Blue Eye and Mussels with a Boulliabaise-style Sauce - Lake House Restaurant, Daylesford

Blue Eye and Mussels with a Boulliabaise-style Sauce - Lake House Restaurant, Daylesford AUD39

 

I am a big fan of boulliabaise, and after what Julia and I had in Nice (ok, it wasn't Marseilles), not many so-called boulliabaises could compare. This sauce did. It was rich with the flavours of the sea but the fennel shone through. A very nice balance. A thick juicy slice of braised fennel added to the aniseed accent.

 

The blue-eye was superbly cooked, slightly rare in the middle, so that the fish didn't flake, but almost fell apart in your mouth! Julia doesn't usually like half-cooked fish, but this was no ordinary half-cooked fish!

 

The mussels, while sweet, plump, and juicy, didn't stand a chance against the sauce! :)

 

It was just as well potatoes were included to help mop up some of the sauce. I did the rest with bread :P

 

- Julia and Alpha by the lake

- The Lake

- Kookaburra

- Julia feeding kookaburra

- Charger Plate by Alla Wolf-Tasker

- Parmesan Panacotta amuse bouche

- Charcuterie Plate

- Blue Eye and Mussels with a Boulliabaise-style Sauce

- Almost Nose-to-Tail Pork

- Lake House restaurant interior

- Chocolate Fondant, Marquise and Sorbet

- Petit Fours

 

Lake House Restaurant

King St Daylesford 3460

(03) 5348 3329

www.lakehouse.com.au/

 

Lake House Restaurant was awarded two chef's hats in The Age Good Food Guide 2006.

Done