Hunter Food

Pipette AT
4 x 6-7oz fillets fresh blue eye cod,
centre cuts
3 cups fresh peas
3/4 cup cream
2 verbena lemons, segmented with no
skins or membrane
12 shallots, cleaned and skinned
1/4 cup beef jus, reduced
seeds of a whole vanilla bean
4 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 1/4 cups chicken stock
dash of five spice
salt and pepper to taste
CYPRESS LAKES RESORT
Experience Pipette, the award-winning signature restaurant of Cypress Lakes Resort.
Relaxed ambience indoors or on the terrace. An elegant restaurant with
spectacular views across the valley and into the ranges beyond. The a la carte
menu changes with the seasons and features contemporary Australian cuisine
with regional specialties. The superb wine list features premium Hunter Valley wines.
Pipette is open for dinner every night from 6:30pm.
PAN ROASTED BLUE EYE COD WITH VERBENA LEMON AND PEA
MOUSSELINE
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For the green pea mousseline bring to the boil the chicken stock and five
spice. Add the peas and reduce to low and simmer until cooked. Strain
the liquid, place peas in a blender, add cream and a little stock. Season
to taste.
Place the shallots in the remaining chicken stock and simmer until tender.
Combine vanilla bean seeds, olive oil, vinegar and pepper to taste.
Pre-heat oven to 180°C.
Heat pan and sear blue eye, skin side down until sealed. Turn over and
bake in the oven for about eight minutes, or until warm through centre.
To plate place a large dollop of the pea mousseline on the plate and
top with the grilled blue eye cod, skin side up. Place three segments of
the verbena lemon on top of the fish and drizzle with the vanilla bean
sauce. Place three whole shallots on the plate and drizzle with the beef
jus.
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