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Garlic Prawn and Mushroom Omelette with Ratatouille
Garlic and eggs are generally thought of as poor partners, but the prawns and mushrooms work brilliantly with the small to moderate amount of garlic.
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Crumbed Fish Parmesan
David is an extremely well-travelled chef. Hailing originally from Canada, he has experience in the kitchens of seven countries. Two years now with Swan Yacht Club, his previous posts have included long tenures at the Sydney Opera House and managing the catering of a major resort in Fiji.
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BBQ Grilled Geraldton Crayfish served with a Stoneleigh Chardonay & Caviar Sauce
To barbeque the cray take off the head and cut the underside shell to expose the flesh and rub with a light olive oil and lay on a sprig of fresh oregano The cray is placed onto the BBQ open side down, the cray will grill and the oregano and olive oil will gently smoke the fish, hooded by the shell.
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Red Snapper on sweet potato fondant with a tomato cream sauce
First make the sauce, then the potato followed by the tomatoes so they can all go in oven together. The sauce can be made beforehand and kept in the fridge and then reheated.
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Crab Chowder
This dish can be changed to smoked fish or any seafood. Chicken for the non seafood lovers. Add a touch of chilli for a warming effect.
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Dhufish in Butter Sauce with Almonds and Mango and Coconut Mousse
Sprinkle inside and outside of fish with salt, toss in flour. Heat half the butter in heavy frying pan, put in fish, cook until brown on both sides.
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Marinated scallops with spicy avocado and gazpacho
Calum Mills is head chef at Fremantle Sailing Club. He has chosen the recipe for this issue’s Your Catch in the Kitchen and has decided to show readers what they can do with scallops. Good luck in recreating this scrumptious dish at home with your own delicious scallops.
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Mandurah Pink Snapper with King Prawns and Beurre Blanc
Roger Stong is the chef at the MANDURAH OFFSHORE FISHING AND SAILING CLUB INC. He is the former owner of a Mandurah restaurant, but opted for the position at the Club for a change of scenery. Since we have focussed on Mandurah in this issue and since Roger is a keen fisherman himself we allowed him to choose the fish and the recipe. He decided on pinkies and has prepared this delicious meal for four.
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Moroccan Style Mussels
Head Chef of the Mussel Bar in Fremantle, Harriet Arnold, has come up with a tantalising alternative to the mundane West Australian chilli mussel, proving there is life beyond this culinary combination. If you have managed to safely and legally harvest some mussels try this out on your own catch. Otherwise get them fresh from your local supplier, because you have to have a go at Moroccan Style Mussels.
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