Nage vegetables with seared Esperance scallop

Ingredients for nage

2 carrots
1 fennel bulb
2 leeks
2 shallots
2 garlic cloves
5 peppercorns
½ star anise
250ml white wine
2 litres water
½ onion
4 stalks of thyme
bay leaves

Choose the freshest in season vegetables to go with the nage stock!

Place all ingredients (chopped and washed) in a pot, bring to a boil then slowly simmer for 45 minutes. Strain through fine strainer. Get a pan big enough to hold your vegetables and a large ladle or two of Nage stock. Add the stock and vegetables and keep on high heat until the bubbles in the pan start getting bigger. Add 1 to 2 spoons of butter and reduce. Serve, dress with sauce and top with a seared scallop or two! Garnish with micro herbs and salmon caviar.

Recipe supplied by Cape Lodge Head Chef, Tony Howell
Produce supplied by Metricup vegetable growers, Jack & Maxine Mammone

Facebook

Primary Industries Education Foundation Australia-PIEFA

Supporting the backbone of Australia: Farmers. We must continue inspiring and engaging students from the city to the bush, about food & fibre production and the importance of careers in Agriculture. Highlighting the endless possibilities in Australian Agriculture to the next generation is crucial if we want to continue to eat Australian & wear Australian. Well said Primary Industries Education Foundation Australia-PIEFA ‍‍

6 hours ago

Twitter
  • No Tweets Available
Instagram