We finally had some good weather (not windy that is!) the other day, so I took the opportunity to put the boat in the water. My plan was to try and catch a shark but the engine was playing up so I stayed inshore – probably a good thing considering I was by myself.
Anyway the fishing I did have was excellent. Flathead, whiting, salmon and calamari were coming in thick and fast – so fast I was home by lunchtime. Because I had a few different species I decided to do a bit of a platter/mixed grill for tea.
4 Tbs Pine Nuts
1/2 Clove of Garlic
About 1 cup Parsley
3 Tbs Dill
3 Tbs Tarragon
2 Tbs Capers
1/4 Preserved of a Lemon (Peel)
1 Anchovy (Optional)
1 Tbs Dijion Mustard
2 Tbs Spring Onions
1/4 Cup White Vinagar
2/3 Cup Olive Oil (Approx.)
Salt to taste
Throw everything in the food processor minus the oil and while blitzing, slowly add the oil. You want this quit runny because you kind of use it as a sauce. So add more vinegar and oil if required. Also if the tarragon is a bit over powering add more parsley.
For the Fish:
Flathead: Flour, egg and bread crumbed. Also picked some in white vinegar, dill salt and pepper and a pinch of sugar.
Whiting: Just cooked whole under a really hot grill.
Calamari: Dusted in rice flour and salt and white pepper. Also did some butter and garlic.
Went down to Bruny yesterday to check out the accommodation for my sisters boyfriend’s new business. We had big plans to go and get/shoot some oysters from a friends farm but the tide was too high so we ended up just buying these and having them natural. Hopefully we get some better tides later in the week so I can head back down.
Recently the manager at my work went to King Island and asked everyone if they had any cheese requests as he would be visiting the factory store. I ordered two wheels of Seal Bay triple cream brie, one of which I gave to a friend who just had a baby, the other sitting in the fridge waiting for me to decide the best way to make the most of it. I considered baking it to oozy goodness but I think that might have been a little over the top. In the end I decided to bake some bagels and have it with Tasmanian smoked salmon (the packet variety – unlike Sam I don’t/can’t make my own) and fresh little radishes from Salamanca market.
The bagel recipe is so very simple and easy and not time consuming at all.
4 cups of flour (I used Callington wheat flour light sifted)
2 tablespoons of yeast
1 ½ teaspoons salt
1 tablespoon sugar
1 ¼ cups tepid water
Mix all the ingredients together in a bowl to form a dough, then knead on a floured surface for around ten minutes or until smooth and even. Cut the dough into eight equal portions and place on a flour-dusted tray in a warm-ish spot for twenty minutes.
Preheat the oven to 220 celcius.
At this point you can do the traditional rolling out of the bagel (like here) or you can be lazy (and probably very wrong) like me and press a hole through the middle of each ball with your thumb. Let them sit another twenty minutes.
Put a large pot of water on to boil, the once boiling place the bagels in and cook for one minute before turning over and cooking another minute. Take them out of the water with a slotted spoon and place on a lightly oiled oven tray, sprinkle the top with poppy seeds and place in the oven. Cook for ten minutes before turning them over and cooking a further ten minutes. Allow them to sit and cool before eating.
Serve with soft triple cream brie (I probably could have had the cheese softening a lot longer) and Tasmanian smoked salmon. I personally prefer the Huon Aquaculture classic but that’s just me.
I’ve had the idea in my head for a while now to make and saffron puff pastry and use it for seafood pies – so I did. This is the first time I have made puff pastry from scratch. If you haven’t made it before I reckon don’t bother – it’s a pain in the arse – just buy it. However I suppose you have to make it if you want to put saffron in it.
Anyway….with the commercial scallop season maybe drawing to a close soon I thought I would make some scallop pasties.
For the Saffron Puff Pastry
Just use a standard puff recipe like this but into the iced water bleed around 10 saffron threads.
For the Filling
250g Fresh Scallops
16x Spears of Asparagus
Juice and Zest of 1 Lemon
Pepper and Salt
1 Cup of Grated Mozzarella
1. Roll the pastry flat to about 5mm thick and using a large soup bowl cut out circles of pastry.
2. On one side of the circle of pastry, leaving 1 cm around the edge for when you fold, place a little cheese, then 4 spears of asparagus cut to the length the of the pastry, 5 or 6 scallops, pepper and salt, a few thyme leaves, a sprinkling of lemon zest and a squeeze of lemon juice and a little more cheese.
3. Then wash with egg around the edge of the pastry, fold over, then press down with a fork to seal. Prick the top of the pasty to let steam out.
4. Refrigerate for half and hour then put in an oven at 200 C for about 25mins or until golden.
5. Serve with tomato relish – you might want to add a bit of extra vinegar to your relish as the pasty is pretty full on.
It was Lottie’s birthday last week and she requested fish for tea so I made a very Tassie stay at home pub style meal – Surf on Surf – I think it was more for me than her in the end. Being winter/spring Tasmanian scallops and Trevalla are still available (I got mine from Mures) so I decided to to those with a ham hock sauce and some mushy peas.
Ham Hock Sauce
1x Ham Hock
10x Spring Onions Roughly Chopped
3x Cloves of Garlic Chopped
2x Carrots – Chopped
2x Sticks of Celery – Chopped
2x Tbs Black Pepper Corns
10x Parsley Stalks
3x Bay Leaves
2x Sprigs of Thyme
6x Cups of Water
1x Cup White Wine
Zest of 1 Lemon
1/2 Cup Cream
Juice of 1 lemon
1. Soften everything (apart from the cream, lemon juice, wine and water) in a large pot in some oil for 15mins.
2. Then turn up the heat and add the white wine and water and bring to the boil. Then reduce to a simmer for 4-6hrs covered. Breaking up the ham hock as you go. Ad salt to taste.
3. Strain and reserve the liquid.
4. Take one cup of the liquid and reduce by half then add the cream and lemon juice simmer for 5min and set aside. You will have some stock left over – it makes a good soup base.
2x 180g Portions of Trevalla – Skin off
Salt & Pepper
2x Cups of Peas
2x Tbs Chopped Tarragon
2x Tbs White Vinegar
1/2 Brown Onion Finely Chopped
1/3 Cup Cream
Knob of butter
1. In a pot, soften the the onion until transparent. Then add the peas and tarragon and cook over a med. heat until done then add the cream and mash half really well and half so just smashed. Then add the vinegar and salt and pepper to taste.
2. Fry off the scallops in a pan very quickly in a little oil and pepper and salt and set aside. It should only take 1-2mins.
3. Then in the same pan cooked the Trevalla – that should only take approx 2mins each side.
Serve the fish on a bed of peas with scallops on top and a bit of the ham hock and lemon sauce. We also had ours with smashed new potatoes.