Largemouth nannygai with smoked almond carrot reduction pickled raisin and carrot salad
Recipe courtesy of Richard Ousby from FRDC's TV series Seafood Escape with Andrew Ettinghausen
Cooking difficulty: Medium
Preparation: 30 mins
Cooking: 10 mins
Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for glazing seafood
Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
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 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.