By the Auckland Seafood School
Photography by Sean Shadbolt
Published by Penguin Group NZ. RRP $60.00
Book Review by Liam Butler
Petra New and her five male colleagues from the Auckland Seafood School have produced a comprehensive lesson on how to cook seafood from New Zealand’s coastal waters.
This 288 page hardback book is perfectly sized to be propped up next to your kitchen stove. It is easy to follow the very clear recipes and tips that enable you to cook meals you are proud to serve up and your diners are pleased to eat. This book is laid out in a spacious manner and the photos are light and bright manner befitting of the fresh fish and ingredients used in over 250 recipes that combine to form this very high quality publication. The Auckland Seafood School motto is Look. Cook. Eat and The Complete New Zealand Seafood Cookbook will undoubtedly encourage you to do precisely those three actions in rapid succession.
Clever, passionate people often make good cooks. Colin Doyle is a scientist of note having completed a PhD in X-Ray Spectrosopy, the study of the interaction between matter and radiated energy. Chef Doyle has also created a mighty fine Fish Burger…
Serves 4 | Recipe by Colin Doyle
Fresh grilled fish fillets are the star in these burgers, which combine peppery rocket with a rich garlic aioli and crunchy pickled onions. Serve with some potato wedges for a nice twist on fish and chips.
1 medium red onion
½ tsp salt
½ tsp ground sumac (optional)
1 tsp lemon juice
2 cloves garlic
1 egg yolk
1 tsp Dijon mustard
100ml light olive oil
1 tbsp lemon juice
2 tbsp capers, finely chopped
4 fresh ciabatta buns
Salt and freshly ground pepper
4 × 120g white fish fillets (e.g. gurnard, tarakihi, snapper or hoki)
100g baby rocket
1 ripe tomato, sliced
1. Thinly slice red onion and place in a non-reactive bowl. Sprinkle with salt, sumac (if using)
and lemon juice. Set aside until ready to assemble burgers.
2. Preheat oven to grill 220°C.
3. Prepare aioli by crushing garlic with a little salt using a mortar and pestle or in a food processor. Transfer garlic purée to a small bowl. Add egg yolk and mustard and beat with a whisk until pale and frothy.
Slowly add olive oil, at the beginning drop by drop, not adding more until the previous addition is fully incorporated. When all the oil is added and aioli is thick, mix in lemon juice and chopped capers.
4. Slice buns and place under the grill for a few minutes to lightly toast.
5. Season fish fillets and grill or fry over medium heat for 3 minutes per side or until done (depending on thickness of fillet).
6. To serve, spread a little aioli on each half of the toasted buns and then assemble the burger with rocket, a slice of tomato, fish fillet and a pile of onions.
Did you know?
Hoki’s easy-flaking and mild-tasting flesh makes it particularly suitable for popular fast-food products like fish fingers and fish burgers.
Reproduced with permission from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School..
Copyright © The Auckland Seafood School, 2013. Copyright © Photography Sean Shadbolt, 2013
As well as providing plenty of tips you can use when choosing your seafood the recipe book helps you bring out the best natural flavours that makes Kai moana a national treasure. The whole pan-seared founder recipe uses citrus to complement but not overpower the delicious fish. The Chefs suggest that should be served for breakfast served with fresh white bread. Now that’s something worth getting out of bed for!
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