PRAWN SALAD 'SKAGEN' STYLE
Skagen is an area on the North Atlantic coast of Denmark renowned for shrimp (prawn) fishing, just off the shore. The boats return to the wharf where there are many small stalls and eateries serving this local specialty. The prawn salad can be purchased and eaten fresh, usually with a baguette, just near the fishing boats.
Every Swedish chef has their own favourite version of this recipe, which is essentially prawns on toast. At Mudbrick, fresh horseradish, dill and lemon are combined with the prawns, adding delectable fresh flavours. Serves 10-15 as a canape´ or 4 as an entre´e
200g cooked prawns, peeled and finely chopped
1 teaspoon Dijon mustard
1 teaspoon grated fresh horseradish
2 sprigs dill, finely chopped
1 tablespoon mayonnaise
1 tablespoon cre`me fraıˆche
juice of 1/2 lemon
4 slices white bread, toasted and cut into rounds
dill sprigs to garnish
lemon peel to garnish
Place prawns in a bowl and stir in other ingredients. Use two teaspoons to form mixture into quenelles. Serve immediately on toast rounds. Garnish with dill sprigs and lemon peel.
Wine recommendation: Mudbrick Methode Traditionelle
JOHN DORY, CLAM POT-AU-FEU, MUSSEL RAVIOLI AND LEMONGRASS FOAM
John dory is caught around the coastal islands of the Hauraki Gulf. Also called Saint Pierre in other parts of the world, John dory is one of the most popular fish species in New Zealand. Clams and mussels can be picked right off the beaches around the island. You can substitute cockles and pipis for the shellfish in this recipe.
We like the taste of clams in the pot-au-feu but mussels are ideal for something more substantial.
Citrus is used in seafood recipes because it tenderises the fish. But note that cooking with citrus dries out the fish so it's best added just before serving. For a simpler version, serve the fish with lemongrass foam, whatever spring vegetables you have in the fridge and some mussels - everything in one big pot in the middle of the table for a shared Kiwi dinner. Serves 4
Mussel ravioli Pasta dough:
4 whole eggs
6 egg yolks
1 tablespoon olive oil
1 teaspoon salt
400g cooked mussels, diced
40g grated Parmesan
20g chopped dill
zest of 1 lemon
salt and pepper
For the dough: Place flour in a bowl. Mix eggs, egg yolks and olive oil together in another bowl. Gradually add flour to form a dough. Add salt.
Roll into a ball, wrap in cling film and rest for a few hours. Roll out dough or pass through a pasta machine to make thin rectangles. Cut into eight circles.
For the filling: Mix all ingredients together and season with salt and pepper.
To assemble and cook: Place a spoonful of mussel filling in the middle of one circle. Put another circle on top and pinch
edges to seal.
Bring a saucepan of salted water to the boil. Cook ravioli, a few at a time, in simmering water until they float to the surface. Remove and drain.
1/2 onion, finely sliced
2 cloves garlic, finely sliced
1 stalk celery, finely sliced
1/4 leek, finely sliced
1/3 bulb fennel, finely sliced
oil for cooking
2 sprigs thyme
1 bay leaf
1 sprig dill
20 clams, washed and soaked in sparkling water
150ml white wine
Sweat vegetables in some oil in a saucepan. Add peppercorns, herbs, clams and wine and bring to the boil. Cook until clams just open.
Remove clams from pan and discard shells. Reserve clam liquid for the lemongrass foam.
2 shallots, finely chopped
small knob ginger, finely chopped
2 cloves garlic, finely chopped
oil for cooking
100ml white wine
1 stalk lemongrass
800ml fish stock reserved clam liquid
Sweat shallots, ginger and garlic in a saucepan with some oil. Add white wine and lemongrass and reduce by half. Pour in fish stock and reserved clam liquid. Simmer for 20 minutes to bring out the flavour of the lemongrass. Strain
and, just before serving, foam with a hand blender.
To cook and serve
4 x 160g John dory fillets, skin on
oil for cooking
squeeze of lemon
fresh peas, asparagus, baby fennel and broad
Heat a frying pan to hot and pan-sear fish skin side down in oil for about 3 minutes. When skin is crispy and golden, turn fish over. Add butter and cook until it lightly foams. Squeeze lemon juice over fish and serve immediately.
Place one ravioli in a bowl, top with lemongrass foam, clams and then a portion of John dory. Serve with fresh peas, asparagus, baby fennel and broad beans.
Wine recommendation: Mudbrick Reserve Waiheke Chardonnay