Recipes

MICHAEL’S RECIPE for KINGFISH AL DENTE!

INGREDIENTS:

500 grams of fresh Kingfish fillets, de-boned and skinned and cut into cubes about the size of a 20c piece
2 cloves of garlic
1 red onion
Handful of parsley – chopped
400 grams of Raw Prawns
500 grams of Pasta (Linguini, Spaghetti or Fettucini is the preference)
1 Glass of Chardonnay
100 grams of Blue-vein Cheese – such as Stilton – roughly chopped
Olive Oil
Seasoning

METHOD
Boil Pasta till 3/4 cooked. In a hot pan add 2 tablespoons of good quality olive oil. Throw in the finely chopped garlic and onion and cook till brown. Remove and place on a seperate plate. With a little more olive oil, add in the prawns and a little rock salt. Cook prawns till a nice red colour appears being careful not to overcook them. Remove the prawns and in the same pan throw in the Kingfish. Sear the Kingfish till golden brown (about 1 to 1.5 minutes….no more) add in the already cooked garlic, onion, prawns and the parsley.
Add the glass of Chardy and stir. Add in the Blue-vein cheese. Add Rock Salt and Cracked pepper and garnish to taste. Now add in your strained pasta which by now would be cooked to al dente! Not too soft. Garnish with some grated preferred Italian cheese such as Pecorino or fresh Parmesan. Serve with crusty bread, a nice green garden salad and the rest of the Chardonnay. ENJOY!

Mediterranean Fish Soup

Ingredients for 4 – 6 People.

Fish: White fleshed Bottom dwelling species such as Flathead, Snapper (Heads), Gurnards, Rock Cod, Leather Jackets, Nanagai

2 large onions
4 carrots
3-4 sticks of celery
3 large pototoes
2 eggs
2 large lemons
Seasoning – rock salt and pepper
1 cup of arborio rice
olive oil
lemon juice

Method
In large pot boil approx 4 – 5 litres of water. While water is coming up to boil, add all your vegetables which have been cut into chunks and 1 large tablespoon of rock salt.

When vegetables are cooked, remove from the boiling water and place in a warmer.

Keep water boiling and add in your fish. NOTE: Make sure that if you’re using fish heads make sure that they have been thoroughly cleaned. ie: all scales and gills have been removed.

Allow 4-7 minutes of cooking time for the fish.(This depends on thickness of fish and fish cutlets.)
Remove fish using a strainer, place in a warmer and garnish with cracked pepper, freshly squeezed lemon juice and drizzle with olive oil. Strain the water through a fine sieve into a fresh pot. (This is done so that no bones remain in the water)

Add in 3/4 to 1 cup of abborio rice into the broth and cook till ready.
The soup can now be eaten (without egg added) with the fish and vegetables as a side dish. Garnish vegetables with olive oil, cracked pepper and parsley. OR, place the vegetables back into the soup and serve with crusty bread and a nice Greek salad.

2nd Method..Adding the eggs.
Once the fish and vegetables have been removed and the rice is 80% cooked, its time to prepare the eggs. Here, you can either use 1 or 2 eggs (depends on individual tastes.)

Seperate the yolks from the egg whites and using a whisk start beating the egg whites till white and fluffy. Add in either 1 or both egg yolks and continue to whisk till fluffy again. While wisking, add in 1 freshly squeezed lemon.

Now, start bringing the whisked egg whites to the temperature of the broth mix. Do this by adding in the broth only (no rice) to your fluffy egg mix. Add about 3-4 laddles of soup juice.
Once that is done add all the egg mix back into the soup and stir creating a tasty creamy fish soup. Garnish with cracked pepper and serve hot. ENJOY!