FOODWITH MIGUEL MAESTRE

Transcription

1 FOODWITH MIGUEL MAESTRE SEAFOOD CHALLENGE Miguel challengesbrett s Wharf Executive chef, Alastair McLeod to a seafood cook off at the largest seafood market of its kind in the Southern Hemisphere, the Sydney Fish Market. ALASTAIR MCLEOD Alastair is executive chef at Brisbane s iconic Bretts Wharf and also at the renowned Tank Restaurant and Bar and that is where you will find him most days - in the kitchen of either (or both!) of the restaurants ensuring the reputation he has built with his team for quality food and service is always achieved. He s a busy man, what with the two a la carte restaurants, a function facility and off-site catering providing food for many of Brisbane s largest and most prestigious events. Alastair also loves the opportunity his regular appearances on television programs such as The Living Room provide and his contributions to magazines and newspapers, to share his passion and knowledge about the wonderful fresh produce that we have available to us in Australia.

2 SYDNEY FISH MARKET SFM is the largest market of its kind in the Southern Hemisphere and the world's second largest seafood market in terms of variety outside of Japan. A working fish market, SFM sources product both nationally and internationally and trades over 14,500 tonnes of seafood annually - with up to a hundred species traded every day. SFM employs approximately fifty-seven staff to organise the weekday wholesale auction, promote Sydney Fish Market as the centre of seafood excellence and operate the Sydney Seafood School. SYDNEY SEAFOOD SCHOOL With 13,000 guests a year attending classes, Sydney Seafood School conducts a wide range of classes for all skill levels, from a simple paella or stir-fry to the more complex weekend workshops with leading chefs. A vast array of cuisines and cooking styles are covered, including the School's most popular class a Seafood BBQ. For more information on classes, MIGUEL S RECIPE RECIPES Salmon curado with chilli and star anise 1 side king salmon pinboned, skinless 500g sugar 500g salt 2 chillies 2 star anise 5 limes juiced and zested 2 lemons juiced and zested 4 bunches dill Put salmon in a deep tray. In a food processor blend all ingredients to make a marinade, saving 2 bunches of dill.

3 With the marinade rub salmon and marinate for 3 hours. After 3 hours wash salmon fillet. Cut salmon in half longways, sprinkle with chopped dill. Roll in to cylinders. Leave to rest overnight. Serve with creme fraiche, salmon roe and fresh horseradish. Perfect with a glass of champagne. ALASTAIR S RECIPE Braise of scorpion fish and harissa with lemon ricotta 100ml olive oil, 1 red onion, peeled and chopped 2 large carrots, peeled and cut into 1cm dice 150g celeriac, peeled and cut into 1cm dice 2 sticks of celery, cut into 1cm dice Sea salt and freshly milled pepper 1½ tsp toasted fennel seeds, crushed in pestle and mortar 1½ tsp toasted cumin seeds in pestle and mortar 1½ tbs harissa 400g tin chopped tomatoes 400ml fish stock 230g cooked chickpeas 2 lemons 600g scorpion fish, cut into 2cm chunks 150g ricotta

4 Chopped flat leaf parsley, to garnish Method Heat half the oil in a large sauté pan. Add the onion, cook on medium-high heat for three minutes, then add the rest of the vegetables, a teaspoon of salt and plenty of black pepper. Raise the heat a little and cook for 12 minutes, so the vegetables soften and take on a bit of colour. Add a little fish stock, if needed, to stop them catching. Meanwhile, heat the remaining oil in a small frying pan, add the fennel, cumin and harissa, and cook for seconds. Add to the vegetables with the tomatoes, 400ml fish stock and the chickpeas. Use a vegetable peeler to peel the zest of half a lemon into long strips, and add these to the pan. Cook on a medium heat for seven minutes, then taste and adjust the seasoning. Add the fish pieces do not stir, so they don't break up and on a minimum simmer cook for four minutes. If the stew is very thick, add 100ml or so of stock. Grate the zest of the second lemon, stir into the ricotta and add a pinch of salt. Serve the fish in bowls topped with a spoon of lemon ricotta and a sprinkle of parsley. Serves 4 BRETTS WHARF 449 Kingsford Smith Dr, Hamilton QLD 3007 Ph: (07) ADDRESSES TANK RESTAURANT & BAR North Quarter Lane, Ground Floor, Santos Place 31 Tank St,

5 Brisbane Q 4000 Ph: (07) SYDNEY FISH MARKET Bank Street Pyrmont, NSW Open every morning (except Christmas Day) from 7.00am. Ph: (02) Brett s Wharf Restaurant WEBLINKS The Tank Restaurant Sydney Fish Market Sydney Seafood School Classes ult.aspx