Seafood SUCCESS

Matt Golinski says the quality of the seafood we choose makes a bigger difference to the meal we’re preparing than almost any other ingredient.

Method:

• Arrange the leeks in a single layer in a small baking tray, pour over the vegetable stock and season with salt and pepper. Cover and bake for 30 minutes at 180°C.

• Toss the cherry tomatoes in the olive oil, season and place on a baking tray lined with baking paper. Roast for 10 minutes at 180°C.

• Bring the milk and water to the boil and whisk in the polenta in a steady stream. Stir until it thickens, then reduce the heat to very low and cook for 15 minutes, stirring occasionally.

Choosing seafood that is caught and processed locally is a sure-fire way to know you’re going to get the best result possible. These recipes celebrate three of the Sunshine Coast’s greatest fishing industry success stories – Mooloolaba Prawns, Swordfish and Spanner Crab.

Pretender

Serve With Perfect Pretentious

• Stir in the parmesan, butter and cream, season with salt and white pepper and set aside for half an hour.

• For the salmoriglio, in a pestle and mortar or a small blender, blend the oregano, anchovies, garlic, lemon juice and olive oil into a rough paste.

• Lightly oil, season and grill the swordfish on both sides until only just cooked through. Allow to rest for a couple of minutes then cut into large dice.

• Use the braising liquid from the leeks, thin out the polenta to a soft pouring consistency and divide between four bowls.

• Toss together the diced swordfish, leeks and cherry tomatoes and divide between the four bowls.

• Spoon on generous amounts of salmoriglio and serve immediately.

SPANNER CRAB RISOTTO WITH LEEK, PEAS AND ASPARAGUS

Ingredients:

• 250gm arborio rice

• 1 onion, finely diced

• 1 leek (white part only), finely diced

• 30ml olive oil

• 750ml vegetable, chicken or fish stock

• 400gm raw Spanner Crab meat

• ½ cup fresh or frozen peas

• 1 bunch asparagus, sliced into rounds

• 50gm parmesan, grated

• 30gm butter

• Zest of ½ a lemon

• 1 clove garlic, finely chopped

• 2 tbs flat parsley, finely chopped

• Salt and pepper