Cook up a fresh catch
with our delicious seafood recipes by Chef Manuel
Black Olive & Tuna Stuffed Calamari with Cherry Tomato Salsa & Zesty Pane Gratinato
MARCH 2020
Prepared by Chef Manuel
Try these at home! More delicious Seafood inspired recipes inside on pages 11 to 14 Special Opening Hours: Thursday 19th March - Feast of St Joseph - 9am to 6pm Tuesday 31st March - Freedom Day - 9am to 6pm
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*serving suggestion
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9
March 2020
~Recipes~
Pan Seared Seabass with Braised Fennel & Saffron Cream
By Chef
Manuel
For the fennel: - - - - - - -
1 Fennel, trimmed & sliced rizzle olive oil D Knob of butter 1 Clove garlic, sliced Few sprigs thyme Salt & pepper Dash of white wine
SERVES
2
For the saffron cream: - - - - - - - - - -
2 Shallots, finely chopped Clove garlic, finely chopped 1 Knob of butter Drizzle olive oil Salt & pepper Dash of white wine ½ tsp Saffron strands 150ml Vegetable stock 300ml Cream 10 Clams
- You will also need 2 seabass fillets, wilted spinach leaves and fennel leaves to decorate
Method: Start with the fennel. Sauté the fennel and thyme in a pan with the oil
and butter. Season with salt and pepper, splash in the wine to evaporate and cook slowly for 20-25 minutes till soft. Meanwhile, prepare the saffron cream. Sauté the shallots and garlic in the oil and butter to soften for 2 minutes. Splash in the wine to evaporate, followed by the saffron strands, stock and cream. Reduce the heat and reduce slowly. When almost ready, throw in the clams, put a lid on and cook for 2 minutes only. At the same time, trim the 2 fish fillets and cut each piece into 2. Season with salt and pepper and fry skin side down in a pan with a drop of oil and butter to brown. Turnover and cook the other side. To serve, place the braised fennel in 2 deep pasta plates. Spoon over the wilted spinach and 2 pieces of fish on top. Spoon the mussels and saffron cream around and serve garnished with fennel leaves.
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Fresh Salmon & Pancetta Risotto with Dill & Parmesan Ingredients: - - - - - - - - - - - - - -
rop of olive oil D 75g Diced pancetta Knob of butter 2 Shallots, finely chopped 1 Clove of garlic, finely chopped 150g Arborio or Carnaroli rice 50ml White wine 500g Fish stock ½ Cup frozen peas 200g Salmon fillet, skinned & diced 100ml Cream 1 tbsp Chopped fresh dill Finely grated zest of a lemon 50g Grated Parmesan cheese
2
Method: Start by frying the pancetta in a large pan with the oil to brown.
Add in the butter, shallots and garlic and sautĂŠ for 3 minutes. Toss in the rice, coat with the oil and cook for 3 minutes before splashing in the wine to evaporate. Next, add in the hot fish stock, ladle at a time until the risotto is almost cooked. Add in the frozen peas, salmon pieces and cream and cook for a further 3 minutes. When ready, remove off the heat, stir in the dill, Parmesan and lemon zest and spoon into 2 plates. Serve garnished with extra herbs and the parmesan crisps on top.
- Y ou will also need extra herbs & parmesan crisps for serving
12
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Poached Salmon & Leek Pithivier with Spinach & Cream Cheese
SERVES
6
Ingredients: - - - - - - - - - - - - -
3 x 200g Salmon fillets, skinned tbsp Butter 1 Drop olive oil 2 Leeks, cleaned & sliced (greens removed) 2 Cloves garlic Salt & pepper 2 Large handfuls fresh baby spinach leaves 2 tbsp Chopped fresh dill Finely grated zest of a lemon 200g Cream cheese 2 Eggs, beaten 300g Puff pastry 2 tsp Mixed sesame seeds
Method: Start by poaching the salmon in a pan of hot water till half cooked.
Remove, cool down and flake with a fork. Meanwhile, heat the butter and oil and sautÊ together the leeks and garlic for 5 minutes. Season with salt and pepper and add in the spinach leaves to wilt. Remove off the heat, stir in the dill, lemon zest, cream cheese and half the beaten egg and mix together. Carefully stir in the flaked salmon. Next, roll out half of the pastry to a 22cm circle. Place onto a baking tray with non-stick baking paper. Pile the filling into the middle in a big heap 2 cm in from the edge. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry to a large circle this time and use to cover the filling. Press the edges of pastry together, trim the edges and brush all over with beaten egg. Sprinkle over the sesame seeds and bake in the oven at 200°C for 35-40 minutes until golden brown.
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Black Olive & Tuna Stuffed Calamari with Cherry Tomato Salsa & Zesty Pane Gratinato For the Calamari:
- - - - - - - - - -
x 200g Tins of canned tuna, drained 2 150g Ricotta 2-3 tbsp Chopped Kalamata olives 1 tbsp Chopped fresh mint 1 tbsp Chopped fresh basil Finely grated zest of ½ lemon 1 Egg, beaten Salt & pepper to season 4 Medium calamari, cleaned (save tentacles)
- - - - - - - - - -
Small onion, chopped 1 3 Cloves garlic, finely chopped 1 Large handful cherry tomatoes, halved Salt & pepper Dash of white wine Chopped fresh basil 5 tbsp Fresh breadcrumbs 2 Cloves garlic, finely chopped Good glug of olive oil Rucola leaves for serving
You will also need:
14
SERVES
4
Method: Start this recipe by mixing together all of the filling
ingredients and use to stuff the calamari. Keep the ends sealed using tooth pics. Heat a frying pan with a little olive oil and seal the calamari all over and continue to cook for a few minutes turning regularly. Meanwhile place the fresh breadcrumbs in a bowl, drizzle in a good glug of olive oil, chopped garlic and season well with salt and pepper. Mix together well and place into a pan and fry till golden. For the salsa, sautĂŠ the chopped onion and garlic in a pan with a little oil till soft. Add in the cherry tomatoes and cook for 3 minutes before splashing in the white wine. Season with salt and pepper and continue to cook for 2 minutes. When ready, stir in chopped fresh basil. To serve, spoon the tomato salsa. Slice the cooked calamari and place on top. Sprinkle with the breadcrumbs, a good drizzle of olive oil and finish with a few rucola leaves on top.
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