It was Lottie's birthday last week and she requested fish for tea so I made a very Tassie stay at home pub style meal - Surf on Surf - I think it was more for me than her in the end. Being winter/spring Tasmanian scallops and Trevalla are still available (I got mine from Mures) so I decided to to those with a ham hock sauce and some mushy peas. Ham Hock Sauce Ingredients: 1x Ham Hock 10x Spring Onions Roughly Chopped 3x Cloves of Garlic Chopped 2x Carrots - Chopped 2x Sticks of Celery - Chopped 2x Tbs Black Pepper Corns 10x Parsley Stalks 3x Bay Leaves 2x Sprigs of Thyme 6x Cups of Water 1x Cup White Wine Salt Zest of 1 Lemon 1/2 Cup Cream Juice of 1 lemon
Method: 1. Soften everything (apart from the cream, lemon juice, wine and water) in a large pot in some oil for 15mins. 2. Then turn up the heat and add the white wine and water and bring to the boil. Then reduce to a simmer for 4-6hrs covered. Breaking up the ham hock as you go. Ad salt to taste. 3. Strain and reserve the liquid. 4. Take one cup of the liquid and reduce by half then add the cream and lemon juice simmer for 5min and set aside. You will have some stock left over - it makes a good soup base.
Ingredients 2x 180g Portions of Trevalla - Skin off 10x Scallops Salt & Pepper 2x Cups of Peas 2x Tbs Chopped Tarragon 2x Tbs White Vinegar 1/2 Brown Onion Finely Chopped 1/3 Cup Cream Knob of butter Olive Oil
Method: 1. In a pot, soften the the onion until transparent. Then add the peas and tarragon and cook over a med. heat until done then add the cream and mash half really well and half so just smashed. Then add the vinegar and salt and pepper to taste. 2. Fry off the scallops in a pan very quickly in a little oil and pepper and salt and set aside. It should only take 1-2mins. 3. Then in the same pan cooked the Trevalla - that should only take approx 2mins each side.
Serve the fish on a bed of peas with scallops on top and a bit of the ham hock and lemon sauce. We also had ours with smashed new potatoes.