Crispy-skinned HUON Salmon Fillet stuffed with SA King Prawn

Join North Restaurant Sato Kikuchi, as he introduces one of his signature dishes from the 2012 Autumn menu - Crispy-skinned Huon salmon fillet stuffed with SA king prawn.

The dish is available on the recently refreshed menu, which is current from 16 March - 15 June 2012.
Seafood proudly supplied by Cappo Seafood Parkside.

Soused Tommy Ruffs with Currants and Red Onions

Soused Tommy Ruffs with Currants and Red Onions

Recipe found via ABC The Cook and the Chef

Ingredients
6 Tommy Ruff fillets (plump as possible) - Tommy Ruffs are now called Australian Herrings
2 tablespoon flour
Rind of half a lemon
6 bay leaves
2 tablespoon chopped parsley
juice of 2 lemons
160grams chopped Spanish onion
½ cup currants
2 tablespoon butter
Extra Virgin Olive Oil
Pepper and salt

Method
Place small quantity of flour (seasoned with salt and pepper) in a plastic bag and put another bag around this (in case the first breaks). Add fish filets to the bag and shake lightly to dust them with seasoned flour. Seal fillets fairly quickly (on both sides) in nut-brown butter in frying pan. Place onto wide flat dish.

Sousing sauce
In a separate saucepan, combine currants, chopped onion, extra virgin olive oil, lemon juice, fresh bay leaves, pepper, salt and lemon rind. Cook it for a few minutes so the flavours amalgamate. If the lemon juice is overpowering, add some additional extra virgin olive oil. Pour sousing sauce over the fillet. Top the dish with chopped parsley and allow it to sit for about half an hour to allow the flavours to meld. Served at room temperature.

Ready for a picnic at the races?

There is nothing quite like having a picnic at the Oakbank Easter Carnival. We found two new snack/entree recipes just in time to impress your friends.

  

 Smoked mackerel dip

(found via BBC Food)

Smoked mackerel dip is a more adventureous alternative to all the boring dips you have ever tasted.

Ingredients250g smoked mackerel fillets, skinned and finely flaked
142ml tub soured cream
bunch spring onions , trimmed and finely chopped
4 tsp horseradish
selection of crunchy raw vegetable , to serve
Preparation
In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the Make a batch of this simple, healthy dip and keep it in the fridge for whenever you want a quick bite horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

Tuna and corn cakes with tomato salsa recipe

(found via SBS Food)

Believe or not, these charming tuna cakes are even more delicious when served cold. Perfect addition to your picnik menu.

Ingredients
185g can tuna in springwater, drained, flaked
 3 sweet corn cobs, kernels cut off
 2 eggs, separated
 2 tablespoons plain flour
 1 tablespoon light olive oil

Tomato salsa
 8 cherry tomatoes, chopped
 4 basil leaves, shredded, plus extra leaves to serve
 ½ small red onion, finely chopped
 1 teaspoon balsamic vinegar

Preparation
To make tomato salsa, combine all ingredients in a small bowl and set aside.
Pat tuna dry with paper towel and place in a large bowl with corn kernels, egg yolks and flour. Season with pepper and mix well. Whisk eggwhites until soft peaks form and fold into tuna mixture.
Heat half of oil in a large frying pan on medium. Add tablespoons of tuna mixture and cook in batches for 3 minutes each side, until golden, adding oil as necessary. Top tuna and corn cakes with tomato salsa and extra basil leaves to serve.


Another options:
Smoked salmon and cheese log - EASTER RECIPE
Smoked salmon terrine

The Advertiser article

''Mr Cappo said his store was having its busiest Easter on record and urged customers to "get in quick" to guarantee their fish for Good Friday.''

Read the article here:

Prawn Recipes from SBS Food - Perfect for Easter

King prawn salad with fresh peas

Created by Dennis Leslie

INGREDIENTS

3 red onions, cut into wedges
100ml balsamic vinegar
100ml extra virgin olive oil
1 bunch asparagus
400g fresh peas, shelled
6 tbsp almond paste
800g King Prawns
6 blood oranges, peeled, segmented
200g fresh rocket leaf
Extra virgin olive oil, for tossing

PREPARATION: 

1. Preheat oven to 180°C.
2. Place the red onion in a bowl. Toss in the balsamic and olive oil. Season with salt and pepper. Roast, in pre-heated oven, for 10 minutes, stirring midway through cooking. Remove from oven and set aside to cool in the juices.
3. Bend one asparagus spear until it snaps. This will tell you where to cut the rest of the bunch, discard the woody ends. Toss the spears in olive oil, salt and pepper. Grill the asparagus until it starts to blacken slightly. Set aside.
4. Blanch the peas in a saucepan of hot water for 30 seconds. Refresh under cold running water, and set aside.
5. To make the dressing, in a bowl, combine the almond paste, about ¼ cup of olive oil, salt and pepper. Whisk until emulsified.
6. Toss the prawns in olive oil, salt and pepper. Grill for 1 minute on each side and place into a mixing bowl.
7. Place all the ingredients, plus the rocket, together in a bowl. Drizzle over the almond dressing. Garnish with blood orange to serve.

Grilled prawns with lime 

See full recipe: SBS Food  

Spicy pistachio prawns recipe

See full recipe: SBS Food

All image & text credits - SBS Food

Cappo Fresh Seafood blog archive:
Find more prawn recipes
Complete guide to prawns

EXCLUSIVE OFFER - 10% Discount Voucher 2/4 - 4/4/2012