Aussie Farmers Direct has teamed up with Maggie Beer to release a collection of Easter seafood recipes as part of a move to encourage Australians to include more seafood in their diet this year!
For The Frozen Pea Salsa::
Spread peas on a tray to thaw for 10 minutes.
Place a large frying pan over medium heat, add the butter and melt with the Extra Virgin Olive Oil. Add the chopped shallots and sauté until soft.
In another small sauce pan, bring the Chicken Stock to the boil.
Add the peas to the shallots along with chervil and lemon juice.
Pour the hot Chicken Stock over the peas and quickly bring up to the boil again, then remove from the heat and allow to cool slightly.
Pour the pea mixture into a blender or mouli and process until fine. Taste for seasoning and adjust if necessary.
For The Salmon::
Heat a large frying pan over a moderate heat with half the butter.
Season the salmon on the skin side with sea salt.
Once the pan is hot, add a dash of Extra Virgin Olive Oil and place the salmon steaks skin side down in the pan. Cook for about 2 minutes or until the skin is crisp. Putting the salmon aside, quickly wipe out the pan with a paper towel.
Return salmon to pan, add the remaining butter and return to heat.
Once melted, turn the steaks over with tongs and almost immediately take the pan off the heat and allow to sit in the hot pan. The centre of the fish should be a little rare.
To serve, pile a layer of salsa on to a plate and place the fish on top. Squeeze a wedge of lemon over each piece of salmon, sprinkle the herbs on top and dress with a drizzle of Extra Virgin Olive Oil.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This Easter, Aussie Farmers Direct will be delivering a range of freshly caught seafood. To enjoy a wholly Australian Easter this year, visit AussieFarmers.com.au
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