South Australian Angler – June 2018

The Alma’s Catch Of The Day

P R O U D L Y S P O N S O R E D B Y T H E A L M A T A V E R N

HEALTHY EATING SCORE: HHHHH

SPENCER GULF SEAFOOD MEDLEY

W

hen we asked Alma Tavern Head Chef, Saverio Catanzariti, to

come up with something a little different for this issue, it took him

about five seconds to break into an ear-to-ear grin.

“We’ve got some fresh Balmain bugs and kingfish fillets, both from

Port Lincoln,” Sav responded. “How about I put together a dish that

highlights both?”

Now, fresh kingy and bugs are right up there with our favourite

seafoods, so combining them, along with caper and pea mayonnaise

and a pickled radish salad, seemed like a damn fine idea!

SERVES: 2 PREP: 15MINS COOKING TIME: 30 MINS

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The Alma Tavern – 66 Magill Road, Norwood. Phone: 8362 1234

Method

Pre-heat fan forced oven to 190 degrees. Begin

by roasting or boiling your potatoes until tender

(approximately 30minutes). To make the caper and pea

mayonnaise, add all ingredients into a food processor

except the vegetable oil. Blend for 20 seconds to

incorporate the ingredients, then slowly add the oil in

a thin, steady stream until mayonnaise thickens to a

yogurt consistency. If it is a bit thin, add another 100ml

of oil. If it is too thick, add a tablespoon of lemon juice.

Wash the snow pea tendrils, radicchio, carrot, radish

and snow peas. Thinly slice radishes, carrots and snow

peas into matchsticks. Toss together in a bowl with

the radicchio leaves and snow pea tendrils. Dress with

vinegar just before serving.

Now, onto the seafood! Clean the bug tails and set

aside. With a sharp knife score the skin of the kingfish

by slicing thin slots only a few millimetres deep. This will

stop the fish from curling up and help it cook evenly.

Heat a non-stick frying pan with a little olive oil. Carefully

place bug tails into the frying pan. Straight afterward, salt

the skin of the kingfish and very carefully place skin side

down into the same fry pan. Let it sear for 30seconds,

flip the bug tails over only then place the pan into the

preheated oven to cook for six minutes.

To plate, smear or dot some mayonnaise onto the plates.

Add the roasted potatoes and top with dressed pickled

radish salad. Remove kingfish and bugs from oven. The

bugs should be white and kingfish should be firm to touch

with a slight pink centre. Turn over and place on plates,

crispy skin side up. Garnish with lemon wedge and enjoy!

Seafood

2 x 150gm portioned kingfish fillets

2 x Spencer Gulf Balmain bugs

1 x lemon

6 x cocktail potatoes

2 x radish (watermelon radish and pink radish)

1 x carrot

100gm snow peas

Handful of snow pea tendrils

Handful of radicchio lettuce leaves

50ml white wine chardonnay vinegar

Olive oil

Caper & Pea Mayonnaise

2 whole eggs

1 tbsp Dijon mustard

¼ cup lemon Juice

2 tbsp capers

½ cup blanched green peas

1 tbsp chopped parsley

Pinch salt and pepper

500ml vegetable oil