Seafood Selection Steamed over Fresh Herbs with Champagne Sauce
8 black mussels, on the half shell
16 scallops with roe (coral)
8 large prawns, deveined; shells on
4 x 80 g portions filleted kingklip, skinned
4 x 80 g portions filleted Norwegian salmon, skinned
salt, milled black pepper, lemon juice plenty of fresh herbs (parsley, lemon grass, basil, coriander)
(dill, parsley, thyme)
30 ml freshly squeezed lemon juice
250 ml champagne or sparkling wine
120 g soft butter, cut into cubes
Place the seafood in the top layer of a Chinese steaming basket and season with salt, pepper and lemon juice.
Crush the herbs and pack in the bottom layer. Put the layers together, cover with the lid and steam over simmering water for about 12 minutes until the seafood is cooked.
Champagne Sauce: Combine the onion, herbs, lemon juice and champagne in a medium saucepan and simmer uncovered until reduced by half. Add the cream and reduce until thickened to a coating consistency.
Remove from the heat and whisk in the butter and Worcestershire sauce. Season with salt and pepper
To Serve: Arrange seafood on warm plates and offer the champagne sauce separately.
Serves 4
Kabeljou with Mediterranean Flavours
4 x 180 g portions filleted kabeljou, skinned 50 ml extra virgin olive oil
100 g sun-dried tomatoes, chopped 100 g black olives, pitted and sliced
3 fresh basil leaves, finely shredded 6 sprigs fresh coriander, chopped
15 ml finely chopped fresh Italian parsley
Potato and Corn Risotto olive oil
4 potatoes, peeled and diced into 2 cm cubes salt and milled black pepper
1 sprig rosemary
kernels cut from 4 cooked sweetcorn cobs 50 g butter, cut into cubes
30 ml grated Parmesan cheese
Potato and Corn Risotto: Heat olive oil in a heavy saucepan and sauté the onion until golden.
Stir in the potatoes, season with salt and pepper, and add the rosemary and cream. Cover and simmer gently until the potatoes are soft. Uncovered and simmer briskly until the cream thickens.
Add the corn kernels, butter and Parmesan cheese and heat through.
Heat the extra virgin olive oil in a nonstick frying pan and seal the kabeljou over high heat. Remove from the pan and set aside.
Add the onion to the pan and fry until golden. Add the garlic and sun-dried tomato and simmer for a few minutes until softened. Add the olives, basil, coriander and parsley and season with salt and pepper.
Return the fish to the pan and simmer, spooning the onion-tomato mixture over, until cooked.
To Serve: Spoon potato and corn risotto onto warm plates and top with kabeljou. Serves 4
Lemon Grass Skewered Prawns with Peri-Peri Sauce on Japanese Rice Noodles and Tofu
24 large prawns, shelled and deveined 8 stalks lemon grass
salt, milled black pepper, freshly squeezed lemon juice, olive oil
160 g tofu, cut into strips
100 g rice noodles, cooked
20 g butter
80 g mixed julienned vegetables
Peri-Peri Sauce 50 g butter
6 fresh red chillies, seeded and chopped
50 g tomatoes, blanched, skinned and diced
8 sprigs fresh oregano, chopped
Impale the prawns on lemon grass spears and season with salt, pepper and lemon juice.
Peri-Peri Sauce: Heat the butter in a medium saucepan and sauté the onion, garlic and chilli until the onion is translucent.
Stir in the tomato paste, then add the diced tomato and oregano. Add the white wine and water and simmer uncovered until reduced and thickened to a pulp. Season with salt and pepper.
Heat olive oil in a non-stick frying pan and fry the tofu until golden. Season with salt and pepper, add the rice noodles, butter, soy sauce and julienned vegetables and heat through.
To Serve: Grill the skewered prawns on both sides under a hot grill until cooked.
Spoon the tofu mixture onto warm plates, place prawns on top and brush with peri-peri sauce. Offer the rest separately. Serves 4
