Crispy skin sea mullet chorizo vinaigrette charred baby cos and romesco

Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003 from season 2 Seafood Escape with Andrew Ettinghausen

(0)

Cooking difficulty: Medium

Serves: 4

Preparation: 10 mins

Cooking: 1 hour

Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.

Ingredients

Chorizo vinaigrette

1 chorizo – fine dice

½ small red onion – fine dice

¼ fennel bulb – fine dice

2 cloves garlic – chopped

1 tsp ground coriander seed

1 tsp ground cumin seed

1 cup sherry vinegar

½ cup evoo (extra virgin olive oil)

Pinch of sea salt

Romesco

4 roma tomatoes

1 bulb of garlic

4 red capsicum

1 brown onion – skin on

100g roasted hazelnuts – skin off

100g roasted almonds – skin off

100g sour dough bread fried in evoo

30g smoked paprika

Buttermilk dressing

1 cup buttermilk

½ cup mayonnaise

1 tsp garlic powder

1 tsp onion powder

Juice of ½ lemon

Cos lettuce

2 baby cos cut in half

Sea Mullet

8 sea mullet skin on

Method

For chorizo vinaigrette, sweat off the chorizo until the oil starts to release, then add the onion, fennel, garlic and slowly cook out for 2 minutes. Add the cumin, coriander and sherry vinegar and reduce by half, season with salt and finish with the evoo, set aside somewhere warm until needed.

For romesco, rub the tomatoes, garlic , capsicum and onion with olive oil and roast at 180c until soft and tender (taking each one out as done – approx 12 minutes for tomatoes and capsicum and 40 minutes for the garlic and onion) Skin the vegetables and puree with the rest of the ingredients and season with sea salt.

For buttermilk dressing, blitz all ingredients together and season.

For cos lettuce, char on the BBQ, remove and dress with buttermilk dressing.

For the fish, lightly season the fillets and cook skin side down until crispy in a little olive oil. Flip over for 10 seconds and remove from the pan

fishfiles

Crispy skin sea mullet chorizo vinaigrette charred baby cos and romesco

Send Selected Recipes to an Email Address

Crispy skin sea mullet chorizo vinaigrette charred baby cos and romesco

Your recipe list

Send Selected Recipes to an Email Address