Categories
Seafood

Salmon Mousse

Salmon Mousse
Ingredients
  • 1 egg
  • ½ teaspoon dry mustard
  • salt and pepper
  • pinch sugar
  • 1 tablespoon lemon juice
  • ¼ cup oil, approx.
  • 220 g can red salmon
  • ½ cup cream
  • 2 teaspoons gelatine
  • 2 tablespoons boiling water
Instructions
  1. Put the pepper, salt, mustard, sugar and egg in blender. Blend for a few seconds on low speed, then add lemon juice.
  2. With the blender on slowly pour in oil. The sound of the blender will be noticed to change when about ¼ cup oil has been added. When this happens the mayonnaise is ready for use.
  3. Dissolve gelatine in the boiling water. Add to the mayonnaise in the blender and, with blender still running, add undrained salmon and cream. When it is all smoothly blended, pour into a serving dish or bowl.
  4. Refrigerate until set.

 

Categories
Seafood

Salmon In Orange Sauce

Salmon In Orange Sauce
Ingredients
  • 4 slices of fresh salmon
  • 1 tbsp lemon juice
  • salt & pepper
  • 30g butter
  • 1 onion
  • ¼ cup fresh mixed herbs
  • 2 cups fish stock
  • 1 cup dry white wine
  • 2 tbsp capers
  • 1 cup crème fraîche (see below)
  • juice of 2 oranges
  • 8 orange slices for decoration.
Instructions
  1. Clean salmon and season with salt & pepper. In large pan sauté finely chopped onions, add herbs and stir, add stock, wine, capers and heat up, add crème fraîche and orange juice. Add salmon to sauce and let simmer on low heat for 5 - 6 min. Serve and decorate with orange slices.
  2. If you cannot get creme fraiche locally then you can make it:
  3. Bring two cups of pure cream to room temperature. Stir in ¼ cup buttermilk or l cup sour cream, mix and leave at room temperature for five to six hours. Put it in the fridge for at least four hours to let it thicken more. It will in the fridge for around 8 days.

 

Categories
Seafood

Salmon Croquettes

Salmon Croquettes
Ingredients
  • 220gr can of salmon
  • 1 small onion
  • 1 tsp curry powder
  • 1 tbls chopped parsley
  • 2 tsp lemon juice
  • 1 egg
  • ½ cup milk
  • 2 cups dry breadcrumbs
  • oil for deep frying
White sauce:
  • 4 tbls butter
  • 4 tbls flour
  • 2 cups milk
  • salt and pepper
Instructions
To make the white sauce:
  1. Melt the butter on low heat. Remove from heat and stir in the flour until its smooth.
  2. Cook for a further 1 minute. Remove from heat and stir in milk.
  3. Return to heat and stir until it boils and thickens. Reduce heat and simmer for 3 minutes. Season.
Croquettes
  1. Drain the salmon, remove bones and break apart.
  2. Peel and grate or very finely chop the onion.
  3. Add salmon, onion, curry, parsley and lemon to the sauce.
  4. Refrigerate until the mix goes firm.
  5. Mould into croquette shapes, 2.5cm thick, 5cm long.
  6. Beat the egg and milk lightly.
  7. Dip each one in egg and then press breadcrumbs on. Refrigerate until firm.
  8. Fry in deep hot oil until golden then drain on paper towel.

 

Categories
Seafood

Prawn Cocktails

Prawn Cocktails
Ingredients
  • 750 g prawns
  • lemon slices
  • lettuce
  • 3 tablespoons mayonnaise
  • 4 tablespoons lightly whipped cream
  • 3 tablespoons tomato sauce
  • a few drops tabasco sauce
  • 1 tablespoon brandy
  • salt, pepper
  • 2 teaspoons worcestershire sauce
Instructions
  1. Shell the prawns and save 6 big ones to garnish. Tear the lettuce into small pieces, or shred finely. Then arrange it over base of 6 serving dishes or glasses. Top with the prawns and spoon over the sauce.
  2. Garnish each one with a lemon slice and saved prawns.
  3. Sauce: Mix together the mayonnaise, tomato sauce, brandy and worcestershire, lightly stir in cream and season to taste with tabasco sauce, salt and pepper.

 

Categories
Seafood

Oysters Rockafeller

Oysters Rockafeller
Ingredients
  • Oysters
  • Cooking spinach
  • finely grated onion
  • lemon juice
  • bread crumbs
  • grated cheese
  • paprika
Instructions
  1. Cover oysters in their half shell with a mixture of cooked spinach, chopped finely, grated onion and a couple of drops of lemon juice.
  2. Top each one with breadcrumbs, finely grated cheese and paprika. Then brown the oysters under a hot griller.

 

Categories
Seafood

Oysters Kilpatrick

Oysters Kilpatrick
Ingredients
  • Oysters
  • Worcestershire sauce
  • salt
  • pepper
  • bacon
Instructions
  1. Season oysters in the shell with a few drops of worcestershire sauce, salt and pepper. Cover each oyster with 1 or 2 small strips of bacon.
  2. Place them under hot griller until the bacon is crispy.

 

Categories
Seafood

Mediterranean Tuna Patties with Lemon Fettuccine

Mediterranean Tuna Patties with Lemon Fettuccine
Ingredients
  • 425 gram can tuna, drained
  • 2 teaspoons garlic
  • 1 tablespoon tomato paste
  • ¼ cup sliced black olives
  • ½ teaspoon dried oregano
  • 1 tablespoon oil
  • 2 cups mash potatoes
  • plain flour
  • oil
  • ½ red capsicum, diced
  • Lemon Fettuccine:
  • 250 grams fettuccine
  • 1 teaspoon garlic
  • slat and pepper
  • 1 tablespoon oil
  • 2 teaspoons poppy seeds
  • 1 tablespoon lemon juice
Instructions
  1. Heat oil in frying pan, over a low heat. Add garlic and red pepper and fry until soft. Put into a bowl with tuna, mash potatoes, tomato paste, black olives and oregano. Mix well and mould into 12 patties. Refrigerate for 30 mins or until desired. To cook, coat patties with a little flour and gently fry in hot oil until golden brown. Serve with lemon fettuccine.
  2. Lemon fettuccine:
  3. Cook fettuccine according to packet instructions until al dente. Drain well. Heat oil in a large saucepan over a low heat. Add garlic and fry for 1-2 minutes. Add poppy seeds, lemon juice, fettuccine and salt pepper, and toss over heat until ingredients are well mixed and hot.

 

Categories
Seafood

Mediterranean Bluefin Tuna with Smashed Potatoes

Mediterranean Bluefin Tuna with Smashed Potatoes
I prefer tuna steaks cooked very briefly in a pan with olive oil but you can grill to your preference as well
Ingredients
  • ¼ cup olive oil
  • 1 large onion, thinly sliced
  • 1 can diced tomatoes, undrained
  • 1 cup pitted black olives or a mix of black and green
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon salt
  • 4 tuna steaks about 1.5cm thick
  • Salt
  • Freshly ground black pepper
  • 8 baby or small potatoes
  • 3 tablespoons garlic butter
Instructions
  1. Preheat the oven to 200C. Cook the potatoes in the microwave for 8 - 10 minutes until just tender or boil/steam until same. Place on an oven tray and cut a shallow cross in the top of each then squash slightly. Top each with a little of the garlic butter and roast until browning and a bit crunchy (15 - 20mins).
  2. Heat olive oil in a pan over medium heat. Add onion, and cook until tender and lightly browned. Add tomatoes, thyme, salt and olives, and cook, stirring, 3 to 4 minutes or until mixture is well blended and tomato juice has reduced slightly.
  3. Sprinkle tuna steaks with salt and pepper. In a non-stick fry pan with olive oil on medium high heat sear each side of the tuna steaks. They are best raw in the middle as they will continue to cook after removing them from heat. For steaks this thin I only cook 10 seconds on each side. You can also cook on a grill if preferred. Transfer tuna steaks to individual plates, and top evenly with tomato mixture. Serve with smashed potatoes and a green vegetable.

 

Categories
Rice Seafood

Lunchtime Kedgeree

Lunchtime Kedgeree
Ingredients
  • 1 small onion, finely chopped
  • 15g butter, chopped
  • ½ to 1 tsp curry powder
  • ½ cup long grain rice, uncooked
  • 1 chicken stock cube, crumbled
  • I cup hot water
  • 185g can tuna, drained and flaked
  • ½ frozen peas, thawed
  • Dash of lemon pepper
  • Lemon & Parsley garnish
Instructions
  1. Place onion and butter in a large micrwave safe dish and m/wave on high for one minute. Add curry powder, lemon pepper and stir.
  2. Add rice, stock cube and hot water, stir and m/wave partially covered on high for 4-5 minutes.
  3. Stir, and continue cooking uncovered on high until the water is absorbed (2-3 minutes)
  4. Stir tuna and peas through, M/wave on medium for a further 2-3 minutes and allow to stand for a further 1.
  5. Serve hot with lemon and parsely garnish

 

Categories
Pasta Seafood

Linguine Thai Prawn Balls

Linguine Thai Prawn Balls
Ingredients
  • 1 pkt (375grams) Plain Linguini
  • 200g green King Prawns pealed and chopped
  • 80g bean shoots
  • 1 bunch Coriander. Leaves and roots, roughly chopped
  • 1 bunch Basil, roughly chopped
  • 50g peanuts, roughly chopped
  • 1 tbsp grated ginger
  • 2 Kaffir lime leaves finely sliced
  • 4tbsp seafood curry paste
  • 3 free range eggs
  • 150g rice flour
  • Vegetable Oil for deep frying
Instructions
  1. Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.
  2. Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'deurve served with tooth picks and roasted chilli jam dipping sauce.
  3. Note: To add more character to the Thai Prawn Balls you could substitute the plain linguine with Hot Chilli Linguine
Notes
Sandra Guzzi is the owner of Australian Food Merchants, a retailer of fine gourmet food online. Sandra & her partner are proud to showcase to the world the best of Australian foods. For more information, visit the website http://www.ausfood.com.au Article Source: http://EzineArticles.com/