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


  • 4 blue-eye fish fillets - (180g each)

  • 20 clams

  • 300g royal blue potatoes

  • 80g butter

  • 50ml cream

  • 1 whole fennel bulb

  • 1 whole lemon

  • 500ml white wine

  • Served with a crisp fennel and herb salad, steamed clams and creamy pomme puree

  • For the Bisque:

  • 1 lobster head

  • 1 carrot

  • 1 onion

  • 2 sticks celery

  • 5 whole tomatoes

  • 1 punnet micro cress

  • 1 punnet micro basil

  • 80ml brandy

  • Olive oil

  • Water

  • Salt and pepper


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 831kj
  • Fat Total 37g
  • Saturated Fat 16g
  • Protein 58g
  • Carbohydrate 36g
  • Sugar 10g
  • Sodium 1964mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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