Seafood collection
We love our seafood in Spain, there is such a wide variety to choose from. We like to experiment with our layouts and recipes and have built a special database just for our seafood collection.
Here are three different types of seafood recipes which we think you will like. We do a varied selection of seafood platters and salads for our dinner party and barbecue guests, so this one is a typical example of how we put it together. The Fish & Rice puff is a variation on a fish pie which appeals to kids when you can never get them to eat anything. And lastly, the humble fish and chips. We like this version because of its clean and simple looks. Give them a try.
SEAFOOD PLATTER WITH WARM SALMON DIP
Seafood Platter can be prepared several hours ahead of sewing; keep, covered, in refrigerator. This recipe is not suitable to freeze or microwave.
500g cooked king prawns
500g mussels
100g broccoli, chopped
1/2 bunch asparagus
100g sugar snap peas
WARM SALMON DIP
105g can salmon, drained
15g butter
1 small onion, finely chopped
1 clove garlic, crushed
2 teaspoons plain flour
2/3 cup milk
2 tablespoons grated tasty cheese
2 teaspoons lemon juice
2 teaspoons sour cream
2 teaspoons chopped fresh dill
Shell and devein prawns, leave tails intact. Add mussels gradually in single layer to large saucepan containing about 1 cup of boiling water. Reduce heat, simmer, covered for about 3 minutes or until shells open; remove immediately. Boil, steam or microwave broccoli, asparagus and peas until just tender; drain, rinse under cold water, drain. Place seafood and vegetables onto serving plate, serve with dip.
Salmon Dip: Blend or process salmon until smooth. Heat butter in medium saucepan, add onion and garlic, stir over medium heat until onion is soft. Add flour, cook for 1 minute, stirring constantly. Remove from heat, gradually stir in milk, stir constantly over high heat until mixture boils and thickens. Stir in salmon, cheese, juice, cream and dill.
FISH AND RICE PUFF
Filling for puff can be made up to 3 days ahead; keep, covered, in refrigerator. Assemble fish just before baking; serve as soon as it is cooked. Recipe unsuitable to freeze or microwave.
1/2 cup peas
1 small carrot, finely chopped
3/4 cup cooked rice
1 small onion, finely chopped
1 egg, lightly beaten
1 tablespoon chopped fresh parsley
440g can salmon, drained
2 sheets ready-rolled puff pastry
1 egg yolk
1 tablespoon milk
Boil, steam or microwave peas and carrot until tender, drain. Combine peas and carrot with rice, onion, egg, parsley and salmon in medium bowl. Cut pastry sheets into large fish shapes; cut 1 about 1cm larger all round than the other. Place smaller shape onto greased oven tray, top evenly with fish mixture, leaving 1cm border. Brush border with combined egg yolk and milk. Top fish with remaining pastry, press edges together firmly. Make fins and tail from pastry scraps, attach to fish.
Brush fish all over with egg mixture, bake in hot oven for about 25 minutes. Cover fins and tail with foil during baking, if necessary, to prevent them from burning. Reduce heat to moderate, bake further 20 minutes or until well browned.
FISH AND POTATO SCALLOPS WITH TAFITARE SAUCE
We used bream in this recipe. This recipe is not suitable to freeze or microwave.
3 medium potatoes
2 cups self-raising flour
1 egg, lightly beaten
1% cups water
4 medium white fish fillets
cornflour
oil for deep-frying
TARTARE SAUCE
3/4 cup mayonnaise
1/4 cup cream
2 tablespoons chopped gherkins
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh chives
Boil, steam or microwave potatoes until just tender; cool, cut into 1cm thick slices. Sift flour into medium bowl, make well in centre, gradually stir in egg and water (or blend or process ingredients) until smooth. Dip fish and potatoes into cornflour, shake away excess cornflour. Dip into batter, deep-fry in hot oil until golden brown and tender. Drain on absorbent paper. Serve with sauce and chips.
Tartare Sauce: Combine all ingredients in small bowl.
FISH BURGERS
We used thick ling fillets in this recipe, but cod or hake will do just as well. Patties can be prepared for cooking up to a day ahead, keep, covered, in refrigerator. They can be frozen for up to 2 months.
750g white fish fillets
3/4cup stale breadcrumbs
1/4 cup chopped fresh parsley
1 egg
plain flour
6 hamburger buns
6 lettuce leaves
alfalfa sprouts
1 medium tomato, sliced
CHEESE AND HERB FILLING
½ cup grated tasty cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
GARLIC MAYONNAISE
½ cup mayonnaise
1 clove garlic, crushed
1 tablespoon chopped fresh chives
Blend or process fish, breadcrumbs, parsley and egg until smooth. Divide mixture into 6 portions. Press a level tablespoon of filling into centre of each portion. Shape mixture around filling to form patties. Toss each patty lightly in flour, cook on well-greased barbecue plate or in frying pan for about 5 minutes on each side (or microwave on MEDIUM HIGH for about 3 minutes each side) or until cooked through.
Split buns, toast cut sides under hot griller. Make burgers, using patties, lettuce, sprouts and tomato,
and top with garlic mayonnaise.
Cheese and Herb Filling: Combine all ingredients in small bowl.
Garlic Mayonnaise Combine all ingredients in small bowl.
Fish & Seafood with Bill & Sheila
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