Low in fat and high in protein, seafood is a great alternative to meat and luckily we have it in abundance here in Australia. Treat yourself this week with the ultimate seafood dish that is fit for royalty. This dish is light, flavourful and fresh with the addition of the tomatoes and herbs.
Time: 30 minutes
Recipe by: Adrian Richardson
3 kg mussels, beards removed
3 shallots,finely chopped
¾ cup whitewine
2 x 250gbarramundi fish fillets, skin on
4 tbsp extravirgin olive oil
12 oysters inshell
2 tbsp butter
1 tbsp noillypratt
Hand full snowpeas, sliced
1 bunchasparagus, sliced
1 bunch dill
1 bunch chives
1 bunch chervil
Put the mussels into a large pot with one of the chopped shallots and ½ cup of white wine on medium high heat. Cook until the shells open up and transfer to a bowl. Once cooled, take the mussels out of their shells.
In a hot pan over medium high heat, add half the extra virgin olive oil and seasoned barramundi skin side down. Cook until the skin is crispy and turn over to the other side until meat is almost cooked though. Remove from the pan.
In the pan, add the remaining olive oil, remaining two shallots, butter and prawns and cook over medium heat for a minute. Add the remaining ¼ cup of white wine and the noilly pratt to the pan and allow the prawns to poach in liquid. Add the asparagus and snow peas to the pan and stir through.
Add the scallops at the last minute to the pan as they cook quickly, then toss through the mussels and oysters. Add the barramundi to the pan to heat up and absorb juices from sauce. Take out the pan and add to a plate to rest.
This recipe is cooked using the Tefal Eternal Mesh Frypan 28cm. To know more about the product and the Tefal Eternal Mesh Stainless Steel Induction range, please click here.