Angelakis Weekly Seafood Specials
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Yabbies: Pernod Yabbies with Mayonnaise

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PERNOD YABBIES WITH MAYONNAISE

Ingredients:
1kg Cooked Yabbies, shelled and de-veined
50g Butter
Chopped fennel
Pernod
Shallot & Spring onions (optional)
For the Mayonnaise:
2 eggs
1.5 cups Vegetable Oil (neutral tasting)
1 teaspoon French mustard
1 dessertspoon vinegar
Pinch of salt
Lemon juice
Method:
Make the mayonnaise by breaking the eggs into a blender.  Add the mustard and salt.  Turn the blender on to slow speed and drip the oil into the eggs.  When the oil has been absorbed, add the vinegar and a good squeeze of lemon juice.  You may wish to adjust the seasoning a little to your own taste.
Warm the yabbies in the butter with the fennel, flame in the Pernod and place on a bed of rice.  Serve immediately with the mayonnaise.
 

Blue Swimmer Crab Omelette

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(3 votes, average 2.67 out of 5)

BETHANY'S BLUE SWIMMER CRAB OMELETTE

(With the compliments sof Bethany Finn from The Urban Bistro)

Ingredients:  (Serves 4)
8 blue swimmers, steamed for 8 minutes and meat picked
12 eggs (XL free range)
1 tbsp fish sauce
1 tbsp palm sugar
200ml chicken stock
60ml vegetable oil
30ml oyster sauce
15ml sesame oil
1 punnet bean sprouts, or soybean sprouts
1 punnet snow pea shoots or snow pea tendrils
Method:
Firstly heat the clear chicken stock and add one tablespoon of fish sauce and 1 tablespoon palm sugar, bring to the boil, remove from the heat.
To make the omelette for one person, in a small bowl, mix three eggs with a fork, just enough to break the yolk.  Heat a wok until the oil is just starting to smoke, tip in egg mix, then add the crab meat.  Slide the wok under a hot griller for one minute or until just cooked.
Tipe the flat crab omelette on to a clean tea towel, top with bean sprouts, snow pea shoots and roll into a torpedo shape, place on to the middle of a deep plate, pour over hot stock, drizzle with a little oyster sauce and sesame oil, and if your're brave, try it with a little chilli oil, and a sprig of coriander...delicious.
(Bethany:  This is my favourite way to eat crab and a very light omelette, perfect on a summer's day!  This dish a main stay on the menu at Urban, too many regulars would kill me if I changed the menu.  Hmm, nice to know!!)

 

 

Scallops Grilled with Cauliflower, Feta Cream & Salted Pistachio Nut Crumble

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GRILLED SCALLOPS WITH CAULIFLOWER, FETA CREAM & SALTED PISTACHIO NUT CRUMBLE
(Recipe with the compliments of Adam Swanson, Executive Chef, Zucca Mezze Restaurant, Holdfast Shores)
 
Ingredients:  (Serves 4)
CAULIFLOWER & FETA CREAM
1 Cauliflower
1 ltr Cream
1 cup Milk
100g Butter
200g Goat's milk feta
Fresh Oregano (2 sprigs)
Salt & Ground White Pepper
Method:
1.  Take cauliflower and cut into small pieces, cutting off majority of stem.
2.  Take small saucepan and place cauliflower into it and cover with cream, just covering it.
3.  Add half of the milk and if needed, add remaining later.
4.  Season a little (remembering that the feta is salty, so don't add too much).
5.  Add butter and sprigs of oregano to saucepan.
6.  Place on a low heat and bring to the boil slowly.
7.  Once boiled, allow to simmer until cauliflower is cooked.
8.  Strain liquid (keeping liquid for blending).
9.  Remove any oregano leaf and stalk.
10.  Take a blender, add cauliflower and blend until smooth using excess cream to mix until a smooth consistency (don't over-blend).
11.  Take four cubes of feta and add to cauliflower and pulse through mix (if needed, add extra cube one at a time).
12.  Remove cauliflower and taste for seasoning.  It should be nice and creamy and rich with a feta taste.
13.  Take a sieve and pass through twice.
14.  Place in 1 litre containers and store in fridge.
GRILLING SCALLOPS METHOD:
Take 16 Japanese scallops, roe off, and place on to a tray and season with a little salt and pepper.  Using 2 black cast iron pans, heat them on high heat and add a little dash of olive oil into both.  When smoking, evenly place scallops over pans and reduce heat to medium to high.  Cook for 2 minutes on the first side and then turn.  Cook for a further 2 to 3 minutes.  Once cooked, place on to a tray lined with absorbent towel.
SALTED PISTACHIO NUT CRUMBLE METHOD:
Take 1 cup of pistachio kernels and crush them either in a food processor of with a meat mallet.
Place into a bowl and add a little olive oil and a good pinch of salt.  Mix together.  Check that the nuts aren't too salty.
To plate the dish, take a large scoop of HOT cauliflower cream and spread down the middle of a plate.  Place a small amount of crumble over 4 scallops and place evenly down the cauliflower cream.
To finish, garnish with lightly dressed micro herbs.
 

Marlin: Seared Sesame Marlin

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(4 votes, average 2.75 out of 5)

SEARED SESAME MARLIN

Ingredients:  (Serves 6 as an entree)
3 marlin steaks approx. 300g each
2 tablespoons soy sauce
3 tablespoons sesame seeds
1 tablespoon oriental peanut oil
Method:
Dip the marlin in soy sauce.  Press sesame seeds into both sides of the fish and refrigerate for 1/2 hour or overnight.  Heat oil in a pan over a medium-high heat and fry marlin on one side for about 2 minutes, turn and cook the other side for about a minute.  Cool for a few minutes before cutting each piece into 6 diagonal slices and placing on top of salad greens.
SALAD:
Toss two handfuls of rocket or baby spinach and red onion rings in 1.5 tablespoons peanut oil, 1.5 tablespoons soy sauce, 1.5 tablespoons sherry vinegar and scant teaspoon sesame oil.
 


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