Celebrate seafood in its simplicity. Peruse some of our favourite recipes from The Atlantic at Home cookbook. To recreate the ocean to plate experience at home purchase our cookbook with step by step instructions and cooking techniques.
Serves:6
Use the olive oil to sweat off the onions, garlic, chillies. Then add the toasted spices, add the roma tomatoes, peppers and tomato paste, then add the sugar and sherry vinegar. Blend until smooth and strain through a chinois, season with sea salt.
Score the cleaned calamari in a fine crisscross (not too deep) cut into rectangles along with the tentacles, dust with the corn flour and chilli flakes, deep fry in a pre-heated deep fat fryer or deep pan at 180 ͦ c until golden brown. Season with salt and pepper.
Slice the cucumbers, mix with the sliced red onion, crushed garlic, lemon juice, coriander leaf, olive oil and salt and pepper. Place on a serving plate, aside the calamari, drizzle with the harissa and sprinkle on top of the dukkah. Serve.
Serves:5
Place the plain flour onto a plate, place to one side
Beat eggs and milk into a bowl, place to one side
Combine panko, parmesan, lemon zest onto a plate, place to one side
Dip the Pink Rockling fillets into the flour mixture, then into the egg mixture, and finally the panko mixture –pat down the crumb.
Chop all ingredients – combine with the Dijon vinaigrette
Whisk lemon juice, Dijon mustard, vinegar, and garlic in a bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Fry the rockling by adding oil to a frying pan over a medium – high heat, fry until golden brown – 4 – 6 minutes approx – place to one side.
Combine the chopped salad ingredients with the Vinaigrette.
Plate and serve.
Serves:5
Add oil to a fying pan over a medium heat, place dory skin side down, cook until the skin is golden brown – 4 minutes approx, flip for 2 minutes – take out of the frying pan, this is cooked to a medium
Add beans, carrots, onion, celery, cover with chicken stock and simmer until the beans are tender. Remove mirepoix of carrot, celery etc, retaining only the beans. Dress the beans with olive oil, lemon juice, tomatoes and herbs.
Dice and roasted all vegetables in oven at 200 c until golden brown.
Clean and roast crabs in oven until colour has changed, deglaze pans with a splash of Noilly Pratt and white wine.
In a heavy based saucepan add the crab, fish bones and mirepoix and sweat down with the tomatoes and fennel seeds until broken down slightly, smash all the ingredient with a mallet then when the pan has dried a enough add the water- just enough to cover all the ingredients.
Cook for 1 hour then strain and reduce to a glaze, finish with butter, prawns, lemon juice for serving.
Add bean mixture to the center of the plate, pour bouillabaisse around the bean mixture, top with pan-fried John Dory top with the prawns.
