Angelakis Weekly Seafood Specials
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Pan-Fried Leatherjackets with Capers & Butter

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Recipe by Chef Steve Manfredileatherjacket_with_capers

You Need: (Serves 1)

  • 1 leatherjacekt (400-500g)
  • 2 tablespoons unsalted butter
  • 2 tablespoons of well-rinsed, whole, large, salted capers

Method:

Choose one leatherjacket per person, skinned with head off.

  1. Heat 2 tablespoons of unsalted butter in a frypan until it is foaming.
  2. Fry the leatherjackets fitting 1 or 2 in comfortably. Depending on the thickness, the fish should take 4-5 minutes each side making sure the flame is not too high and burning the butter too quickly
  3. Once the first side is cooked, turn the fish and add 2 tablespoons of well-rined, whole, large, salted capers so that they sizzle and crisp up
  4. When the fish is cooked through, serve with the capers and butter spooned on top
 

Cider-Poached Trout with Mustard-Chive Creme Fraiche

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You Need:  (Serves 6)

  • 6 x 200g ocean trout fillets, skinned and pin-boned
  • 750ml dry apple cider
  • 3 sprigs of thyme
  • 2 fresh bay leaves
  • 3 shallots, thinly sliced
  • 6 black peppercorns
  • Mustard-chive crème fraîche:
  • 1 bunch of chives, finely chopped
  • 2 teaspoons wholegrain mustard
  • 250g crème fraîche

 

Method:

For mustard-chive crème fraîche, place all ingredients in a bowl, season to taste with sea salt and freshly ground black pepper, then stir to combine well.  Cover closely with plastic wrap and refrigerate until required.

Place cider, thyme, bay leaves, shallots and peppercorns in a large deep frying pan and bring to the boil, then simmer over low heat for 10 minutes.  Add trout and simmer gently for 2 minutes, remove pan from heat and stand, covered, for another minute for medium-rare or until cooked to your liking.  Remove trout from poaching liquid, discarding liquid, then divide among 6 plates, top with a little mustard-chive crème fraîche and serve immediately, with salad and remaining mustard-chive crème fraîche passed separately.

 

Scallops a la Rose

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With compliments of the Hahndorf Hill Winery

 

You Need: (Serves 2)

  • 200g scallop met
  • 350g organic spirale pasta
  • 250ml dry rose
  • olive oil
  • 1 teaspoon crushed garlic
  • freshly crushed tarragon leaves
  • salt and cracked pepper
  • 2 heaped tablespoons bio-dynamic quark

 

Method:

Boil 350g or organic pasta (spirale) until al dente.

Add 250ml dry rose to a saucepan. When gently boiling, add 200g of scallop meat, a good crush of black pepper and then gently simmer for about 3 minutes.

Meanwhile, toss the drained and cooked pasta into a deep saucepan with a bit of olive oil, i teaspoon crushed garlic and some freshly crushed tarragon leaves, some salt and then stir vigorously to mix the ingredients. Add 2 heaped tablespoons of bio-dynamic quark and continue to stir until the pasta coils are all lightly coated with quark and leaves. Spoon unti this the poached scallops with a small amount of the wine sauce.

Serve in deep pasta bowls with a lemon myrtle infusion stick.

 

Fish Stock

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(1 vote, average 4.00 out of 5)

fish-stockStock is the base for all sorts of delicious dishes such as risottos, sauces, stir-fries and, of course, soups.

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