 Part III on Aquaculture covers the following sections:
- Sea urchins
- Seaweed
- Shellfish
- Abalone
- Giant clam
- Mussels
- Oysters
- Scallops
Sea urchins (Heliocidaris erythnogramma) offer good export possibilities, especially to Japan, and may become more popular on the domestic market. At present fishing is based on naturally occurring populations, with some reseeding of fished areas and manipulation of wild populations to increase yields. In Japan, hatcheries produce juveniles for commercial growers.
Preparing sea urchins for the table
While the spiny shell is potentially dangerous, and requires care in handling, the inner orange flesh is considered by many to be a delicacy. Sea urchins are most often eaten raw, with a little lemon juice, but may be incorporated into sauces and cooked in other ways. Sea urchin flesh may be purchased loose, but if you buy whole sea urchins, cut off the top of their shells, as you would a boiled egg, to reveal the roe inside. Set aside the roe, remove the intestine and clean the shell for presentation. Put the flesh back into the shell and season with a little lemon juice and black pepper.
- Recipe: Hijiki with vegetables and noodles
2 tblspns oil
1 tblspn sesame oil
1 small onion, sliced
1 clove garlic, crushed
1 tspn chopped green ginger
1 small chilli, finely chopped
1/2 cup hijiki
1 cup julienned vegetables, mixed (zucchini, red capsicum, carrot)
1 tblspn soy sauce
1 tblspn sesame seeds
1 cup Chinese noodles per person (or 'nest' if fine noodles)
salt and pepper to taste
Soak the hijiki in cold water for 30 minutes. Chop into pieces. Place the oils in a pan and gently fry the onion and garlic. Add the ginger, chilli, vegetables and hijike and saute until heated through, season with soy, salt and pepper if needed, and toss in the sesame seeds.
Serve on a bed of freshly boiled Chinese noodles.
Suggested Wine: 2005 Vasse Felix Classic Dry White
- Recipe: Nori rolls
Sushi is one of the most popular items of Japanese cuisine. With a little imagination, variations can easily be created, such as these nori rolls. Tuna is used extensively in Japanese recipes, but ocean trout or Atlantic salmon are equally good. 1 like to marinate the fish overnight in some lime juice, with some grated lime rind added. The mirin mentioned in the recipe is rice wine.
3 cups glutinous rice
4 tblspns rice vinegar
4 tblspns sugar
2 tspns salt
2 tblspns mirin
10 sheets of nori
500 g marinated or cured fish (tuna, atlantic salmon or ocean trout)
10 tblspns pickled red ginger
10 tblspns blanched nettles (or spinach leaves, or fresh mizuna, or mitsuba)
To prepare rice:
Cook 3 cups rice in 3 1/2 cups water until tender. Drain and cool. Mix the rice vinegar, sugar, salt and mirin together and stir well through the rice. Lay the sheets of nori on a flat surface, ideally with a little cane mat underneath for easier rolling. Spread a layer of rice mixture over the nori, leaving about 2cm at one long end and 3cm at the other. In the centre of the sheet place a layer of leaves in a thin strip, topped with a layer of the fish then one of ginger. Carefully roll the nori up into a long sausage shape and refrigerate for 1/2 an hour before slicing into 4cm thick pieces.
Suggested Wine: 2004 Castle Rock Riesling.
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Black & Green lip abalone meat.
| Abalone is a univalve shellfish which attaches itself to rocks, mainly in deep water areas. It is extremely popular in Asia, particularly in Japan, where it ranks as a culinary delicacy. The difficulty of obtaining competent broodstock is one of the many problems which face commercial abalone farmers. Along with this, sites for farming are limited - abalone require deep, unpolluted bays and must be grown subtidally. (That is, the abalone should always be submerged.) The fish must be protected from predators, but at the same time good water movement is essential for survival. Presently both cages and long-line drums are being used for housing and protecting the abalone stocks. Food is another important factor. Various seaweeds provide good growth rates, but the development of suitable artificial foods must also proceed as the collection and availability of the seaweeds varies according to season and conditions.
Abalone normally spawn once a year, in summer, but in commercial hatcheries spawning can be induced at any time of the year. Spawning lasts about 1 1/2 hours and females have been known to release over one million eggs at a single spawning. Fertilised eggs develop into free-swimming larvae in around 18 hours and can survive for five days without feeding, depending on water temperature. In the laboratory the growth rate of juvenile abalone is around 3mm a month. There are high mortality rates during the period when the larvae settle on the bottom as spat. At this stage their shells are about 5mm in diameter and they are recognisable as abalone. What is considered a harvestable size for abalone varies, depending on where they are caught.
Pioneering work is presently going on at the Marine Science Laboratory in Queenscliff, Victoria. Here scientists are attempting to grow abalone in tanks for the export market. These will be small, high quality shellfish, to be sold live. Both black and green lipped varieties are being investigated, and work is progressing on developing a commercially successful hybrid. As yet there are still problems to be resolved, including the development of an economical artificial diet, but the prospect of growing abalone to harvestable size in tanks is an exciting one, offering significantly greater control over quality and timing.
Most of the current research into abalone farming is being carried out in Tasmania and Victoria with the blacklip species (Haliotis ruber) which reaches marketable size at around 18 to 21 months. This type of farming venture is particularly important as overfishing has depleted many natural beds. The greenlip abalone (Haliotis laevigata) is also cultured. It has a smoother shell than the blacklip variety. For both the export and the domestic market, some abalone are shucked (shelled) and frozen, while others are canned. Live abalone are revived in water on arrival at their destination. The Japanese market prefers the small, blacklip abalone, which must be in perfect condition, while the Chinese market prefers the greenlip variety. Abalone shells have a pretty, pearly interior and are popular among collectors. There is also a market for the shells in jewellery manufacture.
A Champagne & Shellfish Banquet.
Preparing abalone for the table
To prepare abalone for the table, they must first be shucked (removed from their shells) with a sharp knife. The flesh is trimmed of any dark pieces of the frill, then it is scrubbed, leaving a solid piece of creamy white flesh. Some people prefer to pound the flesh before cooking it, but it may be cut into fine slices or minced, depending on the recipe or application. Whichever way, brief cooking is all that is required to ensure that the abalone is palatable and tender. There are many ways in which abalone can be presented. Minced, it may be shaped into patties and fried, then served with a complementary sauce, or slices may simply be sauteed in butter, perhaps with the addition of some fresh herbs.
- Recipe: Abalone and tofu wrapped in nori
The fish sauce mentioned in this recipe is readily available from Chinese grocers, as well as from some supermarkets, in a variety of brand names. This is also true for the sesame oil and the pickled ginger. Nori, too, is often on the shelves of Asian grocery stores and is always available from Japanese food suppliers.
2 abalone, minced and gently sauteed in a little vegetable oil and sesame oil
400 g tofu
2 tspns soy sauce
1/2 tspn fish sauce
dash Tabasco
1 tblspn pickled ginger, cut fine
cream, if needed
10 sheets nori
Blend abalone with tofu, soy sauce, fish sauce, Tabasco and ginger, adding a little cream if necessary, to achieve a smooth consistency. Lay nori out on a flat surface, with a cloth or mat underneath to assist rolling. Spread the abalone mixture evenly over the nori, leaving about 3 cm around the edges. Taking the edge of the cloth, carefully begin to roll up, swiss-roll fashion, until you have an even, sausage-shaped roll. Chill for half an hour. Cut into 1cm thick slices and serve as an hors d'oeuvre.
Suggested Wine: 2003 Narkoojee Reserve Chardonnay.
- Recipe: Pasta with abalone and blue vein sauce
Those lucky enough to own their own pasta machines can make fresh pasta for this recipe. Otherwise, fresh pasta can readily be bought in most places in Australia.
PASTA
200 g plain flour
2 eggs
pinch salt
SAUCE
300 ml cream
150 g blue vein cheese, diced
50 g butter
1 small onion, finely chopped
500 g abalone, well cleaned and thinly sliced
sprig chopped dill
salt to taste
toasted almonds to garnish (optional)
To prepare pasta:
Work all ingredients into a dough and knead until smooth and elastic. Cut the dough into a piece, roll out and process into the desired shape and size with a pasta machine. Tagliatelle, the flat, ribbon shaped pasta, is a good choice for this dish.
To prepare sauce:
In a saucepan gradually heat the cream and add the cheese, stirring well, until the cheese is fully incorporated into the mixture. Melt the butter in a pan, and gently fry the onion until soft, but not coloured. Add the abalone and quickly cook (about 1 minute), then pour the cheese sauce in and mix well. Add the dill, season to taste with a little salt if necessary.
To serve: Cook the pasta in boiling salted water. Drain and put on individual plates. Spoon the sauce over the pasta, garnish with toasted almonds if desired, and serve immediately.
Suggested Wine: 2004 Winchelsea Chardonnay.
Research is presently being carried out in northern Queensland into the survival and growth of the giant clam (Trudacna gigas). It is hoped that this will lead to the restocking of depleted areas and offer potential for the commercial production of clam meat. Once the clams are two weeks old they do not need to be fed, as they harbour zoozanthellas - symbiotic unicellular microalgae - in their mantle tissue, and these provide carbohydrates to the clam through photosynthesis. Giant clams grow rapidly, reaching up to a metre wide and weighing up to 500kg. They may be grown intertidally. The adductor muscle, which opens and closes the shell, is prized on the Asian market, particularly in its dried form. Unfortunately, most Australians have yet to taste the native giant clam and must rely on the fresh or tinned small clams.
 Port Phillip Bay cultured mussels have become widely accepted since their appearance on the market in the early 1980s. Prior to this most Australians had only eaten dredged mussels or those collected from around pylons and near piers. Cultured mussels are a far superior product, free from the grit which accumulates in dredged mussels and, because they spawn and are harvested at precise times, of uniform size and plump, succulent texture.
Leases have been granted for farms in Port Phillip Bay around Grassy Spoon Point near Portarlington, at Clifton Springs and at Beaumaris. Each of three hectares, they all grow the blue mussel (Mytilus edulis planulatus), using a long-line system. This consists of a heavy duty rope, aproximately 100metre in length, which is anchored by concrete mooring blocks. Support is given to the line by buoys placed at intervals along its length. From this line, 200 weighted collection lines, each of 5metres, are suspended. It is on these lines that the mussels grow.
It takes between 12 and 15 months for the mussels to reach maturity, ready for harvesting. From May to August the spat (baby mussels) attach themselves to the fine seaweed that grows on the collection lines, thus beginning the cultivation process. By January these lines contain from 60 to 100kg of mussels, each between 2 and 3cm long. At this stage they are mussocked - a thinning out process which encourages further growth of the mussels. The ropes are taken from the water and the mussels removed and separated by passing them through a declumping machine. Those selected for further development are then fed through a funnel onto a new rope which is enclosed in a specially constructed stocking. The ropes and stocking are skewered and tied at half metre intervals, ensuring an even distribution of the growing mussels. By September the mussels are 7 or 8cm long and ready for harvesting. The ropes, now weighing 35 to 45kg each, are winched into a boat individually and the mussels are again passed through a declumping machine which cleans and separates them ready for binning and marketing.
The female mussels are a deeper orange colour while the male mussels are a paler creamy colour.
Preparing mussels for the table
Before cleaning and preparing mussels for the table, check that they are fresh. The shells should be tightly closed. Tap those that are slightly open with a fingernail; if they do not close at once, discard them. Mussels are best eaten as soon as they are obtained, but the whole shellfish will keep for two to three days in the refrigerator, covered with a damp cloth.
Rinse the mussels under running water and remove the fibrous 'beard' which grows on the straight edge of the shell. It is with this 'beard' that the mussel attaches itself to the rope when it is growing. The mussels can be placed on a barbecue or, more commonly, steamed to make them open. To steam them, use a wide based pan with a tightly fitting lid and put the mussels in two or three layers, allowing enough room in the pan for them to open. Add a little white wine, just enough to cover the bottom of the pan, and some herbs for extra flavour if liked. Put the lid on and cook for a few minutes, giving the pan a few shakes during this time. As soon as the shells begin to open remove the pan from the heat; further cooking will make the flesh unpalatably tough. Discard any which have remained unopened.
There are endless ways to serve mussels once they have been prepared in this way. Left on the half shell they can readily be frozen for later use, or topped with sauces, bacon, savoury butters or herbs, then quickly browned under the grill or heated in the oven. Cold mussels make a wonderful addition to salads or may be soused for hors d'oeuvres (recipe below). Mussels can be used in soups, casseroles and pasta, or they can be wrapped in bacon or prosciutto; they can even be smoked. A little imagination is all that is required.
- Recipe: Lemon and thyme mussels
1 kg mussels, in their shells
75 g butter
grated rind of 1/2 lemon
tspn finely chopped fresh thyme
Steam open mussels (see 'Preparing mussels for the table', above) and leave them in the half shell. Gently melt the butter in a saucepan, add the lemon rind and thyme and mix well. Spoon the butter mixture over the mussels and bake in the oven at 200C for 5 minutes, until heated through. Serve immediately, with crusty bread to mop up the juices.
Suggested Wine: 2004 Wilson Vineyard Polish Hill Riesling
- Recipe: Soused mussles
Quantities are not specified in this recipe, as it can be used for small or large amounts of mussels, as required.
mussels in their shells
white wine and herbs for steaming liquid
white wine vinegar
extra white wine or dry sherry
Steam open mussels (see 'Preparing mussels for the table, above). Reserve the steaming juices. Remove the mussels from their shells and place in a wide mouthed jar. Cover with a mixture comprised of one-third cooking juices, one-third white wine vinegar and one-third white wine or dry sherry. Seal the jar and store in the refrigerator. Soused mussels will keep well in the refrigerator.
Suggested Wine: 2004 Mudhouse Wines Marlborough Sauvignon Blanc
- Recipe: Mussels with red rice
The red rice specified in this recipe is available at Asian food stores. The colour is important as a highlight for the dish, but the red rice also has a distinctive, pleasant taste. Sherry vinegar, available at specialty grocery stores, has a nutty taste which enhances the other flavours in the dish. The basic ingredients in this dish may be combined in a number of ways, to achieve a variety of presentations.
1 cup red rice
1 tblspn vegetable oil
2 tblspns pine nuts
1 medium onion, finely chopped
2 rashers bacon, finely chopped
2 tblspns currants
1 tspn allspice
1 tspn lemon balm, chopped
salt and pepper to taste
1 tblspn butter
splash sherry vinegar
36 fresh, large mussels
Cook the rice in boiling salted water until tender. Drain and cover.
Heat the oil in a pan and gently fry the pine nuts until they are coloured. Remove and set aside. In the same oil cook the onion and bacon until soft. Add the currants and allspice and toss in the pine nuts to heat through. Fold these ingredients into the hot red rice and season with lemon balm and salt and pepper to taste. Stir in the butter and add a good splash of sherry vinegar. Stir over the heat for a few minutes. The mussels can be removed from their shells and served on top of a mound of the rice mixture, or the rice may be stuffed into the mussel shells with the mussels inside. Alternatively, split the mussels open, remove the flesh and add the rice to the half shell, topping it with the mussel flesh.
Suggested Wine: 2004 Tin Shed All Day Rose Grenache Shiraz Mourvedre
 Flat oyster
The flat oyster is native to Australia and found in the cool waters off southern New South Wales, South Australia, Victoria and Tasmania; however growth is faster in Victoria than in Tasmania. Victorian flat oysters reach marketable size (80mm) in from 18 months to two years. The species requires full strength salinity to thrive. Australia's early settlers recognised the value of the native oyster and it was dredged commercially in Victoria's Port Phillip Bay in the 1800s and early 1900s. The flat oyster is a hermaphrodite and spawns from October to December. These are brooding oysters - that is, the adult holds and fertilises the eggs on the gills, then retains the larvae for 8 to 10 days before they are released into the water. The larvae remain free swimming for approximately 8 days before settling on a surface, such as an oyster or mussel shell, where they develop in much the same way as other oyster species. The flat oyster is grown subtidally, suspended on trays or in bags. They are harvested in much the same way as the Pacific oyster (see below). Unopened flat oysters will keep for two to three days at ambient temperatures. Opened, they will last for a week at 4C.
Pacific oyster
The Pacific oyster is native to Japan, but is now grown worldwide. It is the fastest growing commercial oyster. Introduced to Australia by the CSIRO in the 1950s, it is a cool water species and does best in Tasmania, Victoria and South Australia. In the wild, Pacific oysters spawn from January to February, but in hatcheries, with temperatures kept at around 20C, breeding is possible for most of the year. The larval period is at 14 to 20 days and the water must be brackish, as the oyster is an estuarine species. Spat reach marketable size (about 75 mm) in 18 months to two
years. These oysters can be grown both intertidally and subtidally, but develop best on trays that are kept off the bottom or suspended from above on long lines. They are grown in pollution free waters which must also be free flowing to provide sufficient food. Tasmania has a clean water certificate from the United States Department of Health, which allows for seed oysters to be exported to China and grown to maturity there. (This is being done by Ian Locke's company, Oystas.)
Oysters keeps mature oysters in tanks, subjected to sea water which has been heated to summer temperatures. After spawning, male and female oysters are separated and the eggs and sperm are gathered and mixed to produce larvae, which develop into seed oysters. Ground scallop shells are mixed with the larvae to provide a suitable vehicle for the seed to attach itself to, then sea water is circulated through the tank, providing the nutrients necessary for growth. The oysters are then put into baskets and placed in the sea until they reach maturity. When the oysters are mature enough to be marketed they are extracted from the baskets, hosed down and bagged, ready to be sent to the wholesalers. Unopened and covered with a damp bag they will keep for a week at 4C. They will also last for about a week opened at this temperature. At room temperature they will keep for a maximum of 2 to 3 days. Frozen in the half shell, oysters will keep for up to 3 months.
Sydney rock oyster
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Oysters: Left, the flat or native oyster,
centre, Pacific oyster, and right,
Sydney Rock oyster.
| The Sydney rock oyster is a warm water species native to the east coast of Australia, found from Queensland, around Rockhampton, to southern New South Wales and Wingen Inlet in Victoria. Like the Pacific oyster, it is naturally estuarine and requires brackish water for its development. The main spawning period is in the autumn, but there is also a short spawning period in spring. The larval (free swimming) period occurs at from 14 to 20 days after spawning. It can take from two and a half to three years for spat to reach marketable size (generally 70 to 80cm). The growth rate is higher on the north coast than in southern areas. Growing is mainly intertidal - that is, the oysters are exposed, out of the water, when the tide is low. Sydney rock oysters are grown commercially on sticks or racks, harvested, rumbled and sold direct to wholesalers. Waters where the Sydney rock oyster will grow are generally pollution free, but all oysters sold in New South Wales must be depurated for two days prior to marketing. This is a process where ultra violet rays are used to cleanse the water in which the oysters are held, which in turn ensures that the fish contain no harmful bacteria. Unopened Sydney rock oysters remain fresh for up to three weeks in ambient temperatures, but it is wise to consume oysters when they are at their freshest. They are best stored in a damp hessian or cloth bag. Opened oysters will keep for about a week at 4C. Small quantities of Sydney rock oysters are exported, but most supplies are for the domestic market.
Preparing oysters for the table
First scrub the unopened oysters under running water to remove any sea weed and grit, then the oysters are ready to open. Opening oysters can be a hazardous task. It is best done with a proper oyster knife, which has a sharp pointed end and a protective guard where the blade and handle meet. It is also advisable to protect the hand in which you are holding the oyster with a cloth or towel, in case the knife slips when you are levering the oyster open. A cleverly designed Australian oyster opener, made with the novice in mind, makes oyster opening even easier and safer. Uniquely designed as a 'reversed' shape of Australia, it has a solid handle to enable a firm grip and is made from stainless steel. The only sharp section of the opener is on the inside, so there is less likelihood of cut hands. As the pointed end is inserted into the oyster, the flat plate opposite sits on top of the shell, creating easy leverage. With a simple twist the oyster is cleanly opened. Because you need not use much force to open the oyster there is less chance of it slipping out of your hand and spilling its precious juices. A simple presentation raw in the half shell is probably the most popular way to serve oysters. Sometimes they are put on a bed of seaweed or rock salt, which helps them to remain stable on the plate as well as looking attractive. A little lemon juice, freshly ground black pepper or even a vinaigrette dressing are all worthy accompaniments.
Removed from the shell, oysters make excellent toppings for hors d'oeuvres, which are even more interesting if the oysters have been lightly smoked in the half shell first. Oysters are also good served hot in the half shell, topped with a little finely chopped bacon and Worcestershire sauce, in a creamy souffle mixture, or with a sprinkling of cheese and bread crumbs. Oysters also lend themselves to soups or mornays, or can be grilled, or combined with other shellfish or caviar. A little imagination is all that's required.
- Recipe: Oysters and pearls
White currants, with their delicate, pearl-like translucency, are a variety of red currant. Their flavour is clean and acid, with a slight hint of horseradish. Hijiki seaweed is readily obtainable. This dish is an ideal first course - extraordinarily simple to prepare and visually stunning.
6 to 12 oysters per person
hijiki seaweed
white currants
Serve the freshly opened oysters on a bed of hijiki seaweed and either garnish with 'strands' of white currants or put one 'pearl' into each shell.
Suggested Wine: 2005 O'Leary Walker Polish Hill River Riesling
Scallops are a very popular shellfish in Australia, appearing frequently on restaurant menus. There are two main species of scallop fished in Australian waters. The commercial scallop (Pecten fumata) is found around New South Wales, Victoria and Tasmania, and the saucer scallop (Amusium balloti) is restricted to the northern part of Australia, along the coastline from Hervey Bay in Queensland to Shark Bay in Western Australia.
The scallop is an hermaphrodite bivalve mollusc. The upper shell is flat, while the lower shell has a more open, dish like shape. The saucer scallop has a thinner, smoother shell than the commercial variety, which has a ribbed shell. Scallops grow quickly, reaching a shell diameter of 9 cm in two and a half to three years. The maximum life span of the scallop is around 12 years. Scallops spawn when they are approximately two years old, a slight rise in water temperature providing the trigger. The eggs sink to the seabed, then progress through various larval stages. Ocean currents can move the larvae over several kilometres. They settle as spat after approximately three weeks.
In Japan scallops are farmed and grown in large bags for ease of harvesting. In Australia the main method of harvesting is by dredging. Regulations governing minimum size, bag limits, licences, seasons and closures vary from state to state. Poor seasons or over fishing can lead to changes in these regulations. Constant control is exercised so that the scallop population is not over exploited. Sometimes scallops for sale have been artificially enlarged by soaking them in water. This water is lost when the scallops are cooked, resulting in a smaller, tougher product. The natural water content of scallops varies according to the seasons, but to ensure the best quality available, always ask for 'dry shucked' scallops.
Preparing scallops for the table
Scallops are usually bought already opened, but if you do buy them in the shell, open them by sliding a sharp knife blade around the muscle. Rinse them well and remove the membrane and intestine. Clean the scallops of any brown pieces or intestinal matter. The orange roe, or coral, makes a colourful addition to any dish. It can be left attached to the scallop or removed and served as a garnish. It may also be removed before cooking the white flesh, then pureed and incorporated into a sauce which will add body and flavour to the dish. Like all shellfish, scallops are at their best when very fresh. They can be frozen, but this leads to significant losses in texture and flavour.
Scallops are extremely versatile. They may be poached, deep fried in a batter, barbequed, skewered with bacon, served with creamy sauces or added to salads. They are particularly good with citrus flavours, either the fruit or the juice, as a dressing for salads. Scallops may also be pureed for moulds or combined with other fish in a smooth filling.
- Recipe: Layered scallop moulds
The colours in this dish make it visually appealing. If it is made in small dome-shaped moulds (the shape of an egg poacher) the finished dishes will display concentric circles of apricot, green and white.
500 g dry shucked scallops
3 eggs
10 sorrel leaves
120 ml cream
salt and pepper to taste
a little butter for the moulds
Trim the scallops of any intestine or brown pieces, remove the roe and set it aside. Divide the scallops into 3 roughly equal portions.
Place 1/3 of the scallops, 1 egg, 40ml cream, all the scallop roe and salt and pepper to taste in a food processor or mouli. Puree until smooth, then work the mixture through a fine sieve to remove any pieces which have not been processed. Set aside. Put another 1/3 of the scallops, 1 egg, 40ml cream, the washed sorrel leaves and some salt, and pepper into the food processor or mouli and puree until smooth. Work through a fine sieve and set aside.
Process the remaining ingredients in the same way. Sieve and set aside. Butter the moulds and place a layer of the first mixture into each. Steam for no more than a minute, until the mixture begins to set. Spoon a layer of the second mixture and steam briefly. Continue in this fashion until all the mixture is used. You should end up with 4 or 5 layers. Unmould and serve hot with a spicy sauce or one flavoured with citrus (lemon and lime are both good). The moulds can also be served cold with a herbed mayonnaise and a salad of interesting leaves.
Suggested Wine: 2004 Baillieu Vineyards Rose
- Recipe: Curried seafood with a pastry cap
The curry sauce in this recipe can be used for fillets of fish or for shellfish. It is excellent with a combination of prawns, mussels, scallops and calamari rings.
fish and/or shellfish of your choice, allowing 2-3 pieces of each type per person
2 onions, chopped
3 tomatoes
2 cloves garlic, crushed
little butter
1/2 tspn turmeric
1/2tspn ground coriander seeds
1/2 tspn ground cumin
1/2tspn chilli powder
1 tspn chopped fresh ginger
250 ml tinned coconut milk
1 stalk lemon grass
375 g puff pastry, cut into desired shapes, cooked until golden
2 tblspns toasted, shredded coconut for garnish
Gently cook the seafood in a little water. Two to 3 minutes should be enough, any more and the flesh will become tough. Fry the onions, spices and garlic in a little butter, then place in a blender with the chopped tomatoes and ginger. Blend until smooth. Add coconut milk and lemon grass and heat through gently. Divide the cooked seafood into serving size portions and place each portion on a hot serving plate. Spoon the sauce over the top and garnish with a little of the shredded coconut. Place a pastry cap on each and serve immediately.
Suggested Wine: 2004 Boundary Rider Chardonnay |