A scrumptious seafood feast.


  • Drizzle of Hillfarm Canola Oil

  • 1 Tasmanian Striped Trumpeter fillet

  • 10 fresh scallops

  • 1 tbsp truffle butter

  • 1 cup black lentils, cooked al dente

  • 1 small truffle, sliced thinly

  • 2 baby fennel, cut in half and confit

  • 1 shallot, thinly sliced

  • 1 bunch parsley, picked

  • Drizzle of caramel syrup

  • Sliced truffle, to serve


  • 1.

    Cook your fish fillet in a hot pan with a drizzle of oil, remove from the heat and rest while you cook your scallops.

  • 2.

    To cook your scallops seal them in a hot pan with truffle butter.

  • 3.

    To plate layer the lentil salad fennel and fish then top with shaved fennel and caramel dressing.

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