Smart Supermarket Magazine | March 2020 - Seafood Recipes - by Chef Manuel

Pan-Seared Seabass with Braised Fennel & Saffron Cream - Serves 2

Pan-Seared Seabass with Braised Fennel & Saffron Cream

Smart Supermarket Ltd.

For the fennel:

- 1 Fennel, trimmed & sliced - Drizzle olive oil - Knob of butter - 1 Clove garlic, sliced - Few sprigs thyme - Salt & pepper - Dash of white wine

For the saffron cream:

- 2 Shallots, finely chopped - 1 Clove garlic, finely chopped - 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.

Fresh Salmon & Pancetta Risotto with Dill & Parmesan - Serves 2

Fresh Salmon & Pancetta Risotto with Dill & Parmesan - Serves 2

Smart Supermarket Ltd.

Ingredients:

- Drop of olive oil - 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

- You will also need extra herbs & parmesan crisps for serving

Method:

Start by frying the pancetta in a large pan with the oil to brown. Add in the butter, shallots, and garlic and sauté 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.

Poached Salmon & Leek Pithivier with Spinach & Cream Cheese - Serves 6

Poached Salmon & Leek Pithivier with Spinach & Cream Cheese

Smart Supermarket Ltd.

Ingredients:

- 3 x 200g Salmon fillets, skinned - 1 tbsp Butter - 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 sauté together with 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.

Black Olive & Tuna Stuffed Calamari with Cherry Tomato Salsa & Zesty Pane Gratinato - Serves 4

Black Olive & Tuna Stuffed Calamari with Cherry Tomato Salsa & Zesty Pane Gratinato

Smart Supermarket Ltd.

For the Calamari:

- 2 x 200g Tins of canned tuna, drained -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)

You will also need:

- 1 Small onion, chopped - 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

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, sauté 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.