Seafood Recipes & Ideas

20 Pins
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5y
Pipis, Scrumpy Cider, Apple and Chorizo
Incorporating alcohol into cooking (when used properly, alcohol improves your food!) It bonds with both fat and water molecules, which allows it to carry the aromas and flavour. In this dish, Scrumpy Cider is used to bring out the Pipis, chorizo and apples! What liquor do you guys use in cooking?
Gin & Tonic Ocean Trout
Gin & Tonic Ocean Trout - served with cucumber, daikon, lime mayonnaise at my restaurant North Bondi Fish - Sydney, Australia
Grilled sardines on toast with salmoriglio
My version of 'Grilled sardines on toast with salmoriglio' in the Feb 2018 issue of Delicious Magazine.
BBQ cuttlefish, fennel & soppressata salad
My version of BBQ cuttlefish, fennel & soppressata salad featured in the Feb 2018 issue of Delicious Magazine
Charred octopus with beetroot tzatziki
My recipe of Charred octopus with beetroot tzatziki in the Feb 2018 edition of Delicious Magazine.
BBQ clams with almond & parsley butter
Featured in Delicious Magazine February 2018 - My version of 'BBQ clams with almond & parsley butter'
Grilled tiger prawns, pickled chilli and garden herbs
Stunning grilled tiger prawns, pickled chilli and garden herbs at Chiswick Woollahra, Sydney Australia
Smoked salmon rillettes, cucumber and rye bread
Delicious Magazine Issue 188 Christmas 2018 - Smoked salmon rillettes, cucumber and rye bread
Thai-style fish curry - Matt Moran
My Thai-style fish curry recipe - grab the full recipe on my website www.mattmoran.com.au
Scampi chowder with fennel creme fraiche - Matt Moran
Scampi chowder with fennel creme fraiche - Receive the full recipe on my website www.mattmoran.com.au or in issue 186 of Delicious Magazine.
Watermelon salad with prawns, quinoa, mint and parsley - Matt Moran
Watermelon salad with prawns, quinoa, mint and parsley - If you’re buying pre-cut watermelon, checking for ripeness is an easy task – the deeper the colour of the flesh, the riper the melon.
Recipes Archive - Matt Moran
My Salted Cod Balls - You’ll need to start soaking the cod about 24 hours ahead of when you want to cook it, and try and change the water once or twice during the soaking, to dilute the saltiness of the finished dish. The fish is then baked in a gentle bath of stock and white wine until it’s fall-apart tender. The flakes of the fish are mixed with mashed potato, onion and coriander before deep-frying until crisp and golden on the outside and light and fluffy within.
Restaurants - Matt Moran
PRAWNS - Served the 'North Bondi' Fish way!
Restaurants - Matt Moran
North Bondi Fish take on: HIRAMASA KINGFISH CEVICHE, COCONUT, COCONUT WATER, AVOCADO, CUCUMBER