La Vue Waterfront Restaurant share their sophisticated seafood recipe that is delicious and deceptively easy to make.

Serves 4

Ocean trout

4 x 200gr supreme of ocean trout

In a hot pan add olive oil and sprinkle with salt. Place the trout skin side down and cook until golden brown, turn the trout and seal the other side 30 seconds then remove from heat.

Herb crust

20 gr parsley
20 gr dill
20 gr chervil
20 gr chives
6 slices bread, crusts removed and chopped
50 gr grated parmesan
1 lemon zested,(keep juice for Sauce Rouge
salt and pepper

1 tbs extra virgin olive oil, (EVO)
Place all ingredients in a food processor and blitz until combined, place mixture in between two sheets of baking paper and roll out to 2-3 mm cut to fit the skin on sealed trout and place on top of skin. Bake in a hot oven (220 degrees) for 8-10 min.

Sauce rouge

1 Red Capsicum rough chopped seeds removed
1/2 med Onion diced
3 Garlic Cloves chopped
3 Sprigs Thyme picked
6 ripe plumb tomatoes deseeded and chopped
3 tbs Tom Paste
150 ml white Wine
500 ml Fish/Prawn stock
1 Lemon Juice
2 tbs EVO

In a hot pan add onion, capsicum, garlic and thyme, s&p. Sauté until lightly coloured, add
Tomatoes, cook for 5 min, add white win and stock with tomato paste and bring to the boil. Turn down to simmer for 1/2 hr. Place in a blender and blend till smooth, pass through a fine sieve to remove any lumps place back into sauce pan add lemon juice. Keep hot.

Braised fennel

1 med-large Fennel Bulb cut off stalks 1 inch from the bulb
1 tsp Fennel seeds
2 tbs EVO
S&P

Place baking paper in a small oven tray/dish cut the fennel into 12-16 wedges add olive oil, fennel seeds, salt and pepper. Place in oven at 220 deg until starts to colour (10-15 min) then cover with the baking paper to let the steam finish the cooking.

Potato boulangere (Best made day before)

6 lge Potatoes peeled
1 lge Onion cut in 1/2 thinly sliced
1 sprig thyme picked
1 tsp minced garlic
50 ml veg stock
EVO
S&P

In a hot pan add sliced onion, thyme, garlic, s&p, sauté until golden brown. In a small baking dish lined with baking paper, drizzle with EVO then thinly slice the potato 2mm. Layer the potato overlapping starting from the top left corner working to the right then repeat the process until the tray is covered, dust with s&p and lightly coat with the caramelised onion. Do three layers but no onion on top.

Pour the veg stock over potatoes, drizzle with EVO, s&p. Place a sheet of baking paper over the top and wrap in foil and seal tight (the baking paper will stop the potato from absorbing the alfoil). Bake for 45 minutes at 220 degrees then remove foil and bake until you can pierce potato with a knife. Remove from oven and place a tray on top with weight and press while cooling. Once cold, remove from tray and cut into serving potions. When needed place topside down on oiled baking paper and cook for 10-15 minutes until hot.

To find out more or to make a booking at La Vue Waterfront Restaurant, simply visit our Dining Guide.