Christmas Recipe

To delight your taste buds and ignite your culinary imagination, we've enlisted the talented Antonio from SEE Restaurant, Mooloolaba to generously share one of his favorite recipes with us.

Chef Antonio, SEE Restaurant

Unlock the full potential of your culinary adventures by embracing the absence of an ingredient list, empowering you to trust your instincts. Experiment with modest amounts of each ingredient, and craft a dish that is uniquely tailored to your taste preferences!

PISTACHIO CRUSTED BARRAMUNDI

Remove skin from barramundi fillet, cut into 180g portions, ensuring each portion is the same shape and size.

Pistachio Crust

1. Toast fennel seeds in a saucepan until aromatic, then grind in a spice grinder or mortar and pestle

2. Combine pistachios, ground fennel seeds, lime zest, and breadcrumbs with a small amount of butter to make a crumble-like consistency

3. Press the mixture onto the top side of the cooked fish and gratinate under a salamander

Orange Vinaigrette

1. Combine orange juice, honey, vinegar, & olive oil and mix with a stick blender

Orange Fennel Salad

1. Finely slice fennel and red onion and segment the blood orange

2. Toss all ingredients together with rocket and orange vinaigrette

Carrot Puree

1. Boil carrots in water until just softened, allow to cool slightly

2. With a stick blender or food processor, blitz the carrots, butter, salt & lemon juice until smooth

3. Add a small amount of water to slightly thin out the puree until a desired consistency

4. Taste and adjust seasoning if needed

5. Pass through a fine sieve and store in the fridge until needed

Assembly

1. Smear the carrot puree around one edge of the plate and place the fish by the start of the smear

2. Add orange and fennel salad beside the fish and drizzle with the orange vinaigrette

See Restaurant is open for lunch on Christmas Day with limited spaces left! Phone to book.