Balmainbugrolls with tarragon aïoli
SERVES4 // PREPTIME 30 MINS
Move over prawn sambo – these bug rolls with sriracha-spiked aïoli win, hands down.
1.2 kgcookedBalmainbugs
150 gm(1/2cup)aïoli
2 tsplemonjuice
1 tspfinelygratedlemonzest
3 tspfinelychoppedtarragon,
plusextratoserve
1½ tbspfinelychoppedchives
¼ tspsriracha,ortotaste
2 celerystalksfromtheheart,
finelychopped,smallinner leaves
reserved
1 sourdoughbaguette
½ cupmicro-basilorcelery
Lemon wedges, to serve
Whenbuying
scallops,lookfor
firm, intact,lustrous
fleshandshells with
a fresh sea smell.
1 Turnbugsupsidedownanduse
kitchenscissorstocutalongsoft
under-sideofshellwithoutcutting
theflesh.Easeoutmeat,then devein
andcoarselychopmeat.
2 Stiraïoli,lemonjuice,zest,tarragon,
chives,srirachaandceleryina large
bowltocombineandseasontotaste.
Addbugmeatand toss gently to coat
and combine.
3 Splitbaguettealongthetop
withoutcuttingallthewaythrough.
FillwithBalmainbugmixture,then
topwithmicro-basil,reservedcelery
leavesandextrachoppedtarragon.
Cutintofourpieces and serve with
lemon wedges.
Scallopcevichewithmango and avocado salsa
SERVES6 // PREPTIME 25 MINS(PLUSSTANDING)
Cevicheis perfectforeasysummerentertaining,butit is essential to buy really fresh
scallops from a reputable fishmonger.Pictured p89
18 scallops(450gm),withoutroe,
ontheshell
2 tbspfinelychoppedcorianderstems
1 smallripeavocado,finelydiced
1 smallripemango,finelydiced
1 shallot,finelychopped
½ smallLebanesecucumber,
finelydiced
1 longredchilli,seeded,
finelychopped
Smallcorianderleaves,to serve
LIMEDRESSING
125 ml(½cup)limejuice
80 ml(⅓cup)fishstock
2 tbspextra-virginoliveoil
1 tbspfinelychoppedpickled jalapeños
1 garlicclove,crushed
Crushed ice, to serve
1 Forlimedressing,combine
ingredientsina non-reactivebowl
andseasontotaste.Reserve2 tbsp
separatelyforservingandrefrigerate.
2 Removescallopsfromshells,cut
intoquartersthenaddtobowlwith
limedressingandtossgently.Set
asidetomarinate(15minutes).
3 Washanddryscallopshells.
4 Tomakethesalsa,stircoriander
stems,avocado,mango,shallot,
cucumberandchilliina bowlwith
reservedlimedressingtocombine.
Drainscallopsandgentlystirintosalsa.
Seasontotasteanddivideamongshells
setona platterofcrushedice.Scatter
with coriander leaves to serve.●
90 GOURMET TRAVELLER