Blue Eye Skin Rice Cracker

Blanch Blue Eye Trevalla skin in water for 5mins until soft. Then blend skin, cooked jasmine rice, water, and
bicarb soda together until a smooth paste is formed. Spread thinly on a tray and dry in dehydrator, or in oven
at 90 degrees for 4-5 hours. Once fully dry, deep fry at 180 degrees until crispy.

Blue Eye Trevalla & Asparagus

Portion fish into two servings and sous vide at 44 degrees for 30 minutes. When fish is nearly done, blanch the
asparagus spears in boiling water for 2-3 minutes, then season to taste with salt and butter.

Tarragon Sauce

As your fish cooks, bring fish stock to the boil and reduce it by half. Add cream and tarragon and simmer for a
further 10 minutes. Add lemon juice, then whisk in lantana until smooth. Strain sauce and add salt to taste.

Optional Garnishes: Tarragon Oil

Blanch Tarragon and spinach and refresh in ice water. Blend together with olive oil until smooth.
Allow to strain overnight through a cheese cloth. Drizzle completed dish with splash of tarragon oil and garnish
asparagus with a small teaspoon of salmon caviar