Home
| About the Hunter
| Restaurant Listing
| Recipe Index
| Maps
| Order
Form | Links
| ContactsPh: +61 (0)2 4929 7766
Mixed Seafood Grill
3 green tiger prawns
3 New Zealand mussels
2 sea scallops
6 squid rings
1⁄2 blue swimmer crab
100g New Zealand hoki fillet
Sydney rock oyster
2 tbsp olive oil
White wine sauce
1⁄2 cup cream
1⁄4 cup white wine, reduced
60g butter
1. Gently grill crab and fish until fish is tender, about five minutes. For the sauce stir cream and reduced white wine over a low heat, stir in butter to thicken
and simmer for five minutes.
2. Top Sydney rock oyster with a mornay sauce, which is made just the same as the white sauce, omitting the wine and adding cheese instead. Top the oyster with a little cheese and place under a grill and bake for about six minutes. Heat olive oil in a large skillet pan, toss mussels and tiger prawns and cook for about four minutes.
3. Add sea scallops and squid rings and cook for a further two minutes. Serve mixed seafood on top of white wine sauce, place mornay oyster on the side and serve with chips and a fresh salad.
All the ingredients for this recipe are available for purchase from our Fish Market.
 |
 |
Internet Policy | Privacy Policy | © 2007 Hunter Food & Wine | Photography | Testimonials