Are you a seafood lover or on a seafood diet, well SEE the following FOOD and eat it! :)
SALMON…………. GRRRRRR
They are so many ways to treat this delegate beauty ……… so in this case we going to prep it in
different way.
Pan Fried Salmon
Ingredients
½ tsp Curry Powder
1 Cauliflower roughly chopped
1 Onion roughly chopped
1 Bunch Asparagus Cleaned
½ Cup of Pitted Dates
4 Medium Turnips Boiled
30g Butter
1 Cup Brown Lentils
4 tbsp Soy Sauce
4 tbsp Honey
S&P
500ml Vegetable stock/ Water
Method
1. In a pot place your butter, onions, curry powder, salt and the cauliflower. Caramelize the
cauliflower a bit and add 1 cup of stock let it cook until soft and the stock is dissolved and
blend finely.
2. Lentils in a pan with a bit of butter toast your lentils until you get that nutty flavour. Add
your soy and honey, stir and add stock and let it braise for 20min while keeping a close eye
on the lentils.
3. In a small pot place, your dates and stock and little bit of butter will not hurt. Let it cook until
the dates are soft and blend. It will give you a puree consistency.
4. In a hot medium pan add butter and your asparagus for 2 minutes and season with S&P and
you want to have the char and crunch on the greens. In the same add your turnips just for
colour and season.
5. Then you can plate however ……. ENJOY
6. The sauce can be either a Beurre Blanc OR Lemon Butter ….KEEP VISITING THE BLOG TO VIEW THE RECIPES
SOON
Grilled Salmon with Pea Puree, Pea Fricassee, Confit Cherry Tomatoes and Curry Beurre Blanc
INGREDIENTS
1 cup Peas
2 Onions
1 cup Cream
30g Butter
S&P
1 Potato
1 cup Cherry tomatoes
1/2cup white wine
2 Curry leaves
1/2 Cup olive Oil- Confit
Garlic, Thyme and mixed herbs
METHOD
1. Pea puree- Blanch the peas in salt water for 3 minutes, then straight to the blender and
blend until smooth and add a bit of butter for the velvet smooth texture.
2. Pea Fricassee- Peas and 1/4 cup onions sauté with butter, then add cubed potatoes and let it
simmer for 10 minutes.
3. Confit Cherry Tomatoes- Add your herbs and garlic to your olive oil and drop your tomatoes
in on a very low heat in the salamander and let the tomatoes infuse for 2 hours.
4. Curry Beurre Blanc- Finely chopped onions, Bay Leaf, curry and butter, simmer for 5 minutes
and then add ½ a cup of white wine and reduce. Then add 1 cup and cream and let it simmer
for 10 more minutes.
5. Onion Cups- Take small onions cut in half and heat up a pan with a bit butter and place the
onions in on one side, then flip them over and finish them in the oven.
6. Grilled yellow tail- Marinate the fish in lemon zest, thyme, salt and pepper for 15 minutes.
Then on a hot grill you can place your fish and grill 3 minutes on each side then finish of in
the oven.
Grilled Prawns
Ingredients
1kg frozen corn and 1 Whole Fresh Corn, Charred
1 Onion, roughly chopped
Parsley
30g Butter
1 Red Onion Finely Diced
1 Fennel Bulb, Shaved thinly
1 Granny Smith Apple, cut into brunoises
2 Avocado
S&P
10ml Olive Oil
2ml Lemon Juice
Method
1. Sauté the onions and the frozen corn in butter and add 1 cup of water and let it cook for
15 minutes. When it is done you have to blend it thoroughly and strain it and drop a block of
butter and cover.
2. On an open flame char the whole corn, and in a bowl add the chopped parsley, red onion
and the remove the charred corn kernels with a knife into the bowl. Season and add olive oil
and set aside.
3. Peel avocado and place into a bowl lemon juice, salt and pepper, blend into a puree.
4. Using a Mandolin slice apples and the fennel thinly for garnish.
*NB Prawn Shells (Prawn Bisque) A bit of chorizo and Ginger would give you another view on Chef
Sam’s Bisque ……...Hahahahahahahaha
Ingredients
Tomato paste and Red Capsicum
Leeks and Butter
Ripe tomato and Stock
Bay leave and Carrots
Onion and Cayenne Pepper
Celery Stalks and Cream
Make sure you roast the shells first you will thank me later…………………!!!!!!!!!!!
