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.
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.
Place the plain flour onto a plate. In a separate bowl, beat eggs and milk. Set aside.
In another separate plate, combine panko, parmesan and lemon zest.
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, then combine with the Dijon vinaigrette.
Whisk lemon juice, Dijon mustard, vinegar and garlic in a bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Fry the Pink Rockling fillets by adding oil to a frying pan over a medium to high heat. Fry until golden brown for approximately 4 to 6 minutes.
Combine the chopped salad ingredients with the vinaigrette.
Plate and serve.
Add oil to a frying pan over a medium heat, and place Dory skin side down. Cook until the skin is golden brown for approximately 4 minutes, then flip for 2 minutes. Remove from frying pan – this will be cooked to a perfect medium.
Add beans, carrots, onion, celery, and cover with chicken stock – simmer until the beans are tender. Remove mirepoix of carrot, celery and onion, retaining only the beans. Dress the beans with olive oil, lemon juice, tomatoes and herbs.
Dice and roast all vegetables in the oven at 200 c until golden brown.
Clean the crabs, then roast in oven until the crab 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 ingredients with a mallet.
When the pan has dried enough, add the water- just enough to cover all the ingredients.
Cook for 1 hour then strain. Reduce to a glaze.
Finish with butter, prawns and lemon juice to serve.
Add bean mixture to the centre of the plate, pour bouillabaisse around the bean mixture, and top with pan-fried John Dory and prawns.