Potboil fishing in the Furneaux.
From the sea to Your Plate.
Potboil Fishing is run by Jonno Hammond and partner Brie Rattray. They have a property in Lady Barron, Flinders Island and have been operating in and around the Furneaux region for over 5 years. They fish for southern rock lobster (crayfish) and scallops. Catch times depend on the season, markets and price.
Furneaux Scallops in Thai Green Curry Sauce
Ingredients
Furneaux Scallops
3 stalks lemongrass (white part only)
4 green chilli
100g ginger
1 bunch spring onions
1 bunch coriander
100g garlic
2 kaffir lime leaves
1 tbsp ground coriander
1 tsp ground white pepper
25g palm sugar
1.5 litres coconut milk
40g lime juice
40g fish sauce
Choice of greensoin Beef Steaks
RE-HEAT INSTRUCTIONS
Cook rice as per packet instructions.
Meanwhile, bring your curry sauce to a simmer on low/medium heat in a medium pot.
Add scallops and greens to the pot. Cook for 5 minutes.
Serve with rice.
Prep Time: 30 mins
Cook Time: 20 - 30 mins
Serves: 4
Pairing Suggestions
MAKE AT HOME
Method
1 Cut the lemongrass, chilli, ginger, spring onions, coriander, and garlic to a similar size and put in a food processor. Blend to a smooth paste.
2 Heat a medium-sized saucepan on medium heat. Add enough vegetable oil to coat the bottom of the pan. Add the paste and fry for 5-10 minutes to cook.
3 Bruise the lime leaves and add to the pan. Fry for another minute.
4 Add palm sugar and stir until dissolved.
5 Add coconut milk and simmer for 10-15 minutes.
6 Add lime juice and fish sauce.
7 Add in scallops and greens. Cook for 5 minutes.
8 Serve with rice.
Flinders island crayfish pasta
COOKING INSTRUCTIONS
This dish takes as long as it takes to cook a pot of pasta, using our curated ingredients from the Flinders Wharf Larder; nothing could be easier and more delicious after a day of getting wild with nature or lazing around on island time.
Place a large pot of well-salted water to a boil and cook pasta to the packet instructions. Drain, keeping a cup of pasta water. Soak mixed salad greens in cold water until ready to serve. In the meantime, place a large fry pan on medium-high heat, then add in olive oil and throw in the cray tail medallions, greens, and butter; toss around until the butter melts and the greens wilt; add Josh’s cray butter bisque paste, chopped parsley and toss the drained hot pasta through, adding a splash of reserved pasta water to loosen if needed. Taste for salt and add the juice of 1 lemon, season with freshly ground pepper and have some lemon wedges. Drain the salad and place it on a clean tea towel to dry—place in a bowl and dress with wharf dressing at the table.
Tip
It tastes even better cooked over the fire.
Wine pairing suggestion;
Havilah Skinsy Pinot Gris
Latta, WHAT-A- MELON, Rose
Minimum, Sangiovese/ Syrah, chilled
Note: we freeze our fish and meat to ensure the highest freshness and shelf life. All products are cryovaced and frozen as soon as our team at the Wharf processes them. Once defrosted in the refrigerator, we suggest fish and crayfish should be eaten within three days and red meat within five days. Please do not refreeze products once thawed
