Author Type: Chef
A cheeky recipe that will give you a chance to experiment with cooking the (surprisingly tasty) bugs of the sea.
Serves 4
Ingredients –
240g green bug tails in shell, halved (roughly 60g per serve)
480g Atlantic salmon, skin off (roughly 120g per serve)
Marinade for salmon and bugs
1/4 cup Olivado chilli and bell pepper oil
1 cup orange juice
20g coriander, chopped
Salad
100g baby rocket, washed
100g beansprouts, washed
12 baby roma tomatoes or cherry tomatoes, halved
10g coriander leaves, picked and washed
10g dill, picked and washed
2 oranges, peeled and cut into segments
100g sugar snaps, blanched in salty water and refreshed
1 avocado, peeled and cut into 1cm cubes
Avocado and Orange Hollandaise
3 egg yolks
1/2 tbsp white wine vinegar
2tbsp fresh orange juice
1/4 cup Olivado avocado oil
salt and pepper to taste
Method –
Combine the marinade ingredients, and proceed to coat bugs and salmon and marinade for one hour. Combine salad ingredients and set aside. Remove seafood from marinade (reserve liquid) and cook on pre-heated chargrill or barbecue for three to four minutes on each side. Gently pour remaining marinade over it while cooking to keep the seafood moist. (Tip: barbecuing bug tails in the shell prevents them from curling).
To make the hollandaise, whisk egg yolks, white wine vinegar and orange juice in a bowl over a bain-marie. Remove from heat when mixture becomes opaque and takes on a light, fluffy texture. Add avocado oil in a gentle stream, whisking continuously. Season to taste.
To serve, place salad onto four plates. Remove bug meat from shell and cut seafood into bite-sized chunks. Arrange over salad, drizzle with hollandaise and serve.
Tracey Holderness, June 2007
