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Recipe: Blue-eye trevalla roasted on potato scales, with baby beetroot and ricotta

By   /  September 19, 2016  /  Chefs Recipes, Mains  /  No Comments

This blue-eye trevalla recipe features in the newly-released Australian Fish and Seafood Cookbook, which contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

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