Angelakis Weekly Seafood Specials
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Mussels: Paddestoel Mussels

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PADDESTOEL MUSSELS

(Recipe with the compliments of the Belgian Beer Cafe Oostende, Adelaide)

Ingredients:
1 kilo fresh Boston Bay mussels
1/2 brown onion
Same quantity of leek & celery (as of onion)
5 cloves garlic
100g Field Mushroosm
100g Bacon
100ml Fresh white wine
200ml Thickened cream
Garnish
1/2 bunch spring onions, finely chopped
Freshly cracked black pepper
Method:
To cook the mussels, firstly lightly sweat off the onion, leek & celery iin a large saucepan then add the garlic, mushrooms and bacon.  Deglaze with white wine and add mussels.  Cover and steam for a few minutes, add cream when mussels are partially open.  Bring to the boil, stir, and add garnish of freshly ground black pepper and spring onion.
Pour into a Mussel Pot and serve with Pommes Frites & Mayonnaise in the traditional Belgian Way.
 

Prawns: Thai Prawn Curry

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(1 vote, average 4.00 out of 5)

THAI PRAWN CURRY

Ingredients:  (Serves 4)
1kg medium green prawns, peeled, de-veined, leaving tails intact
1 tbsp olive oil
2-3 tbsp red curry paste
270g can coconut cream
2 tbsp fresh lime juice
1 tbsp grated palm sugar
2 kaffir lime leaves (optional)
1/4 cup (60ml) water
1/2 cup fresh coriander leaves
Method:
1.  Heat 1 tbsp olive oil in a frying pan over a high heat.  Add all the prawns and cook for 2-3 minutes or until cooked through.  Transfer to a plate and set aside.
2.  Reduce the heat to medium.  Add 2-3 tbsp red curry paste, the can of coconut cream, lime juice, palm sugar, kaffir lime leaves (if using) and the water to the pan.  Cook for 5 minutes.
3.  Add prawns, stir until heated.
4.  Stir in the coriander leaves and serve with steamed rice.
 

Swordfish: Lime & Chilli Swordfish with Herb Oil

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LIME & CHILLI SWORDFISH WITH HERB OIL

Ingredients:  (Serves 4)
4 swordfish steaks, about 175g each
Large handful of fresh mint, roughly chopped
Large handful of fresh Thai basil, roughly chopped
Large handful of fresh coriander, roughly chopped
3 tbsp olive oil
Salt & freshly ground black pepper
MARINADE:
3 tsp olive oil
Juice and finely grated zest of 2 limes
1 long red chilli, deseeded and thinly sliced
2.5cm (1") piece fresh ginger, peeled and grated
Method:
1.  Mix together the ingredients for the marinade in a shallow dish and add the swordfish steaks, turning until well coated.  leave to marinate for 30 minutes.
2.  Make the herb oil by putting the fresh mint, basil and coriander with the olive oil in a blender and process until pureed.  Season to taste with salt and pepper.
3.  Take the swordfish out of the marinade and put each steak on to a piece of baking paper large enough to wrap around it and make a parcel.  Spoon the marinade over the fish.  Fold up the paper around each piece of fish to make a loose  parcel.
4.  Place the fish parcels in a bamboo steamer.  Cover and steam over a wok of simmering water for 8-10 minutes or until the fish is cooked.
5.  Remove the fish from the parcels and transfer to warm serving plates.  Pour over any juices in the baking paper, then spoon over the prepared herb oil and serve.
 

Ocean Trout: Ocean Trout with Baby Vegetables

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OCEAN TROUT WITH BABY VEGETABLES

Ingredients:  (Serves 4)
4 portions Ocean Trout (approx. 150g each)
8 baby beetroot
20 baby carrots
2 small zucchini, sliced
8 baby new potatoes, halved
4 baby onions
TARRAGON LEMON SAUCE:
20g butter or margaine
1 clove garlic, crushed
1 small onion, chopped
1 tbsp plain flour
3/4 cup low-fat milk
1 tbsp fresh tarrgon
1 tsp grated lemon rich
1 tbsp lemon juice
Method:
To make the sauce, heat butter in pann, add garlic and onion, cook stirring until onion is soft.  Add flour, cook stirring, until bubbling.  Remove from heat, gradually stir in milk.  Stir over heat until mixture boils and thickens.  Stir in tarragon, lemon rind and juice.
Boil, steam or microwave unpeeled beetroot until just tender, drain.  Cool 5 minutes; peel beetroot.  Boil, steam or microwave remaining vegetables separately until tender.
Place fish in baking tray - bake in oven for about 20 minutes or until just tender.  Peel skin away from fish.
Serve fish with vegetables and tarragon lemon sauce.
 


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