Oysters and watercress from Mietta's Recipe Collection

Damien Pignolet

Oysters and watercress

Allow four freshly shucked oysters per person. Using some light brown milk bread, square section, make sandwiches consisting of three slices of bread buttered and filled with watercress leaves. Pack the sandwiches in greaseproof paper and weigh them down for one hour under refrigeration.

Trim to a square and cut in half. One sandwich is a portion together with several batons of lebanese cucumber and a little mound of mignonette pepper. The oysters should be kept upright on a little bed of flossy fine salt to retain the juices in the shells.

(Damien issued our kitchen with the most painstaking of work sheets. Every part of the process was outlined clearly and carefully. Aside from the things he brought with him from Sydney he decided to make the choice himself of one ingredient, the bread for the oysters. Somehow this became a major nightmare, the right loaf could not be obtained.)

Amuse bouche of oyster terrine
A recipe from Miettas and Friends, This is Tony Bilson's recipe for Amuse bouche of oyster terrine

Barramundi in parsley crust
A recipe from Mietta and Friends, This is Romain Bapst's recipe for Barramundi in parsley crust

Brandade De Morue (Cream Of Salt Cod)
Salt cod soaked overnight and cooked with lemon and cream

Coquilles St. Jacques
Gratineed scallops

Crispy skinned snapper with creamy garlic lentils and nicoise vegetables
A recipe from Great Australian Chefs, This is David Rottenberg's recipe for Crispy skinned snapper with creamy garlic lentils and nicoise vegetables

Estouffade Of Red Emperor
Fish steamed in a sealed pot with vegetables & sauvignon blanc

Garfish with scallop mousseline
A recipe from Mietta and Friends, This is Hermann Schneider's recipe for Garfish with scallop mousseline

Morue Frite A La Provencale
Smoked cod browned & poached with onions, tomatoes, olives & herbs

Mousse De Saint Jacques
Scallop mousse garnished with yabbies

Nage Of Scallops With Lemon And Turmeric
Scallops garnished with zucchini & served with a mussel, lemon & turmeric based sauce

Oysters and watercress
Allow four freshly shucked oysters per person

Queensland scallop tourte with warm cannelli beans, black chanterelle and smoked sardines
A recipe from Great Australian Chefs, This is Meyjitte Boughenot's recipe for Queensland scallop tourte with warm cannelli beans, black chanterelle and smoked sardines

Salad of prawns on kipfler potatoes
A recipe from Mietta and Friends, This is Donovan Cooke's recipe for Salad of prawns on kipfler potatoes

Scallop salad with seed mustard Dressing
A recipe from Great Australian Chefs, This is The Van Haandel family and Micheal Lambie's recipe for Scallop salad with seed mustard Dressing

Scallops With Sea Urchin Sauce

Sea scallops with scallop roe ragout
A recipe from Great Australian Chefs, This is Tony Bilson's recipe for Sea scallops with scallop roe ragout

Seared fillet of rouget with anchovy custard
A recipe from Great Australian Chefs, This is Serge Dansereau's recipe for Seared fillet of rouget with anchovy custard

Starfish Of Queenscliff
Mousse of snapper with crayfish with a vermouth & seafood sauce, garnished with snow peas, squid & tomato conc

Terrine Of Seafood, Scampi, John Dory, Mussels And Spinach Compote

Twice cooked snapper with a light rouille
A recipe from Miettas and Friends, This is Tony Bilson's recipe for Twice cooked snapper with a light rouille

Warm Carpaccio Of Ocean Trout And Scallops With Two Caviars And Fresh Dill
Ocean trout fillets & scallops warmed & served with carrots, celery, leek & a caviar, lemon & dill butter

Warm salad of smoked eel and pink eye potatoes
A recipe from Great Australian Chefs, This is Jeremy Strode recipe for Warm salad of smoked eel and pink eye potatoes