime
quarter bunch dill
pepper to taste
baby capers & finely diced sundried tomatoes
Portion Blue Eye into four serves, cut a slit in each portion and place 2 scallops in each pocket.
Boil bintje potatoes, crush and deepfry until crispy. At the same time roast pumpkin until golden.
Melt butter and add orange juice and lime juice and zest from both, add dill and pepper and keep warm.
Grill Blue Eye until cooked, place potatoes, boiled beans and pumpkin on warm plate, put fish on top and pour butter sauce over the Blue Eye. Garnish with capers and tomato.
Serves 4
