Barbecued scallops with zucchini and citrus salad
3 med green and yellow zucchinis finely sliced into ribbons, 2 Tbspn olive oil, 2 spring onions finely sliced, 2 Tbspn toasted pine nuts, 1 lemon zested and flesh diced, 1 orange zested and flesh diced, zest 1 lime, 2 Tbspn sherry vinegar, 1 Tbspn extra virgin olive oil, sea salt, 20 scallops, 2 Tbspn canola oil, aioli top serve
Prepare the zucchini salad. In a hot pan, sauté the zucchini in olive oil until soft but still firm. Put into a bowl and add spring onions, pine nuts, all the zest and the diced citrus flesh. Dress with the sherry vinegar and extra virgin olive oil and season with sea salt and freshly ground black pepper. On a preheated barbecue, or in a hot pan, sear the scallops in the canola oil for 30 seconds on each side, then remove from the heat. Arrange zucchini salad on serving plates, top with scallops and serve with aioli.
Seared scallops with mango salsa
30 scallops, 1 Tbspn olive oil, 2×30gm packs Filo-ettes
Salsa: 1 Tbspn extra virgin olive oil, ground black pepper, 1 large ripe mango peeled and diced, 1 Tbspn chopped mint, fresh ginger grated, ½ red onion finely chopped, ¼ tspn Tabasco sauce, 1 Tbspn chopped coriander or parsley, 1 Tbspn lemon juice, ¼ tspn salt
Wash and drain scallops removing any black or grey matter. Transfer scallops to a bowl and stir through oil. Cover and refrigerate until required. For the salsa, mix everything together in a bowl. Best used within 2 hours of making. Heat a large non-stick frying pan over high heat. When it is hot, put in the scallops and cook for a minute or 2 on each side until browned and just cooked through. Pile scallops and salsa into Filo-ettes. Serve immediately.
Barbecued Asia-Style Scallops
300gm scallops, 80ml sweet chilli sauce, 1 teaspoon fish sauce, 2 teaspoons lime juice, 1 teaspoon oil
Combine all ingredients except for scallops into a bowl and mix. Pour mixture over scallops and mix to gently coat. Marinate for 1 hour. Drain the seafood well and reserve the marinade. Preheat BBQ flat plate to high and add 1 teaspoon of oil and heat. Cook the scallops for 3-5 minutes or until tender and drizzle with leftover marinade during cooking. Serve with garden salad and wedge of lime.
Scallops wrapped in bacon
Olive Oil, Streaky Bacon, Scallops, Squeeze of Lemon Juice
Marinate scallops in a slug of olive oil and good squeeze of lemon juice and leave in the fridge for an hour or so. Remove from marinade. Wrap each scallop firmly in a strip of streaky bacon. Fry quickly in a medium-hot pan until bacon is cooked through, or on a BBQ hotplate. Serve on a bed of wilted spinach, asparagus, cherry tomatoes, with a squeeze of lemon juice, washed down with a glass of chardonnay.
Groper steak barbecued in queen scallop cream
4 groper steaks, 4 Tbsp olive oil, 1 Tbsp rosemary, chopped, 16 scallops, sliced, 50g2 oz butter, 1 medium-size red onion, chopped, 1 lemon
2 Tbsp lime juice, 200ml7Fl oz cream, 100ml3.5 oz wine Marinate the steaks with olive oil & lime juice for at least 15 minutes. On a barbecue or a very hot dry pan, cook the steaks for 2-3 minutes each side, then leave to stand in a warm place for 4-5 minutes. Queen scallop cream: In 50g2 oz of butter, sauté the sliced scallops for 1 minute then remove from the pan. Add the onion & wine & reduce to 50ml2 oz. Add the cream, 2 Tbsp of lime juice & the juice of 1 lemon. Bring to the boil & when the consistency is right, return the scallops to the sauce & serve over the groper steak.
Tuna Steaks with a Cucumber, Dill and Wild Rocket Salsa
Half a large cucumber, 50g wild rocket, 2 tbsp chopped fresh dill, 3 tbsp vegetable or sunflower oil, 1 tbsp red wine vinegar, salt and black pepper, 4 tuna steaks
(Tuna and other meaty-fleshed fish like marlin, swordfish and groper lend themselves well to pan grilling as their firm texture holds the steaks together) Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Cut lengthways into strips and then dice finely. Toss together with the wild rocket and dill. Heat a ridged grill pan or BBQ over a medium heat. Brush the tuna steaks with a bit of oil. Mix the rest of the oil with the vinegar and season with salt and pepper. Lay fish in the hot pan and fry for 2-3 minutes each side depending on the thickness. It is best to serve this fish medium rare so don’t overcook it. When the fish is done, remove to individual warmed plates and top each steak with a handful of the salsa. With the pan still on the heat pour in the vinegar and oil mixture and let sizzle for a few seconds before pouring it over the fish and of the salsa. Serve immediately.
Seared Tuna on French Summer Salad
500gm new baby potatoes scrubbed, 4 eggs, 250gm round green beans ends removed, 4 tomatoes cut into wedges, ¾ telegraph cucumber sliced, 1 brown onion finely sliced, ½ Cup small black olives, 4×100gm tuna steaks
French Dressing: 2 Tbspn white wine vinegar, 1 tspn Dijon mustard, 250ml cream
Place potatoes in pan, cover with cold water and bring to boil. Salt and cook for 12 minutes, drain and cover with cold water for a few minutes. Drain into a colander. Place eggs in pan, cover with cold water, bring to boil then simmer for 8 minutes. Drain and leave eggs under running cold tap for a few minutes. Leave in water for a few more minutes. Peel and quarter. Blanch beans then plunge into ice-cold water. Layer tomato, cucumber, onion, olives, beans, egg and potato into four bowls. For dressing, whisk vinegar and mustard together. Add garlic, sugar and salt then whisk in olive oil. Stir in herbs and season with freshly ground black pepper. Drizzle tuna with oil and rub in. Sear on a very hot barbecue plate or under a grill for just under 1 minute per side. Serve medium rare atop salad with a dish of the dressing.
Sesame Tuna
Tuna Steak cut into cubes (or left as steak), 4 Tablespoons Sesame Oil, 1 Tablespoon Soy Sauce, 2 Teaspoons Crushed Ginger & Garlic, Coriander and Spring Onion cut finely. Put marinade into pan, med heat, cook tuna through until brown – leave a little raw in middle. Serve with salad or stir fry veges. GREAT ON BBQ!
Seafood Platter
Cooked Prawns, Sliced Smoked Salmon, Smoked Fish, Oysters, Small whitebait fritters, Salmon Wings, Marinated Mussels, Salmon Caviar, Served with crackers, aioli, cheeses Pate, dipping sauces. Very easy and colourful!
Spanish Roasted Mussels
2 cloves crushed garlic, ¼ cup blanched almonds, 100gm unsalted butter softened, 1 Tbspn chopped parsley, 3 dozen mussels scrubbed and debearded, ½ cup dry white whine, lemon wedges for serving
Using the small bowl of a food processor or a mortar and pestle, mash the garlic and almonds together into a fine paste. Beat this mixture into the butter, then add the parsley. Put the butter into a heavy ovenproof dish and then add the mussels and white wine. Roast in a 210ºC oven for 10 minutes or until the mussels have opened. Discard any mussels which have stayed firmly shut. Take the dish to the table and serve from there, or let people help themselves, spooning butter from the base of the pan over the mussels. Serve with plenty of lemon wedges. Tip: When buying mussels, choose shellfish of a similar size so they will cook at the same rate. Don’t buy any with broken shells. Keep mussels cool at all times, and when washing them in cold water discard any that remain open (a sharp tap will make any live ones close, while dead ones will remain open). Once mussels are cooked it is important to discard any that are still closed, but if they have partly opened you can prise them fully open using cooking tongs.
Oysters or Mussels with Bacon Butter
2 bacon rashes (140gm) chopped finely, 90g butter, 1 Tbsp Tomato sauce, 1 Tbsp Worcestershire sauce, 2 Tbsp finely chopped flat leafed parsley 24 medium sized oysters (600gm) (you can use half shell oysters also) or 24 fresh live mussels. (Remember if the mussels in their shells do not open do not eat them)!
Cooked bacon on heated BBQ hotplate, stirring until crisp, drain on paper towel and leave to cool. Melt butter and put in small bowl, stir in tomato and Worcestershire sauce and parsley. Stir bacon into mixture. Place mixture over the oysters or mussels and cook.
Prawn/Shrimp Cocktail
500gm med cooked prawns, 2 med tomato, 2 avocadoes, lettuce leaves, lemon slices, seafood or cocktail sauce or aioli.
Buy Ready Cooked Prawns or Shrimps (or cook your own). Reserve one prawn per person for a garnish. Finely shred lettuce leaves and divide between serving glasses or dishes. Dice avocado, tomatoes and divide equally on top of lettuce. Arrange prawns/shrimps on top of each salad and drizzle with cocktail sauce or dressing. Decorate each dish with one prawn and a slice of lemon. Serve chilled.
Prawns with Chilli, Coriander & Lime Butter
16 uncooked prawns, 100gm butter, 2 Tbsp limejuice, 2 Tbsp chopped coriander, spring onions chopped.
Shell and devein prawns or use our uncooked prawn meat. Cut lengthways along prawn’s backs without separating. Melt butter and add limejuice, coriander and spring onions on BBQ hotplate or pan. Cook prawns in batches until changed in colour to pink/orange. Serve with mescalin lettuce and salad ingredients and aioli dipping sauce. Add more chilli sauce on the side.
Scampi and Glass Noodle Salad
16 scampi, 2 small mangoes, 1 telegraph cucumber, 200gm glass noodles, 2 Tbspn finely grated ginger, 1 cup cherry tomatoes halved, 1 cup coriander leaves, ¾ cup small mint leaves, 1 Tbspn crisp fried shallots. Dressing: 120ml lime juice, 3 tspn caster sugar, 2 Tbspn finely chopped shallots, 3 Tbspn fish sauce.
Rinse scampi, place in a large pan and cover with cold water. Put pan over an element set on medium and heat until the water is just starting to bubble, then turn off the heat (do not let the scampi boil; they cook very quickly). Drain and cool with cold water. Reserve 1 whole scampi for each serving then shell remainder (protect hands with thick gloves, twist off heads, snip along the back shell with scissors, and extract meat). Cover meat and refrigerate; this part can be done the day ahead. If preferred, scampi can be cooked on an oiled barbecue hotplate over medium heat for about 5 minutes, or until the colour changes to coral-pink. Peel mangoes, then cut off mango cheeks (fleshy parts) and any other flesh. Slice finely. Peel cucumber, cut in half lengthways and scoop out the seeds. Cut cucumber into thin slices and put in a bowl with the mango. These ingredients can be prepared several hours ahead; cover and refrigerate. Put noodles in a bowl, pour on boiling water to cover and leave for several minutes, or until just tender but still a little resilient (test them every few minutes). Drain, rinse under running cold water, then drain again. Pass scissors through the noodles several times to make them shorter and more manageable to eat. The noodles can be prepared 1-2 hours before required; keep at room temperature and run your hands through them every so often to prevent them sticking. Mix dressing ingredients together. Add noodles to mango and cucumber. Wring juice from grated ginger directly over the noodles. Add scampi meat, tomatoes, coriander leaves and mint (the herbs can be picked over, put in resealable bags and refrigerated overnight), and carefully toss together. Pour on dressing and toss gently. Serve immediately, garnished with whole scampi, crisp shallots and extra chilli.
Barbecued Crayfish
1 butterflied crayfish, ¼ cup dry white wine, ¼ cup limejuice, ¼ cup olive oil, 2 Tablespoon finely chopped herbs, 2 cloves garlic crushed
Put all ingredients except crayfish into a bowl and mix – add crayfish and marinate covered in fridge for 20 minutes or until required. Reserve marinade and put crayfish on BBQ plate brushing occasionally with reserved marinade until cooked – turns orange pinky colour when cooked.
Crayfish Cocktails
1.5 telegraph cucumbers, ½ red pepper finely diced and deseeded, 2 slim spring onions finely chopped, 1 Tbspn finely chopped mint, 3 large iceberg lettuce leaves shredded, 1 Tbspn finely chopped mint, 1 cooked crayfish, 1/3 Cup read made mayonnaise, finely grated zest of 1 lemon, 1 Tbspn white vinegar mixed with ¼ tspn sugar and large pinch of salt, 1 loaf Vogels Mixed Grain very Thin sliced bread, butter to spread
Peel 8 long strips down the length of the whole cucumber (discard the first few all-green ones). Don’t make the strips too thin or they will not support the crayfish salad; conversely, if they’re too thick they will be difficult to roll. Peel off any remaining skin, then cut the cucumber in half, scoop out and discard seeds and cut flesh into fine dice; you need 1 cup diced cucumber in total. Put diced cucumber in a double thickness of absorbent kitchen paper and wring out as much moisture as possible.
Cut 8 thickish slices from the half cucumber. Prepare all cucumber ahead and keep wrapped in fridge until required. Also prepare red pepper, spring onions and parsley, and keep them all wrapped separately in fridge. Have lettuce leaves washed and dried and kept in a plastic bag in the fridge, and mint leaves selected, wrapped and refrigerated. Twist off crayfish head, snip open soft shell of tail and extract meat. Rinse away the ‘mustard’, then pat flesh dry. Put in a container, cover with plastic wrap and refrigerate until 10 minutes before serving. Mix diced cucumber, red pepper, spring onions, shredded lettuce and chopped mint in a large bowl with the mayonnaise. Season with ¼ tsp salt and a little black pepper. Cut crayfish into thickish slices and, in a separate bowl, carefully mix with the parsley and lemon zest. Put a round slice of cucumber on each serving plate. Put white vinegar mixture on a large plate then pass long cucumber strips through the mixture and roll each one into a ring. Place a cucumber ring on each round slice. Fill with salad mixture and a chunk or two of crayfish. Serve immediately with buttered bread. Tip: For an easier alternative, serve the salad and crayfish in cocktail glasses instead of the cucumber cups
Grilled Octopus and Greek Salad with Bread
600 grams baby octopus Marinade 4 tablespoons olive oil, 2 cloves garlic, crushed, 1/2 teaspoon ground cinnamon, 1/2 teaspoon chilli flakes, 1 teaspoon dried oregano. Salad 1 red onion, very thinly sliced, 1 small telegraph cucumber, roughly chopped, 2 vine-ripened tomatoes, chopped, 1/2 cup caper berries, 8 anchovy fillets, ripped, 2 cloves garlic, finely chopped, 1 teaspoon dried oregano, 1/2 cup olives, pinch chilli flakes, 3 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil. To serve 1/2 cup flat-leaf parsley, 1 loaf bread
Marinade: Combine the ingredients in a large bowl and season with salt and freshly ground pepper. Octopus: Add the octopus to a saucepan of boiling salted water and simmer for 2 minutes. Drain well and toss through the marinade. Leave for 1 hour. Salad:Combine all the ingredients and leave for 30 minutes. Preheat a barbecue plate or a large sauté pan until very hot. Sear the octopus in batches, tossing constantly, until lightly charred in places. Squeeze over lemon juice then add to the salad. To serve: Toss the flat-leaf parsley through the salad and season with salt and freshly ground pepper. Transfer to a platter and serve with bread for mopping up the dressing.
BBQ Feta and Garlic Dressed Tarakihi
ETA Lite Feta and Garlic Dressing, Lemon Rind (grated lemon skin) of one lemon, Parsley finely chopped, 1 Teaspoon of lemon juice, Pepper and salt, Tarakihi fillets
Combine all of ETA Feta and Garlic Dressing, grated lemon rind, lemon juice and parsley into bowl and add salt and pepper to taste. Cover both sides of Tarakihi fillets with dressing and BBQ until cooked. Serve with new potatoes, garden salad and fresh bread.
Blackened Snapper
6 large snapper fillets skin on, 125g butter, 2 Tbsp Cajun Spice, 2 Tbsp Sweet Paprika, lemon wedges for serving
Brush each fillets both sides with melted butter. Combine paprika and Cajun spices, mix together and sprinkle thickly evenly on both sides of snapper fillets. Heat BBQ hotplate or panfry over medium heat. Cook for 1-2 mins each side or until fish is cooked and flakes easily (you can eat the skin!!). The surface should be well charred each side. Drizzle with lemon juice and serve with new potatoes or mashed potatoes, salad and bread to mop up the sauce!
Whole Fish Cooked on BBQ
Whole fish scaled and gutted, lemon and lime slices, crushed or chopped garlic and ginger, salt and pepper, chopped spring onions, red onions, peppers, chillies, olive oil or butter, any herbs you want to use chopped finely – any other ingredients you want to add. Tinfoil.
Scale and gut a whole fish, stuff with lemon and lime slices, garlic, ginger, salt and pepper, herbs, chillies, onions, olive oil or butter and whatever else you want to add. Wrap in tinfoil. Place on BBQ and grill until cooked. Best to undercook slightly than overcook. Serve with new potatoes and salad, tartare sauce and fresh lemon wedges.
Skate with black butter
185gm unsalted chopped butter, 1kg skate wings, 2.5cups fish stock, 1/3 Cup vinegar, 2 Tbspn vinegar (extra), 1 Tbspn chopped fresh parsley, 2 Tbspn drained capers, ½ Cup Olives.
To clarify butter melt it in the pan over low heat. Remove the foamy mixture from the surface. Pour off the clear yellow liquid and reserve. Discard the milky sediment left behind in the pan. Place the stock and vinegar in a large pan and bring to the boil. Add the skate and poach for 8 minutes. Drain well and pat dry with paper towels. Melt a little butter in a frying pan and cook skate for 1-2 minutes each side, or until tender. Place on a serving dish and keep warm. Heat the clarified butter in a pan until brown and foaming but not black. Sprinkle the extra vinegar over the skate and then pour the butter over. Sprinkle with parsley, capers and olives. Serve Hot.
Citrus Monkfish
Monkfish or any firm fillet, 1 orange, lemon and lime slice per fillet, Olive Oil, Chopped Herbs, Panchetta or bacon slice.
Place each fillet in tin foil, drizzle with olive oil, herbs and place a slice of lemon, lime and orange on top of fillet, wrap bacon or panchetta slice around each fillet. Close tin foil up and bake for 10-12 mins until cooked. Drizzle citrus sauce in tin foil over fish once plated up. Great served with mashed potato and salad. GREAT ON BBQ!
Whitebait Omelette
3 eggs, 1/2 teaspoon salt, 25 grams butter, 1 cup whitebait.
In a small bowl beat eggs and salt with fork. Heat butter in a medium fry pan. Pour in beaten eggs. Reduce heat slightly until omelette is half set, lifting the edges. While the top of the omelette is still liquid, spread the whitebait over it. Continue to cook until the egg is almost set. Season with salt. Remove the pan from the heat and leave the omelette to stand for about 2 minutes. Roll up the omelette, and place join downwards on the plate. Cut into 4 diagonal slices. Serve hot or cold. Serves 4.
Whitebait Fritters with Aioli
5 eggs, 2 tbsp plain flour, 300g whitebait, salt and pepper, to season, 40g butter, lemon wedges, to serve, 2 avocados, diced, to serve, aioli, to serve
Preheat oven to 120C. Line a baking tray with baking paper. Whisk eggs and flour in a bowl. Add whitebait, stirring until well combined. Season with salt and pepper. Heat half the butter in a frying pan over medium heat. When hot add 2-tbsp quantities of whitebait mixture to pan, making 3 fritters at a time. Cook for 2 minutes or until golden. Turn fritters and cook for a further 1-2 minutes or until golden and whitebait has turned opaque. Transfer fritters to prepared baking tray and put in oven to keep warm. Cook remaining fritters. Serve with lemon wedges, avocado and aioli and aioli
Three Fish Carpaccio
300 gram piece of each tuna, salmon and a firm white fillet, skinned and bones removed
Dressing 1/4 cup soy, 2 tablespoons sesame oil, 2 tablespoons lemon juice, 1-2 teaspoons caster sugar, 2 teaspoons wasabi paste, 1 very finely chopped shallot, 1 tablespoon finely chives, Groper, gurnard, tarakihi or Bluecod is the perfect local fish for carpaccio.
Slice the fish across the grain as thinly as possible. This is best done with a sharp, very thin, flexible knife. Arrange the slices in a single layer on a large platter or on individual plates. Dressing: Whisk all the dressing ingredients together in a bowl and season to taste. To serve: Spoon over half the dressing and serve the remaining in a separate bowl. 300 gram piece each of tuna, salmon and a firm white fish fillet, skinned and bones removed
Hot Smoked Salmon and Avocado Cocktails
3 egg yolks, dab of mustard, ¼ tspn salt, 300ml lite olive oil, 2 limes plus extra for wedges, 2 Tbspn tomato sauce, 2 Tbspn drained capers, 2 Tbspn finely chopped coriander, 1 crisp iceberg lettuce, 2 Tbspn snipped chives, few pinches seas salt, 8 small gherkins finely chopped, 300gm hot smoked salmon, 3 ripe avocadoes
In a small bowl mix the egg yolks with ¼ tsp salt and the mustard. Beat with a wire whisk until the yolks take on a darker colour and thicken slightly. Begin to whisk in the oil; go very slowly at first, dripping it in off the tines of a fork, then switch to a hand-held electric beater. Once the mixture is very thick, blend in 2 Tbsp lime juice, then beat in the remaining oil, adding it in a thin, steady stream. Add more salt if it tastes oily. Blend in tomato ketchup, capers and coriander. If the mayonnaise is too thick, thin it with cool, freshly boiled water. Cover and keep chilled until serving time. Wash and dry lettuce and chop very finely with a sharp knife. Put lettuce in a bowl and toss through most of the chives, the sea salt, a little freshly ground black pepper and the gherkins. Divide lettuce among 8 cocktail glasses and spoon 1 Tbsp mayonnaise on top of each. Flake salmon, discarding skin, and leave it to drain for 5 minutes. Halve avocados, remove peel and stones and chop or dice the flesh. Squeeze 2 Tbsp lime juice over avocado. Pile salmon and avocado into cocktail glasses, spooning in mayonnaise as you go (don’t completely cover the salmon and avocado with mayonnaise). Grind over some black pepper, garnish with lime wedges and sprinkle with the remaining chives. Serve chilled.
Barbecued Salmon in Pesto Sauce
3/4 cup chopped fresh mint, 3/4 cup freshly grated Parmesan cheese, divided use, 1/2 cup chopped fresh cilantro, 8 cloves garlic, peeled, 2 green onions, trimmed and chopped, 2 tablespoons chopped fresh basil, 1 teaspoon chilli sauce, 1/2 teaspoon salt, 3/4 cup olive oil, divided use, 6 tablespoons lemon juice, 1/2 cup white wine, divided use, 1/2 teaspoon ground black pepper, 2 pounds salmon, 1/2 cup whipping cream
Heat grill. In a food processor, add mint, 1/2-cup Parmesan cheese, cilantro, garlic, green onions, basil, chilli sauce and salt. Carefully pour 1/2-cup olive oil in while blending thoroughly; set aside. In a large dish, combine 1/4-cup olive oil, lemon juice, 1/4-cup white wine and pepper. Add salmon and marinate 15 minutes. Grill the salmon until just flaking, about 12 minutes. Meanwhile, in a saucepan combine cream and 1/4-cup white wine and bring to a boil. Add the garlic mixture and serve over the salmon. Remove the skin before serving, if desired. Sprinkle with 1/4-cup Parmesan cheese, and serve with the garlic sauce.
Fresh Salmon Side with Chunky Herb Topping
1 Side Salmon skin on and pin-boned, 2 Cups fresh herbs – coriander, parsley, dill, and fennel work well, 2 Spring onions finely chopped, ½ cup nuts toasted and chopped (macadamia or salted peanuts), Drizzle of lemon oil (add lemon juice to olive oil if you don’t have infused oil)2 Teaspoons Lime or lemon rind, 2 Teaspoons garlic, Sea salt and cracked pepper to taste
Put Salmon side in two layers of sealed aluminium and season with salt and pepper and drizzle of oil or butter. Put on a hot BBQ plate for a few minutes without turning. Always cook medium rare. It’s easy to see the cooking process with Salmon as the colour change is obvious – you want the centre to stay pink. You can also cook the salmon in a hot 180 degree oven depending on the size of the salmon fillet – cooking times may vary but room temperature salmon should be checked after 15 minutes. Combine all the remaining ingredients in a bowl and then pour over the salmon and place on serving platter. Cover with aluminium foil and leave to stand for 10 minutes then serve.
Orange and Thyme Salmon
¼ cup orange juice, 1 tsp orange zest, 2 tsp honey, 2tsp thyme sprigs, salmon fillets or steaks
Combine orange juice, zest, honey and thyme in bowl, place fillets skin side down in marinade. Refrigerate for 10 mins. Tip marinade on BBQ hotplate or pan and cook until salmon starts to brown and is cooked through or to your liking. Serve with new potatoes and green beans. Try maple for a different taste!
Lemon and Pepper Salmon with Béarnaise Sauce
6×200gm salmon fillets,2 Tbspn white peppercorns crushed, ¼ cup lemon scented olive oil or use plain, grated rind 1 lemon, 1 Tspn crushed flaky salt, fresh herbs to garnish. 600gm asparagus cooked. Béarnaise sauce: ½ shallot peeled and finely diced, 2-3 peppercorns, 2 Tbspn white wine, 2 Tbspn water, 125gm unsalted butter, 2 egg yolks, 1 Tbspn chopped tarragon and chervil, lemon juice.
Cut each fillet in half and place into a shallow container. Sprinkle with the peppercorns, lemon-scented olive oil, lemon rind and flaky salt. Cover and set aside for about 20 minutes. For the sauce, put the diced shallot, peppercorns, wine or vinegar and water in a saucepan and simmer over a low heat until reduced to 2 Tbsp of liquid. Drain. Melt the butter and keep warm. Mix the egg yolks with the strained, reduced vinegar mix in a double saucepan or heatproof bowl. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice. Trim the ends of the asparagus and peel the stems from about half way down. Place into boiling water and bring back to the boil and cook for 1 minute. Remove from the heat and place into a hot frying pan with a little oil or butter and cook until lightly browned. Alternatively, this can be done on a barbecue. The asparagus can also be blanched and refreshed in cold water ahead of time and then grilled just before serving. Heat a frying pan until very hot and place the salmon pieces in, flesh-side down. (Always place fish in a pan the side down you wish to serve uppermost to your guests.) Cook for 2 minutes and then turn. Cook a further 2-3 minutes or until the salmon is medium. It should flake but not be overcooked. Remove from the pan and place quickly onto a plate. Spoon over the béarnaise sauce and arrange grilled asparagus on top. Garnish with herbs such as chervil, chives, parsley and tarragon, or a mixture of these.