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You are here: Home / Archives for Seafood

BBQ Whiting with Tarragon Butter Sauce

July 4, 2020 by admin Leave a Comment

Here’s my first attempt at a dish from Josh Niland’s remarkable and scary cookbook “The Whole Fish”. Josh is renowned for using the whole fish. THE WHOLE FISH.

I surprised the person at the local fish market (a favourite haunt) when I said that I wanted to scale and gut the whiting myself. Having done that, I lost the will to attempt to cook the scales or guts.

I then laboriously reverse-butterflied and pinboned 4 whiting. I took AGES, but I improved. I kept the bones and heads and made some fish stock to go into the sauce. c

The sweet potato, sliced fennel bulb and fish were cooked on the BBQ.

I must admit that I tweaked Josh’s sauce recipe.

300ml of the fish stock that I’d made
1/2 cup of white wine (the recipe said verjuice and we were out of it)
A piece of orange peel
Some fennel seeds
Fresh tarragon from the garden

Reduce it all down and add 80g butter.  The sauce was fantastic. The peas go realy well.

A great meal.

Filed Under: BBQ, Seafood

Red Emperor in Ancho Sauce

November 18, 2019 by admin Leave a Comment

Here’s a beautiful piece of Red Emperor fish.

The sauce is made from a dried ancho chilli, blackened garlic and onion, and tomato.

I pan-fried the fish on both sides and then finished it in the sauce. This is a mini-tagine so the lid was on for a bit.

I added corn, sliced spring onion and some extra chilli (the long red supermarket kind).

The puree is made from green mango, sour cream and lime juice.

Served with avocado, coriander and a slice of lime.

The bread was flatbread that I made the day before, then pan-fried.

Filed Under: Seafood

Orange and Coriander Flathead

September 5, 2019 by admin Leave a Comment

This is simple and tasty.

Flathead tails rolled in freshly ground coriander seeds, black pepper and salt, pan-fried.

Carrot puree – boil carrot for about 25 mins. Puree with butter and a little cream.

Cauliflower – mixed with olive oil and salt. Baked at 200C for about 25 mins.

Corn – cob boiled for 10 mins. Shaved kernels toasted in oil and butter.

Toasted pine nuts.

Blood orange zest.

Reduced juice from 2 blood oranges, thickened with a little arrowroot,  drizzled badly on the plate!

Filed Under: Seafood

Kingfish with Campari and Orange

July 20, 2019 by admin Leave a Comment

Last night’s entree consisted of oysters with a kingfish carpaccio with an orange and Campari dressing.

The recipe came from Delicious magazine, Issue 191, April 2019. Delicious is a fantastic magazine and I recommend that you subscribe.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tbsp Campari
Zest of 1 orange
2 tbsp orange juice
2 tsp caster sugar
1 1/2 tbsp chardonnay vinegar (or white wine vinegar).

The quality of the olive oil (use a lighter oil) and the vinegar will make the difference in this dressing.

Whisk the above ingredients.

Slice the kingfish thinly. Top with thinly sliced fresh radish. Drizzle with the dressing. Top with micro-greens (we’re growing several kinds of these at home).

I added a little cracked black pepper and sea salt.

This was accompanied by an excellent Arras bubbly from Tasmania. A fantastic entree.

The main course consisted of coriander, fennel and orange flathead fillets on a cauliflower puree with a lentil stew and pickled cauliflower leaves.

Filed Under: Seafood

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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