New Zealand Seafood Recipes
Seafood Kebabs with Creamy Crayfish & Brandy Sauce
Ingredients
Preferred measurement of units
Serves 6
6 bamboo skewers soaked in water for 30 minutes
12 scallops
12 1½ x 1½ cm cubes salmon
12 raw prawns, peeled
Brandy Sauce
Olive oil
1 crayfish body
20g0.7Oz butter
1 tbsp tomato paste
20g0.7Oz flour
250ml cream
2 tsp brandy
½ tsp dill, freshly chopped
Salt & pepper
Method
Melt butter & add the crushed crayfish body & tomato paste. Simmer for 15-20 minutes being sure not to burn the butter.
Strain through a fine sieve, retaining the butter.
Use this orange coloured butter to make a roux. Add cream, brandy, dill & seasoning.
Cook slowly, allowing the flour to cook & the sauce to thicken.
Prepare the kebabs & direct grill for 6-8 minutes on medium high heat.
Serve kebab on rice or pasta with the sauce.
Scallop
Omega 3: Good Omega-3
Color when cooked:
- Cream with orange roe
Flesh:
- Medium
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Marinate
- Smoke
- Soup/chowder
- Fry
Salmon
Omega 3: Very high Omega-3
Color when cooked:
- Orange
Flesh:
- Oily
- High in beneficial Omega-3s
Cooking Methods:
- Bake
- BBQ
- Casserole
- Curry
- Microwave
- Marinate
- Poach
- Smoke
- Steam
- Sushi / raw
- Fry
Rock Lobster
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Rock lobster
- Crisp
- Meaty
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Sushi / raw