SEAFOOD RECIPES
TABLE OF CONTENTS CRAB MELTS
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1
FRIED OYSTER ........................................................... 2 LOBSTER CHOWDER
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SALT & PEPPER SQUID .......................................... 4 SMOKED EEL
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5
SHRIMP FAJITAS
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6
SMOKED TROUT
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7
GRILLED OCTOPUS ................................................
8
CRAB MELTS INGREDIENTS 16 (3/4-ounce) slices sourdough bread
2 tablespoons finely chopped red onion
3/4 cup mayonnaise
32 (1/4-inch-thick) Roma tomato slices
3/4 teaspoon lemon zest 3 1/2 tablespoons chopped fresh dill, divided 1/2 teaspoon salt
4 ounces Gruyère cheese, grated (about 1 cup) 1/4 teaspoon freshly ground black pepper
12 ounces lump crabmeat, drained and picked
HOW TO MAKE IT Step 1 Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted. Step 2 Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine. Step 3 Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remaining 1/2 tablespoon dill. Serve immediately.
1
FRIED OYSTER INGREDIENTS Blue Cheese Vinaigrette 2 cups cracker meal 1 cup corn flour or fine cornmeal
1 cup all-purpose flour Kosher salt Freshly ground white pepper Peanut oil 16 oysters, shucked 4 to 8 Quick Pickled Okra, halved
HOW TO MAKE IT Step 1 Prepare Blue Cheese Vinaigrette; set aside. Step 2 Pour oil to a depth of 1 1/2 inches into a large cast iron or heavy skillet; heat over medium-high heat until oil reaches 350°. Step 3 Whisk together cracker meal, flours, 2 teaspoons kosher salt, and 1/2 teaspoon white pepper in a shallow bowl. Dredge oysters in mixture, shaking off excess. Fry, in batches, 2 to 4 minutes or until golden brown. Drain on paper towels; sprinkle with salt and pepper. Step 4 Spoon Blue Cheese Vinaigrette onto 4 serving plates. Top each with fried oysters and Quick Pickled Okra.
2
LOBSTER CHOWDER INGREDIENTS 1/2 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
8 cups chicken broth
2 tablespoons chopped fresh chives
1/4 cup Chardonnay 2 (3/4-pound) fresh or frozen, thawed lobster tails 2 cups fresh corn kernels
1 tablespoon chopped fresh tarragon 1 cup heavy whipping cream
1 pound small red potatoes, cubed
HOW TO MAKE IT Step 1 Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes. Step 2 Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bitesize pieces. Refrigerate meat. Step 3 When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard. Step 4 Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
3
SALT & PEPPER SQUID INGREDIENTS 400g large squid or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want) 2-3 tbsp olive oil
1/2 tsp Chinese five spice powder little sesame oil, to serve few coriander sprigs, to serve sweet chilli sauce, to serve
HOW TO MAKE IT Step 1 Ask the fishmonger to clean the squid; little ones often come readycleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up. Step 2 Using the tip of a very sharp knife, score the top in a neat crisscross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook. Step 3 Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
4
SMOKED EEL INGREDIENTS 6 eggs 60 ml (1/2 cup) olive oil or sunflower oil
2 tsp red or brown mustard seeds 1/2 tsp ground cumin
1 small onion, thinly sliced, plus 1 large onion, sliced
1 tsp garam masala
1 cup (200 g) basmati rice
30 g butter
2 cardamom pods
200 g smoked eel fillet (see Note), skin and bones removed, flaked into bite-size pieces
2 cloves 8 fresh curry leaves
1/2 tsp ground turmeric
HOW TO MAKE IT Step 1 Place eggs in a saucepan, cover with water and bring to the boil. Cook for 4 minutes or until soft-boiled. Drain, cool in cold water, then peel and halve. Set aside. Step 2 Heat 1 tablespoon of oil in a frying pan over medium heat, add the thinly sliced onion and stir for 6 minutes or until dark brown. Drain on paper towel and set aside to cool and crisp up a bit. Step 3 Place rice in a pan with cardamom, cloves, curry leaves, 375 ml water and a pinch of salt. Cover with a tight-fitting lid and bring to the boil. Reduce heat to low, and cook for 12 minutes or until steam holes appear in the top and rice is tender. Remove from heat. Set aside for 10 minutes. Discard cardamom and cloves. Gently fluff rice with a fork. Step 4 Place remaining onion and oil in a large frying pan over medium heat and cook for 5 minutes or until starting to colour. Stir in remaining spices and cook, stirring, for 1 minute. Add butter and rice, and combine with a fork. Fold in eel, season with pepper and serve topped with the fried onions, boiled eggs and parsley.
5
SHRIMP FAJITAS INGREDIENTS 1/2 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon ground red pepper 3/4 pound large peeled and deveined shrimp 3 tablespoons canola oil, divided
2 cups vertically sliced onion 1 1/2 cups sliced red bell pepper 8 (6-inch) flour tortillas 1/2 cup crema Mexicana or sour cream 1 jalapeĂąo pepper, thinly sliced (optional) Lime wedges Mango-Lime Slaw
HOW TO MAKE IT Step 1 Combine first 5 ingredients in a medium bowl. Add shrimp; toss to coat. Step 2 Heat 1 1/2 tablespoons oil in a large cast iron skillet over high heat. Add shrimp and cook, stirring occasionally, 4 minutes or until shrimp are done. Remove shrimp from skillet. Step 3 Add remaining 1 1/2 tablespoons oil to pan. Add onion and cook, stirring often, 2 minutes. Add bell pepper and cook, stirring often, 4 minutes or until softened. Remove skillet from heat and add shrimp, tossing to combine. Step 4 Top tortillas with shrimp mixture, crema, and jalapeĂąo slices, if desired. Serve with lime wedges and Mango-Lime Slaw.
6
SMOKED TROUT INGREDIENTS 3 cups plain whole-milk yogurt Vegetable oil (for grill) 1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved 2 5-ounce packages smoked trout, coarsely flaked
4 radishes, trimmed, thinly sliced on a mandoline 1/2 cup coarsely chopped dill 2 tablespoons sliced chives Flaky sea salt Freshly ground black pepper Lemon wedges (for serving)
HOW TO MAKE IT Step 1 Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8� oval. Step 2 Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough. Step 3 Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
7
GRILLED OCTOPUS INGREDIENTS 2 tablespoons extra-virgin olive oil 1 cleaned octopus, head and tentacles separated
3 garlic cloves, thinly sliced 1 tablespoon sweet pimentón de la Vera (smoked paprika) 2 cups dry sherry
3 shallots, thinly sliced
HOW TO MAKE IT Step 1 Preheat the oven to 300°. In a large enameled cast-iron casserole, heat the olive oil. Add half of the octopus and cook over moderately high heat, turning, until lightly browned all over, 3 to 5 minutes. Transfer to a plate. Repeat with the remaining octopus. Step 2 Add the shallots and garlic to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the pimentón and cook, stirring, until fragrant, about 20 seconds. Carefully add the sherry and bring to a boil. Return the octopus to the casserole, cover and braise in the oven until very tender, about 1 hour and 30 minutes. Let the octopus cool completely in the liquid. Step 4 Remove the octopus from the liquid. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the head in half. Discard the braising liquid. Step 5 Light a grill or preheat a grill pan and brush with canola oil. Grill the octopus over high heat, turning, until lightly charred all over, about 4 minutes. Transfer to a baking sheet and immediately brush with some of the ancho chile sauce. Serve with the jicama salad, passing the remaining sauce at the table. 8