La Perouse's grilled salmon with red wine butter
- Heat on medium in a saucepan some chopped spring onions, a cup of red wine and a quarter cup of balsamic vinegar.
- Allow the reduction to cool, and after 12 minutes add 1 tablespoon of butter.
- Mix well, wrap the mass in some clingwrap and place in the freezer.
- Grill on a very hot plate the salmon steaks with salt, pepper and olive oil for 5 minutes.
- Serve the fish hot with a roll of the red wine butter on top and a glass of Clare valley riesling.
- Bon Appétit!
Black Point spicy fish/seafood shaslicks
- Cut your raw fish or seafood (squid, salmon, tuna etc.) into smallish pieces.
- Mix in a bowl with peanut oil, lemon juice, chopped chili, coriander and some mint.
- Place fish on skewers & cook on a heated plate with peanut oil, then drizzle the remaining mix over the fish.
- Serve with a cold glass of Riverland sauvignon blanc.
- Bon Appétit!
Little Granma’s steamed fish with honey & garlic
- Fry in a pan a mix of crushed garlic, julien carrots, shallots & finely chopped celery adding a splash of rice wine vinegar.
- Steam several small fillets of white fish (eg tommies, salmon trout, mullet) & add some blue gum honey to the vegetables & stir gently.
- Place cooked fish on plates & spoon the lovely mixture over the fish, adding bush lime juice to taste.
- Serve on a bed of lightly minted mash with a glass of crisp cold dry white wine.
- Bon Appétit!
Vasco Di Gama's baked snook with caramelised onions
- Clean the snook & remove skin (optional) and fry with a small scoop of butter gently for 5 mins each side.
- Set aside the fish pieces and stir fry a heap of Spanish onions with some crushed garlic, caratino oil & a dash of dry white wine.
- Place snook in a baking dish & cover with the caramelised onions & bake at 180 C for 30 mins.
- Serve with a glass of Cabernet Merlot and some crusty bread
- Bon Appétit!
Walter Hartvigsen’s Arno Bay Garfish with seasonal vegetables
- Select 6 very fresh fillets of gar & dip in milk then coat with wholemeal plain flour & set aside.
- Steam some sliced green beans & asparagus spears to aldente & make a mixed mash of potato (pink eye/desiree) with sweet potato.
- Cook the gar lightly in a hot pan with butter to brown.
- Serve gar on the bed of mash with the green vegetables and a cold glass of Sauvignon Blanc.
- Bon Appétit!
Brown’s Beach Salmon & Coriander Omelette
- Mix 6 eggs, salt & 120ml of light cream.
- Heat a non stick pan & add 30g of butter, adding mix after melted. Stir until firming commences.
- Quickly add some finely chopped spring onions & coriander & flip the omelette over itself. Serve on a warm plate & gently cover with 150 g of smoked salmon.
- Add salt & pepper to taste.
- Serve with a glass of Adelaide Hills 2007 Sauvignon Blanc.
- Bon Appétit!
Barbecued Fish
- Always start out with whole fish that is totally fresh – easier than fragile fillets if you are a novice.
- Choose an oily fish like ocean trout or salmon – the eyes should be black & the fish with firm scales.
- Coat the fish in a mix of olive oil, mayo, soy sauce & delicate herbs like parsley, chives, dill & tarragon.
- Cook on a hot BBQ like a pancake (one turn each side) & serve with Granma Gregori’s special bread & a glass of just about anything really.
- Bon Appétit!
True Aussie Smoked Fish
- Hot smoking - clean fish (gut) but leave head & scales intact.
- Soak overnight in a solution of brine, dissolved brown sugar & salt where the solution is at saturation point.
- Gather kindling – recommend you use twigs etc from eucalyptus (platypus or sugar gums) or mallee/saltbush – soak in water for at least 2 hrs.
- Place the fish on a grill, add the kindling to your hot coals & cover the smoker/kettle but allowing full air flows/ventilation.
- Leave until done & serve with a cold glass of Chablis.
- Bon Appétit!
Stuffed Grilled Capsicum & Tuna
- Remove core of capsicum halves.
- Gently mix some cold slaw, tuna pieces, diced onion, cooked peas, mayo, olive oil & spoon into the capsicums.
- Heat under an overhead grill or oven for 30mins – remove, sprinkle with salt & pepper & serve with a cold glass of frothy beer.
- Bon Appétit!
Mullet/Salmon & Chorizo Sausage bake
- Sautee the thinly sliced chorizo sausage in olive oil, adding sliced onions & bread cubes as you go.
- Remove all bones from mullet, smear glass baking dish with olive oil & place fish fillets on glass.
- Add layer of sausage/onion/bread & repeat entire process.
- Sprinkle with a rough mix of chopped olives & grated cheese.
- Bake in oven (45 mins @ 180 degrees) & serve with a glass of South American red wine.
- Bon Appétit!
Poached Flathead fillets with parsley sauce
- Prepare a parsley sauce by melting butter (not marg) in a pan, adding some salt & plain flour, milk to thin and allow to stand for 1 hour.
- Poach some flathead fillets until just cooked.
- Warm the parsley sauce, add the fish fillets & bring to just simmer for 5 mins, add some grated cheese & chopped parsely.
- Serve with halved cherry tomatoes on the side & a glass of sauvignon blanc.
- Bon Appétit!