From a fish pie to baked snapper and spaghetti with mussels, these are some of Broadsheet’s favourite seafood recipes.
Añada – arroz negra (squid-ink paella)
The arroz negra is Melbourne's Añada's signature dish. This squid-ink paella, from the south of Spain, is made with white-flesh fish bones to add extra flavour. Serve with a green salad and a bottle of good white wine.
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Estelle – rainbow trout en papillote
“En papillote is a French method of cookery that means ‘to cook in a parcel’,” says Scott Pickett head chef for Melbourne's Estelle. “For this recipe I’ve used baking paper, but you can also use tin foil if need be. The fish steams in the bag keeping it moist and juicy, capturing all the flavours inside. It’s a classic recipe with a little Aussie twist.”
Olio – salt-baked snapper with salmoriglio
The salt-baked fish is a favourite at Sydney's Olio. The method of salt baking is more than 800 years old and involves the fish being encased in salt so it bakes at a sustained temperature, which keeps the moisture in. Cracking it open is all part of the fun, so do it when you serve it at the dinner table.
The Builders Arms Hotel – fish pie
This aromatic dish has been on the menu at Melbourne's the Builders Arms Hotel since 2012. It calls for a medley of ocean trout, green prawns and rockling fillet combined with fresh herbs and lemon zest.
Sotto Sopra – spaghetti with mussels
Dream of Italy with this classic seafood spaghetti dish. This recipe comes from Mattio Rossi, head chef at the sadly closed Sydney eatery Sotto Sopra. There might be a few more steps than you’d expect from a simple spaghetti dish, but it’s worth it (plus, it’s the long weekend, so you have the time).
Tetsuya’s – fish pie
Okay, this is another fish pie, but this recipe comes curtesy of one of Australia’s great eateries so let’s roll with it. Tetsuya’s confit ocean trout dish has been the restaurant’s standard-bearer for close to three decades, and the offcuts of the fish are used to make staff meals, including fish pies. The secret to a great pie, says the Sydney-based head chef Josh Raine, is all in the sauce. “You’ve got to cook it for a long time and season it well. I pre-cook my fish, and then use the milk that I’ve poached the fish in to make the white sauce. It intensifies the flavour dramatically.”
Ester’s roasted prawns
You’ll find this fine eatery in the backstreets of Sydney’s Chippendale, expertly led by Mat Lindsay. There’s not much to these umami-rich prawns but the’ll impress everyone. Lindsay cooks them in the wood-fired oven, but you can do them on the barbeque, and then serves them with brown butter and tamari. "People love umami and this is pretty much super umami," he says.
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