Summer Seafood

INGREDIENTS

Rouille:

  • 1 garlic clove
  • 1/2 red capsicum, roasted, peeled and deseeded
  • 1 egg yolk
  • 2 tsp lemon juice
  • Pinch saffron threads
  • 250ml extra virgin olive oil
  • Salt flakes
  • Freshly ground pepper

Seafood:

  • 2 Lobster tails, approximately 1kg each
  • 1 Blue swimmer crab
  • 12 King prawns
  • 12 oysters, shucked

Pinot and shallot dressing:

  • 500ml pinot noir
  • 2 shallots, finely diced
  • 2 bay leaves
  • 4 sprigs thyme
  • 1/2 tbs black peppercorns
  • Salt flakes

To serve:

  • Crushed ice
  • Lime wedges
  • Garlic and dill aioli

METHOD

Rouille

Step 1.
In a bowl of a food processor, combine garlic, capsicum, egg yolk, lemon juice and saffron. Pulse until smooth.

Step 2.
While the motor is still running, gradually add the oil in slow steady streams until mixture thickens. Season to taste with salt and pepper. Refrigerate until required.

Pinot and shallot dressing
Step 1.
In a medium saucepan combine all ingredients except salt, bring to the boil on high heat, Induction setting 8. Reduce heat and simmer on Induction setting 5 until wine has reduced by half.

Step 2.
Remove from heat and set aside to cool. Season to taste. Refrigerate until required.

Seafood
Step 1.
Place lobster tails in an unperforated steam container and Steam at 85°C for 4 minutes.

Step 2.
Add Swimmer crab to the lobster and Steam for 6 minutes.

Step 3.
Add the prawns into the Steam Oven and continue to Steam for 2 minutes.

To serve
Step 1.
Place crushed ice onto a large serving plate.

Step 2.
Top with lobster tails, swimmer crabs, prawns and shucked oysters.

Step 3.
Serve with bowls of rouille, pinot and shallot dressing, aioli and lime wedges.

Hints and tips
• Check weight of seafood and increase cooking time according to size.
• Lobster should have an internal cooking temperature of 63°C if using a food probe.

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Recipe and image source: Miele

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