by Jamison Godfrey •
Tasmania has always been a hot spot for tasting blue eye trevalla.
It is definitely one of the jewels of the sea from a chef’s point of view. Its firm, bright white flesh when cooked perfectly is hard to pass up regardless of how it is prepared. At the restaurant we simply serve it plain grilled and we always have a few loose ends left over. This recipe uses them up with the help of a few prawns and some spice combinations wrapped in flaky pastry, shallow fried and served with a sweet chutney!
300g blue eye diced finely
175g prawn meat, diced
100g green peas
1 medium onion diced
200g unpeeled new potatoes diced and blanched
2 cloves garlic chopped
1 long red chillies de-seeded and chopped
100g ghee for sautéing
1 tablespoon cumin seeds
1 teaspoon turmeric
1 tablespoon garam masala
½ bunch of coriander washed and chopped
Seasoning to taste
Vegetable oil for frying
125g softened butter
400ml warm water
To make the pastry, simply place the butter and flour into an electric mixer and on low speed and beat until it forms bread crumb consistency, then add the water slowly and beat until it is a smooth pastry, remove and rest covered for 1 hour.
For the filling place the diced potatoes on the stove covered with water and cook until just cooked, remove and refresh under cold water and drain.
Heat the ghee in a large saucepan and sauté the peas, onions, garlic and chillies until soft, then add the spices and cook for two minutes.
Add the blue eye, prawns and blanched potatoes and cook until the seafood is just cooked. Add the chopped coriander and season, then allow to cool before using.
Dust bench with a little flour and roll out pieces of pastry to form a 20cm circle, then with a knife cut a peace sign so you end up with 3 pieces of pastry the same size. Grab a piece and fold it on itself and pinch together so you form a triangle shape with the top open, spoon in some Blue Eye mixture until almost full then pinch the top closed, repeat this process until all the mixture or pastry is gone.
Heat some vegetable oil to 180° and fry until golden, drain on paper towel then serve warm with some of your favourite chutney or sauce.
This recipe is from award winning chef Jamison Godfrey of the
Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart
we highly recommend visiting the Drunken Admiral and sampling their
delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au