We were at the local farmers/seafood market in Albany and in between the snacking on gourmet pastries and pies and tarts etc we hunter gathered some local seafood and veggies for dinner. The crabs looked very tasty, we were all curious to try the Leatherjackets and the fresh sweetcorn and silverbeets were tempting! We cooked up a feast of seafood to sample and had it with sweetcorn and salad, what a delight (the silverbeets I did with chilli another night). Luckily we had Chef Stu on hand to help out with all the weird and wonderful craetures.
We dropped the crabs into boiling water, in a large pot, then let it come back to the boil for 5minutes and they were done. They were small crabs so it didn't take long and you can tell with the beautiful colour change when they are ready, they will start to turn pink as soon as they touch the water.
Chef Stu cleaned out a lot of 'stuff' in the bodies, anything that is slightly brown, or yellow, is not meant to be eaten. Only the whiter meat in the body and legs. Which was so sweet! We dipped it in garlic butter just to add to the intensely amazing flavour! I love crab!
The Leatherjackets were new to everyone. They came de-headed and with the skin removed, Chef Stu dried them, salt and peppered them and fried them in some oil in a hot pan. They were rather meaty fish and thicker in certain areas and still in a rounded shape as they were on the bone, but it didn't take long, a few minutes per side and they were ready.
The flesh was really dense and it peeled off the bone easily. I had been flaking it off initially but if you put your knife in at the darkened bit and slide it along the bone to the outside it came off in large pieces (Chef Stu figured that out!). We were all fans of the fish, though it could be classed as fairly rich, and if you don't like the richness of crustaceans (crab, prawns etc) then be warned with this one too.
The sweetcorn and a simple salad of Aussie greens, cherry tomatoes, spring/green onions, feta, lemon juice, olive oil and pepper were a perfect accompaniment to the seafood.
We dropped the crabs into boiling water, in a large pot, then let it come back to the boil for 5minutes and they were done. They were small crabs so it didn't take long and you can tell with the beautiful colour change when they are ready, they will start to turn pink as soon as they touch the water.
Chef Stu cleaned out a lot of 'stuff' in the bodies, anything that is slightly brown, or yellow, is not meant to be eaten. Only the whiter meat in the body and legs. Which was so sweet! We dipped it in garlic butter just to add to the intensely amazing flavour! I love crab!
The Leatherjackets were new to everyone. They came de-headed and with the skin removed, Chef Stu dried them, salt and peppered them and fried them in some oil in a hot pan. They were rather meaty fish and thicker in certain areas and still in a rounded shape as they were on the bone, but it didn't take long, a few minutes per side and they were ready.
The flesh was really dense and it peeled off the bone easily. I had been flaking it off initially but if you put your knife in at the darkened bit and slide it along the bone to the outside it came off in large pieces (Chef Stu figured that out!). We were all fans of the fish, though it could be classed as fairly rich, and if you don't like the richness of crustaceans (crab, prawns etc) then be warned with this one too.
The sweetcorn and a simple salad of Aussie greens, cherry tomatoes, spring/green onions, feta, lemon juice, olive oil and pepper were a perfect accompaniment to the seafood.
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