Sherry and Ice Wine Seafood
Ingredients for 4 portions: 2 cups seafood medley (lobster claws, shrimp, diced salmon, mussels out of the shell, scallops, etc.), 3 cups diced vegetables (carrot, celery, bell peppers, squash), 2 diced shallots, 1 tbsp. chopped parsley, 1 tbsp. brown sugar, 1 tsp. salt, 1/4 cup sherry, 1/4 cup ice wine, 1 tablespoon butter, 1 tablespoon pure olive oil, 2 tablespoon lemon juice.
Recipe: Heat the butter and oil in a large skillet and cook the vegetables until soft, then add the seafood and cook for 3 minutes more. Deglaze with the sherry and ice wine and add the sugar, salt, lemon juice and parsley. Cook until the sauce at the bottom of the pan thickens. Serve the seafood dish with a scoop of rice or other garnish.
I served the seafood dish for this photo with a spinach cake, baked with a quail egg on top, seasoned with sea salt and decorated with physalis, fresh thyme and Belgian endive.
1.2Kg Mussels (pre-prepared/cooked)
4 small finely chopped Shallots
2 Cloves of Garlic, Chopped
2 tablespoons Olive Oil
50ml Dry White Wine (Muscadet)
4 skinned and deseeded crushed very ripe Plum Tomatoes
2 tablespoons of fresh Mixed Herbs (Parsley, Basil) Roughly chopped
1 small Sprig of Thyme
A small or 1/2 of a large finely chopped Red Chilli, deseeded (optional)
Pinch of freshly ground pepper
Mussel Provencal
Fry the garlic, shallots and chilli for 2 minutes until soft, in a pan large enough to take all the mussels. Add crushed tomatoes, herbs, and cook slowly for 2 minutes, then add wine and pepper, fry for a further 2 minutes, add the mussels, stir well, season and cover with lid. Cook for about 4 minutes. Sprinkle some more parsley and serve.
along with me. This Chinese Steamed Red Snapper Fish recipe will make great use of that steam oven I know you just went out & bought. I’ll tell you what, for those who prefer your fish more anonymous than this, go ahead & buy yourself a naked red snapper, I won’t tell anyone. Anyhoo, this red snapper recipe makes a very flavorful, juicy fish that’s perfect to eat alone or drop into some soup. Enjoy!
Ingredients:
- 1 medium sized red snapper
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1/2 teaspoon rice wine vinegar
- 1 tablespoon salad oil
- 3 or 4 slices ginger
- 2 stalks spring onion
- Few sprigs coriander leaves
Recipe by Nicola Hudson
Photography by Kieran Scott
200g Sealord cocktail shrimps
|  | method
Sautee the capsicum, garlic, rice, spices and onion in a pan with oil for approx 3-4 minutes. Add the fish stock and simmer until the stock has almost reduced. When reduced add the dory, calamari, shrimps and mussels. Simmer until seafood is cooked through then serve with fresh herbs for garni |