Angelakis Weekly Seafood Specials



Gemfish in Leeks with Pernod Cream

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Ingredients:  (Serves 4)
750g Gemfish fillets
4 large leeks
60g butter
Ground black pepper & salt to taste
1.5 tbsp Pernod
2 tbsp lemon juice
1/3 cup sour cream
1.  Wash leeks thoroughly under cold running water.  Slice the leeks horizontally through the middle and then into four vertically.  Place on the base of a medium casserole dish.
2.  Place pieces of butter over the leeks.  Cut gemfish into serving pieces and place on top of leeks and butter.  Season well.
3.  Pour Pernod and lemon juice over fish and place a lid on the casserole dish and bake at 180C degrees for 30 minutes.
4.  Fish is cooked when it flakes easily with a fork.  To finish, stir in sour cream with cooking liquid to slightly thicken.
To serve, place leeks on a plate and lay fish pieces on top.  Spoon Pernod cream over fish.  Accompany with butter noodles.

Scallop Chowder

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Ingredients:  (Serves 6-8)
375 scallops
4 rashers bacon (finely chopped)
1 large onion (finely chopped)
2 cloves garlic (crushed)
1/2 green pepper (finely chopped)
3 medium potatoes (diced - 1cm cubes)
2 sticks celery (chopped)
2 litres fish stock (or water)
1 x 425g can tomatoes
1/2 tsp salt & ground pepper
1/2 cup cream (lightly whipped for topping)
Fry bacon in a deep pan until crisp, then remove from pan.  Fry onion and garlic in bacon fat until onion is transparent.  Add the green pepper, potato and celery, season and cover with fish stock or water.  Simmer for 15 minutes or until potato is soft.  Add can of tomatoes and juice and bring to boil.  Reduce heat and add scallops.  Heat gently for 3-4 minutes.  Serve in deep bowls, top with cream and crumbled bacon.

Ocean Jackets in Dukkah with Spinach

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Ingredients:  (Serves 4)

4 ocean jacket fish (leatherjackets) about 250g each
2 splashes extra virgin olive oil
4 tbsp dukkah
White pepper
200g baby spinach
50g pine nuts
50g sultanas
1 lime
Preheat the oven to 200 degrees C.  Roll the fish through a splash of olive oil and put them on to a baking sheet.  Sprinkle the dukkah over them and roll the fish through it so there is some on both sides.  Season with salt and pepper and put them in the oven and set a timer for 13 minutes.
After 5 minutes, put another splash of oil into a saute pan and when it is hot, add the spinach and cook it gently, turning it with tongs.  Add the pine nuts and sultanas, toss over, season lightly and set to one side.  Quarter the lime.  When the timer goes, check that the fish is cooked.  Pile the spinach to one side, put the fish on top and the limes to one side.  Delicious hot or at room temperature.



Deep Sea Bream: Seafood Kebabs with Tarragon & Bacon

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Ingredients:  (4 entree size serves)
750g deep sea bream fillets
225g bacon
1/2 cup lemon juice
1/2 cup olive oil
Fresh tarragon leaves
4 metal or wooden skewers
Cut the fish into squares approximately 1.5cm thick and about 3cm square.  Marinate the fish in a mixture of olive oil and lemon juice for at least 30 minutes or up to 4 hours.  Cut the bacon lengthways into strips.  Place the squares of fish on to each skewer with the bacon threaded in between the squares.  The bacon should be threaded so that the strip runs along one side of the kebab only.  Place several whole tarragon leaves on each piece of fish as you thread the bacon over them.  Place on a barbecue (bacon side down) or under a hot grill (bacon side up).  Grill for six minutes until the bacon is done, then turn over and grill a further two minutes on the other side.

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