Gurnard nettles artichokes toasted cream and crab head sauce
Gurnard, nettles, artichokes, toasted cream & crab head sauce by Aaron Ward from the Appetite for Excellence tour proudly supported by FRDC.
Cooking difficulty: Medium
Preparation: 2 hours
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.
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
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.
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
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).