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
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Cooking difficulty: Medium
Serves: 6
Preparation: 30 mins
Cooking: 10 mins
Tips:
Tips to prevent scales from flying around:
1. scale under water, or
2. place the board at an angle in the sink.
3. pay particular attention to the areas around the belly, gills and fins because the scales there can be easily missed.
4. on finfish with large scales, it may be easier to scale the head region first and then work back towards the tail. The scales near the head have fewer scales overlapping them hindering their removal.
5. when you grasp the head to scale the finfish, hold the pectoral fin back with your thumb because the small bones in the fin can be dangerous if flicked out when scaling.
Wrapping in lettuce, cabbage, spinach or even seaweed can:
1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture
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.
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.
