The Gourmet farmer goes fishing : the fish to eat and how to by Matthew Evans, Nick Haddow, Ross O'Meara

By Matthew Evans, Nick Haddow, Ross O'Meara

Uncomplicated recipes that demystify every thing from abalone to sea urchin, snapper to octopus, in addition to concept so that it will trap your personal dinner instead of head to the fishmongers. this is often all concerning the style of actual nutrients clean from the ocean, cooked with care and admire for the seafood populations on your a part of the world.


nutrients critic became farmer and sustainable seafood activist Matthew Evans, with his top chef friends, exhibits us how seafood will be cooked. easy recipes that demystify every thing from Read more...

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Blue mussels and periwinkles cling to the rocks between the tides. Rogue Pacific oysters from spat that’s escaped from coastal farms can be pried from the rocks, too. With luck, you’ll find a native angasi oyster in the sand. Now strip down to your underpants, stand in the wash of the breakers and throw a line in. Australian salmon, mullet, tailor or a squid will be your reward. Or, if you wait for nightfall and the wind to drop, and wade in with a light and spear, you might get a feed of flounder.

Cook for around 3–5 minutes, then turn onto the shell side and cook for a further 4 minutes. Turn off the heat and rest the lobster for 1 minute. ) Place the lobster on a plate and spoon a good serving of rouille over or, if you like, serve the rouille on the side as a dip. We think it’s best eaten with your fingers, dipping as you go. CRABS Crabs are the ultimate feast food. Whether you’re in a swanky Chinese restaurant or at a summer beach barbecue, put a big plate of sticky, saucy crab down in front of people and dinner turns into a banquet.

Essentially a French vinaigrette, the key is using the best-quality vinegar you can find. It is best when hand-made, but you can also use a small food processor. 2 eschalots, peeled and finely chopped 60 ml (2 fl oz/¼ cup) red wine vinegar 12 shucked oysters Place the chopped eschalots in a bowl. Stir in the vinegar and check the seasoning, adding salt and freshly ground black pepper if necessary. Leave the dressing to sit for 15 minutes for the flavour to combine. Top each oyster with a little dressing just before serving.

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