Pot Roasted Blue Eye with Clams

Recipe by Neil Perry from Neil Perry - Fresh And Fast

Also known as blue eye trevalla and deep sea trevally, a dish that relies heavily on the fresh clams for that delicious taste of the sea.

Ingredients
  • Olive Oil for cooking
  • ½ tablespoon roasted fennel seed
  • 1 teaspoon sea salt
  • 1 Clove Garlic
  • 200 g x 2 blue eye fillet
  • ½ cup fresh podded pea
  • 100 ml white wine
  • 100 ml chicken stock
  • 1 cup Clam soaked in cold water for 1 hour
  • ½ cup Parsley
Method
  • In a mortar and pestle, pound together the fennel seeds, salt and garlic to a rough paste.
  • Heat a splash of olive oil in a deep fry pan and when hot, place the fish fillets in with a pinch of salt.
  • Add the peas and the pounded spice mix and cook out for 2 minutes, stirring continuously.
  • Add the white wine, chicken stock, clams and parsley leaves with a dash of olive oil, place a lid on the pan and braise until the clams pop open.
  • By this time the fish should be just cooked and the peas will be soft.
  • Carefully place the fish on a service plate and pour the broth over the top.
  • This dish also works well with mussels and pippies.
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