SEA BREEZE

This is my recipe showcasing the bounty of the catch from the Gippsland Lakes and surrounding open waters.
 Heat a pan with 4 tbs of rice bran oil .
Saute 2 red onions peeled and thinly sliced into wedges , along with 4 cloves of garlic peeled and thinly sliced .
Cook till softened and aromatic .
Remove and set aside .
Place 3 fillets of salmon in the pan and cook for 4 minutes each side , remove from the pan and peel the skin off the fillet, and use 2 forks to shred the meat . Set aside .
In the same pan saute  250 gm of fresh scallops roe removed , along with 500gm of king prawns which have been peeled and deveined , keeping the tail intact .
This won`t take long , just keep on the heat till they lose their opaqueness .
Remove from heat and set aside .
Slice very finely 1 small bulb of fennel , small red chilli with seeds  and place in the pan and warm through .
Using the same pan  add 1/2 cup of cream fraiche .
Add 50ml of ouzo
1/2 tsp  of cracked black pepper
Pinch of sea salt.
Add the prawns and scallops , stir through the sauce and fennel .
Add the pulled salmon .
Turn off the heat .
Warm the serving plates and serve over a bed of  red rice .
Garnish sparingly with fennel fronds .
Enjoy.