Seared jewfish with a parsnip cream, saute'ed snow peas and a beetroot and Quandong compote.
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Search.abc.net.au
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Ingredients

  • Beetroot 1
  • Tomato 2
  • Golden shallot 2
  • Sherry vinegar 40ml
  • Parsnip 2 large
  • Milk 250ml
  • Cream 50ml
  • seasoning to taste
  • Jewfish portions 6 x 160gm
  • Olive oil 50ml
  • Snow peas 150gm
  • Butter 1 Tbl
  • seasoning to taste

Instructions

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