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Appears in
Sydney Seafood School Cookbook
By
Roberta Muir
Published
2012
About
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Recipes
Contents
Coulibiac
Grilled bass groper with broad beans, artichoke hearts, leeks & romesco sauce
Fried lemon & almond coated King George whiting with warm crab salad
Coral cod mizore-style in bonito stock
Blue-eye trevalla on potato scales with sugar snap peas & preserved lemon
Pan-roasted snapper with sweet corn, zucchini flowers, black fungus & cuttlefish ink
Steamed Murray cod rolls
Bouillabaisse
Steamed abalone custard with poached chicken salad
Chilled vichyssoise with oyster beignets
Mamak mud crab
Scampi in brik pastry with aïoli & gremolata
'Brilliant app for foodies'
'Spotify of cookbooks'
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Sauces & Sides
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