INGREDIENTS
| 4 x 150g Jewfish fillets, skin off, pin boned
4 baby leeks, washed 1 cup green lentils 1 cup red lentils 1 carrot, peeled and cut brunoise Murray River Sea Salt to taste |
Pea Puree
| 250g frozen peas
75g butter |
Murray River Sea Salt to taste
Herb Butter
| 4 tablespoons butter
2 tablespoons parsley, finely chopped 1 shallot, finely chopped 6 sage leaves, finely chopped 6 mint leaves, finely chopped |
To Serve
50g pea tendrils
METHOD
| 1. | Pre-heat oven on Grill at 220°C. |
| 2. | Place leeks in a perforated steam tray and steam at 100°C for 2 minutes. Refresh in cold water and pat dry with paper towel. |
| 3. | Place green lentils in a solid steam tray, cover with boiling water and steam at 100°C for 10 minutes. |
| 4. | Place red lentils in a solid steam tray, cover with boiling water, add to the steam oven with the green
lentils and steam at 100°C for a further 15 minutes or until just al dente. |
| 5. | Drain both lentils and set aside in a small saucepan. |
| 6. | Place carrots in a perforated steam tray and steam at 100°C for 2 minutes, then mix the cooked carrot in with the lentils. |
| 7. | Place leeks on the grilling and roasting insert, placed in the multi-purpose tray. Grill leeks until coloured. |
| 8. | Place fish fillets on a baking paper lined perforated steam tray and steam at 70°C for 8 minutes. Season with salt to taste. |
Pea Puree
| 1. | Place peas in a perforated steam tray. Steam at 100°C for 2 minutes and then place in the bowl of a food processor. |
| Season the steamed peas with salt and blend to a smooth puree with the butter. Set aside ready for serving. |
Herb Butter
| 1. | Heat butter in a small pan on medium heat, Induction setting 5 until melted.
Increase heat to medium-high, Induction setting 7-8 and continue to cook until the butter has reached a nutty brown colour. Add the herbs and stir to combine. |
To Serve
| 1. | Place fish on one side of a warmed plate and drizzle with the herb butter. |
| 2. | Place 2 tablespoons of pea puree on the opposite side of the plate in a line to match the fish. |
| 3. | Top the puree with 2-3 tablespoon of lentil and carrot mix and scatter on the pea tendrils for garnish. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
