STRIPED TRUMPETER & SCALLOPS
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 25min
Drizzle of Hillfarm Canola Oil
1 Tasmanian Striped Trumpeter fillet
10 fresh scallops
1 tbsp truffle butter
1 cup black lentils, cooked al dente
1 small truffle, sliced thinly
2 baby fennel, cut in half and confit
1 shallot, thinly sliced
1 bunch parsley, picked
Drizzle of caramel syrup
Sliced truffle, to serve
- Cook your fish fillet in a hot pan with a drizzle of oil, remove from the heat and rest while you cook your scallops.
- To cook your scallops seal them in a hot pan with truffle butter.
- To plate layer the lentil salad fennel and fish then top with shaved fennel and caramel dressing.