Steamed scallop tortellini with verjuice and citrus butter sauce, crispy leek and herb salad and Yarra Valley salmon eggs from Ezard: Contemporary Australian Food (page 39) by Teage Ezard

  • lemons
  • fish mousse
  • Show all ingredients...

  • EYB Comments

    Can use the pasta dough on page 16, and the fish mousse on page 15.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can use the pasta dough on page 16, and the fish mousse on page 15.

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