Tapas of Seafood

MasterChef Ireland 2011 finalist Mike Curran makes sea bream, anchovies and mackerel into tapas dishes

Ingredients


  • silver pickled anchovies on a tomato & chorizo stew:
  • 3 fillets of pickled & oiled silver anchovies
  • 1 small piece of chorizo
  • 0.50 clove garlic
  • 1 shallot
  • salt & pepper
  • olive oil
  • 1 slice of brown rustic bread
  • 4 cherry tomatoes
  • 100 ml passata
  • pinch of parsley
  • small pinch of mix baby lettuce leaves
  • pan fried seabream on a guacamole salsa:
  • 1 seabream fillet (cut into square piece of 5cm x 5cm)
  • 1 lime
  • 1 very ripe avocado
  • 1 shallot
  • 1 red chilli
  • handful of baby water cress
  • 0.50 tomato (deseeded, deskinned and cut into small pieces)
  • salt & pepper
  • olive oil
  • butter
  • devilled mackerel with tzatziki:
  • 1 sheet filo pastry
  • 1 fillet mackerel
  • 100 ml thick greek yogurt
  • 1 sprig of wild garlic leaves
  • 1 small piece cucumber
  • pinch smoked paprika
  • pinch cayenne pepper
  • 1 juice of fresh squeezed orange
  • salt & pepper
  • olive oil
  • mixture of baby edible flowers for decoration

Method

Silver pickled anchovies on a tomato & chorizo stew:
  1. Using the cutter, press a circular disc form the slice of brown sliced pan, season & pan fry in some olive oil to crisp & brown both sides.
  2. Drain and set aside to keep warm and dry.
  3. Cut micro thin strip of the chorizo, garlic & shallot and begin to fry gently in a saucepan with olive oil.
  4. When softened add the cherry tomatoes quartered and the passata.
  5. Allow to cook and reduce down, seasoning to taste.
  6. When cooked set aside to keep warm.
  7. Trim the 3 anchovy fillets to tidy.
  8. When ready to serve place the disc of crisp bread on the left side of the plate.
  9. Using the cutter place the tomato stew on top, followed by the mixed leaves a drizzle of olive oil and then place the anchovy fillets on top, crossing each other.
Devilled Mackerel with Tzatziki
  1. Place the piece of filo pastry inside the cutter to create a basket.
  2. Cook in the oven at 180°C until golden brown. In a mixing bowl add the greek yogurt, salt, pepper, cucumber & chopped wild garlic leaves – fold together and allow to infuse.
  3. With the mackerel fillet, score the skin side in 3 places. Rub the skin side gently with a pinch of smoked paprika, cayenne pepper olive oil and a tbsp orange juice.
  4. Sear the mackerel in a frying pan skin side down until it starts to crisp. Turn it over, add some orange juice and remove from the heat.
  5. When ready to serve, place the tzatziki into the pastry basket and place to the left of the plate, then place the mackerel on top.
  6. Sprinkle the plate with colorful edible flowers and serve.
Pan Fried Seabream on a guacamole salsa
  1. Cut open the ripe avocado and scoop out the insides into a mixing bowl with lime juice.
  2. Mix thoroughly with a whisk to achieve a smooth consistency. Season with salt, pepper and more lime juice.
  3. Add finely chopped shallot, red chilli then fold in the tomato and cress.
  4. Heat the frying pan, add olive oil and fry the seasoned seabream skin side down until it becomes crispy.
  5. Add some butter to the pan, spoon over, then turn the dish for a couple of seconds, remove and prepare to serve.
  6. When ready to serve, use the cutter to shape a mound of guacamole in the centre of the plate, remove and place the seabream on top.

Notes:

Stock imagery used from Thinkstock





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