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Fillet of Blue-Eye Fish with Bisque

Be inspired by the Eastern-inspired flavour of Melba Restaurant's recipes.


  • For the Bisque:


  • For the Bisque::

  • 1.

    Put lobster head onto a baking tray and into the preheated oven for 20 minutes.

  • 2.

    Heat a tablespoon of oil in a saucepan and add the pre-prepared carrot, onion, celery and first half of the fennel (not the tomato). Add the brandy.

  • 3.

    Add the chopped tomatoes and roasted lobster head. Cover with water and simmer for 45 minutes.

  • 4.

    Remove the lobster head. Use a food processor to blend the remainder all together.

  • For the Blue-eye fillets::

  • 1.

    Heat a tablespoon of vegetable oil in a frypan. Seal the fillets in the hot frying pan, skin side

  • 2.

    Down, until skin is crispy.

  • 3.

    Place fillets in a small baking tray, skin side down and bake in the preheated oven for approximately 7 minutes.

  • For the Pomme Puree::

  • 1.

    Boil peeled and cut potatoes until soft, then drain and mash with cream and butter.

  • To serve::

  • 1.

    Put the pomme puree (mashed potato) in the centre of the plate and place fish on top. Garnish

  • 2.

    With shaved fennel and micro herbs.

  • 3.

    Spoon the bisque sauce around the plate and add 5 clams (steamed in white wine) per dish.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Fillet of Blue-Eye Fish with Bisque.


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