Seared King Fish in Fennel Jus
I was told once by one of the richest persons in Manila that Modern Australian Cuisine is among the best in the world. Modern Australian seems to be highly influenced by French and Nouvelle Cuisine. Fish is very popular and produce is fantastic.
This dish begins with filleting the fish and cooking the bones in shallots, mushrooms, calamari and fennel to create a jus. Keep the fennel tops until the last minute for the are splendid when crunchy. Finish the jus with butter as usual for emulsification and a great shine. Sear the fish in a pan skin side down first and finish in the oven. A few snow pea sprouts would create and Edible Art.
Voila!
The Melbourne Art Scene 