Ingredients:
1 red onion
60ml extra virgin olive oil
4 bay leaves
2 garlic cloves, finely sliced
Pinch saffron threads
1 carrot, julienned
200ml white wine vinegar
200ml white wine
Cracked black pepper
1 tsp salt
500g large green prawns, peeled
220g aioli
1 handful basil leaves, chopped
8 brioche rolls
1 bunch watercress, washed
Method
Cut onion into 5-millimetre thick wedges. Heat olive oil in a heavy-based saucepan over a low heat. Add onion, bay leaves, garlic and saffron. Cover and cook for 15 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown.
Add carrot, cover and continue cooking for 15 minutes or until the carrot begins to soften. Add wine vinegar, wine, peppercorns, 200ml water and salt. Bring to boil then reduce heat and simmer for 15 minutes.
Add the peeled prawns and simmer for two minutes or until cooked through. Remove from heat and allow to cool. Strain prawns and vegetables into a bowl, discard bay leaves. Slice the prawns in half lengthways. Add aioli, basil and half the cooking vegetables. Mix well and check the seasoning. Cut the buns open and spoon in a generous serve of prawn mix, squeeze in some watercress and serve.
http://www.goodfood.com.au/good-food/frank-camorra-summer-seafood-recipes-20151231-glx7f8.html
Ingredients:
200 gm caster sugar
140 gm sea salt
120 ml gin
40 gm finely grated fresh horseradish (or shop-bought)
1 cup (loosely packed) dill, finely chopped
2 sides skinless ocean trout (about 1.2kg each), pin-bones removed
30 ml olive oil
2 tbsp each finely chopped mint, flat-leaf parsley and chervil
Finely grated rind of 2 lemons
To serve: lemon wedges
Cucumber pickle
2 tsp fennel seeds
160 ml white wine vinegar
80 ml dry white wine
60 gm caster sugar
2 Lebanese cucumbers, thinly sliced
2 golden shallots, thinly sliced
Method
Combine sugar, salt, gin, horseradish and dill in a bowl (reserve 2 tbsp dill to serve) with plenty of freshly ground black pepper. Spread half the curing mixture in base of a non-reactive dish and place trout on top. Spread over remaining mixture, cover with plastic wrap and refrigerate overnight to cure.
Meanwhile, for cucumber pickle, dry-roast fennel seeds until fragrant (1 minute), then coarsely crush in a mortar and pestle and return to pan. Add vinegar, wine, sugar and 100ml water, season to taste and bring to the boil, then cool to room temperature. Combine cucumber and shallot in a non-reactive container, pour over pickling liquid and refrigerate until chilled.
Preheat oven to 200C. Remove trout from curing mixture, brush off any excess and pat dry with absorbent paper. Place in a roasting pan lined with baking paper and drizzle with oil. Roast until just golden and cooked to your liking (4-6 minutes for medium-rare).
Meanwhile, combine mint, parsley, chervil, lemon rind and reserved dill in a bowl and season to taste. Scatter over trout and serve warm with cucumber pickle and lemon wedges.