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All posts tagged Seafood

Délice

Posted on January 27, 2015 , Comments Off on Délice

A délice is a folded fillet of fish. Typically fillets from flat fish such as sole or flounder are used. The fillet is folded in on both sides or threaded through the thick end. Fillings such as prawns can be put inside. A typical dish is délice of sole.

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Aleks VukovicDélice

Balmain Bug Preparation

Posted on January 27, 2015 , Comments Off on Balmain Bug Preparation

Slipper lobsters are not true lobsters. Their meat is softer in texture and only the tail can be used. They are found around the world and their names vary, e.g. Balmain bugs and Moreton Bay bugs are found in Australia. It can be used either green (raw) or pre-cooked. Green tails are perfect for grilling or shallow poaching, whilst cooked tails can be prepared similar to tiger prawns, e.g. in a cocktail or salad. Balmain bugs with asparagus is a typical dish.

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Aleks VukovicBalmain Bug Preparation

Acidulating Food

Posted on January 23, 2015 , Comments Off on Acidulating Food

Acidulating food means to add an acid to food, usually in the form of vinegar or lemon juice. This helps to set the protein and also adds flavour. This is often done to seafood such as fish fillets, prior to cooking. A common dish which uses this technique is South Pacific seafood salad.

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Aleks VukovicAcidulating Food