Converging trends are making seafood an ideal protein for enterprising chefs. In casual and independent restaurants across the country, diners are looking for healthier options and assertive taste profiles, as well as consistency.
Many industry experts believe that seafood provides one of the greatest opportunities for culinary innovation.
Fish with White Sauce
A yummy dish of pan fried fish covered with white sauce made of butter, milk, refined flour and seasoning. It is an easy and simple recipe as well as very flavourful.
Marinate the fish fillets in lemon juice and salt. Heat oil and fry the fish on high flame. In another pan prepare the white sauce by adding flour in butter. Once it is combined, add cold milk and keep stirring. Add basil leaves, oregano, black pepper and salt. When it starts to bubble, add cheese. Drizzle over fish and serve hot with French fries.
Spiced Prawns
Put the prawns into an ovenproof dish with “a few lugs” of olive oil, the butter, thyme, cayenne pepper and cinnamon, and a pinch of salt and pepper. Deseed the chilli, slice and add to dish with 1/2 lemon. Toss and mix well. Whack on the top shelf under a pre-heated grill for 8-10mins until prawns are dark pink with golden tips. When it’s done, turn off the grill and leave prawns in oven to keep warm. Squeeze the half lemon over the prawns just before serving.
Kashmiri Fish Curry
Wash and pat dry fish pieces. Heat oil in a kadhai, fry fish until golden brown. Boil water in a saucepan, add turmeric powder, dry ginger powder, salt, cloves, black peppercorns, shahi zeera and hing water. Carefully lower fish pieces in the saucepan. Sprinkle chilli powder over the fish pieces and pour 6 tbsp. of hot mustard oil over it. Cook over high flame for 10-15 minutes, until the curry thickens. Serve hot with boiled rice.
Romesco Sauce
This Spanish Romesco sauce is served with sandwiches and fried fish alike. It is easy to make and delicious to taste.
Add garlic, almonds, tomato puree, parsley, paprika, pepper and olive oil to be blender and make a fine paste. Garnish with black pepper and salt and serve chilled.
