This is a very delicate way to cook seafood that makes it impossible to overcook. You can of course BBQ the prawns & fish. The salsa is also fabulous with chicken or quail!
Olive oil poached seafood, roasted lemon salsa
Serves 2
- 4 extra-large prawns, split
- 150g white fish fillet, cut into thick slices
- 1 ltr extra virgin olive oil
- Assorted herbs – say, tarragon, parsley, oregano, thyme
- 2 bay leaves
- 2 star anise
- 1 clove garlic, crushed
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- Steamed asparagus, to serve
- Baby cos leaves, to serve
Method
Lay prawns & fish in a high sided tray or skillet and set aside. Pour oil into a medium pot over a medium/heat flame. Add herbs & spice, bring to 70C and immediately pour over the seafood. The heat of the oil will transfer to the seafood. Set aside to slowly cook for 15 minutes. Carefully lift out the prawns and fish and arrange on plates. Spoon the salsa liberally over and arrange asparagus, cos and any remaining herbs to garnish.
Roasted lemon salsa
- 1 lemon, thinly sliced
- Extra virgin olive oil, for drizzling + additional 4 tbs
- 1 clove garlic, crushed
- 3 tsp baby capers
- Pinch Aleppo pepper or mild chilli pepper
- 3tbs finely chopped soft herbs – I used mint, oregano, parsley
Method
Preheat oven to 180C. Lay lemon slices on a baking sheet lined with baking paper, drizzle with olive oil and season lightly. Bake in preheated oven for 15 minutes or until golden. Allow to cool then finely chop. Add garlic, capers, chilli, 4 tbs of olive oil and the herbs. Taste for seasoning.
