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SASSI Robberg's Yum Recipes Yellowtail Cape Seafood in Crayfish Sauce
SASSI Robberg's Yum Recipes Yellowtail Cape Seafood in Crayfish Sauce
| Yellowtail Cape Seafood in Crayfish Sauce |
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Ingredients: 2 whole crayfish 65 ml olive oil 12 prawns, veins removed 5 ml seasoned sea salt 125 ml olive oil Topping: 65 ml parsley, chopped 3 cloves garlic, crushed 10 ml grated lemon rind 30 ml butter 1 large onion, quartered 3 stalks celery, cut into 5 cm pieces 5 cloves garlic, halved 3 large carrots, quartered 4 cardamom seeds, halved 20 ml medium curry powder 2 whole cinnamon sticks 3 bay leaves 10 ml garlic and herb seasoning 125 ml fresh parsley, chopped 1 chilli, chopped 30 ml cake flour 250 ml dry white wine 250 ml vegetable or chicken stock 45 ml sun-dried tomato pesto 4 ripe tomatoes, skinned and chopped 20 ml sugar 125 ml cream 800 g white fish, such as yellowtail or kingklip seasoned cake flour 500 g black mussels in half shells 250 g calamari rings meat tenderiser Method: Halve the raw crayfish lengthwise and break off the claws. Remove the meat from the body and tail and set aside. Sauté the claws and shells in the oil and butter along with the onion, celery, garlic and carrots until the vegetables are glossy. Stir in the cardamom seeds, curry powder, cinnamon, bay leaves, seasoning, parsley, chilli and flour. Stir until well blended and aromatic. Add the wine, stock, pesto, chopped fresh tomatoes and sugar, cover and simmer slowly for 30 minutes. Pour through a colander and reduce the sauce until strong and aromatic. Add the cream and season to taste. Set aside. Cut the fish into cubes and season well. Chill until firm. Defrost the mussels if frozen. Tenderise the calamari with meat tenderiser for 20 minutes. Rinse and pour over boiling water to firm. Stir-fry the crayfish, calamari and prawns in the oil until just done and remove with a slotted spoon. Sprinkle the fish cubes with seasoned cake flour and stir-fry in two batches until just done. Add the sauce and other cooked seafood and heat to boiling point. Remove from the heat. Taste and season if necessary. Mix the ingredients for the topping and scatter over the seafood. Serves 6-8. Recipe From : YOU September 10, 1998 |