Looking for that special recipe to delight your guests

this Easter – try this exquisite combination of fish, crab,

prawns and asparagus. So delicious and good for you..

Ingredients

1 medium size coral trout or snapper, scaled, gills removed, filleted, head and carcass reserved
2 sand crabs
40ml extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 carrot, chopped
1/2 baby fennel, chopped, fronds reserved
12 medium green prawns, peeled, deveined, tails intact, shells reserved
60ml (1/4 cup) pure thickened cream or coconut cream
40g organic butter, chilled, chopped
2 tbs lemon juice
Salt and pepper, to season
12 asparagus spears, trimmed

20ml peanut oil

Stock
2 garlic cloves, chopped
1/2 tsp peppercorns
1 thyme sprig
1 bay leaf
1 parsley stalk
1 carrot, chopped
1 celery stick, chopped
1/2 onion, chopped
1/2 baby fennel, chopped
100ml dry white wine ( can use any dry white wine you have left in the fridge)
850ml cold water

Method

1. Rinse trout and then pat dry with paper towels. Set aside.

2. To make stock, place all ingredients with fish head and carcass in a large stockpot. Bring to the boil, then reduce heat and simmer for 25 minutes. Strain through a fine sieve lined with muslin into a jug. Discard solids.

3. Break up crabs, clean and pick the meat and then set aside.

4. Heat half the oil in a deep frying pan over medium heat. Add onions, garlic, carrot and fennel and cook, stirring, for 6-7 minutes or until softened and slightly browned. Add prawn heads and shells, then cook, stirring, for a further 3 minutes. Add 500ml of the fish stock and bring to a simmer. Reduce heat to low and simmer, covered, for 25 minutes.

5. Strain liquid through a fine sieve into a deep frying pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes or until liquid has reduced by half. Add cream, bring back to the boil and cook for 2-3 minutes or until slightly thickened.

6. Add butter and whisk into sauce until melted and combined. Stir in lemon juice and season with salt and pepper. Set aside.

7. Blanch asparagus in a large saucepan of boiling water for 2 minutes, then drain.

8. Add prawns to a medium saucepan of salted boiling water for 1-2 minutes or until they change colour, then drain.

9. Meanwhile, lay fish fillets on a chopping board and cut into 4 portions on the diagonal. Brush fillets, skin side up, with peanut oil and season with salt and pepper.

10. Heat remaining oil in a large frying pan over high heat. Add fish, skin side down, and cook for 3 minutes, then turn and cook for a further 1 minute. Set aside to rest.

11. Return sauce and crab meat to a medium saucepan over medium heat and warm through.

12. Divide asparagus spears and prawns between serving plates. Top with a portion of fish, then spoon over sauce and garnish with fennel fronds to serve.

Tip:- If you can’t find coral trout or snapper substitute with barramundi or red emperor..

Preparation time:  30 mins

Cooking time: 1 hour 10 mins

Serves: 4

Fresh Barramundi is such a succulent fish. I have always found it best to keep its preparation and cooking to a minimum, so its natural flavour can be enhanced and appreciated. I’m sure this simple recipe will become a favourite.

Ingredients:

4 fresh Barramundi fillets.

2 large limes or lemons

2 tablespoons of butter

1 teaspoon of extra virgin olive oil

1/4 cup finely chopped basil leaves

Salt and pepper

1 dessertspoon of finely chopped basil for garnish

4 slices of lime for garnish

Method:

In a small bowl add 1 tablespoon of butter and oil – mix until softened. Add the chopped basil leaves and mix well to bruise the leaves.

Heat a non stick frying pan on high then add the remaining butter and the juice of 1 lime or lemon – stir until melted and hot.

Add the fish and season with salt and pepper. Now add the basil butter mix.  Divide and pour the juice from the last lime over each piece of fish.

Reduce heat to medium and turn fish after about 3minutes of cooking (may need a little longer if fillets are very thick). Fish should look golden.

Cook on this side for another 3 minutes. Remove pan from the stove and allow to rest for a minute or so.

Transfer fish to warmed plates – sprinkle the remaining basil on to the top of each piece of fish along with a little of the lime burnt butter.

Serve with garden salad or steamed vegetables.

Serves 4  -  Preparation and cooking time 10-15 minutes.

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.