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Lifestyle : Taste of Seafood 2011
1HERSA1 E019 Harrys Singapore Chilli Crab Rest (mins D.Harbour/Cen. Station) Cnr. Elizabeth/Campbell Sts, Sydney Central Private Rooms 6 healthy steps up Triple Ace Bar 9281 5565 www.harryschillicrab.com.au Leading the way For YEARS For someone special .. LEE KUAN YEWs NEW BOOK+DVD Mr Lee, the MAN behind SINGAPORE, a third world to First World TODAY. Mr Lee's book, order online ... STRAITS TIMES 739 Princes Highway Blakehurst 9547 0666 www.shipwrightsrestaurant.com Breakfast Sundays | Lunch Tuesday - Sunday Dinner Tuesday - Saturday Mention this ad to receive 2 complimentary glasses of Caitlin Cove Sauvignon Blanc with our "Seafood Indulgence" platter for two. 20 minutes drive from CBD. Dine by the wate s edge n Shipw ights Bay. AG3986599AA-280611 The Sydney Morning Herald Tuesday, June 28, 2011 19 good living taste of seafood special report Upper-crust fish I n winter, snapper pie is one of the most popular dishes at seafood restaurant Garfish. The executive chef, Stewart Wallace, estimates that, across the three branches at Crows Nest, Kirribilli and Manly, about 400 pies are served a week. On the menu at Garfish since 2005, the recipe uses snapper because it's ''the king of fish'', Wallace says. ''It suits this type of cooking. It's delicate but holds together well and has a distinct flavour. It marries well with the sweetness of the onion and the aniseed flavour of the chervil.'' The pie is also popular in summer. ''It's a 'customers won't let us take it off the menu' kind of dish,'' Wallace says. ''People come in regularly for the pie.'' Snapper pie From Garfish, adapted for the home cook. 200g brocollini 1 head garlic, broken into cloves Olive oil for drizzling 800g snapper fillets* Salt and pepper 1G2 tbsp rice bran oil 80g brown onions, finely diced 100ml chicken stock 250ml cream 10g chervil, picked, washed, shredded 1 egg, beaten 1 tbsp milk 4 sheets puff pastry, cut to fit pie dishes Cut brocollini into seven- centimetre lengths and blanch in salted boiling water until just cooked, then refresh in cold water. Drizzle garlic cloves with olive oil, wrap in foil and bake for 15-20 minutes until soft. Squeeze garlic from cloves and set aside. Cut snapper into 50-gram to 60-gram pieces. Season fish and steam until cooked about halfway through. To make sauce, heat rice bran oil in a saucepan, fry onions until soft but not coloured. Season. Add stock, simmer to reduce by half. Add cream and reduce until slightly thickened. Strain. Put liquid in saucepan and puree onion in a food processor to a smooth paste. Mix with liquid. Reheat to a boil, adjust seasoning. Remove from heat, add chervil. Heat oven to 180C. Divide sauce between four 400-millilitre pie dishes. Divide brocollini and snapper in each dish. Add garlic and season. Combine egg and milk to make eggwash, brush a little on each dish rim. Put pastry lid on each dish, brush with more eggwash. Cook in oven for eight minutes or until golden. Reduce heat to 150C, cook pies a further 12-15 minutes. Test if pies are ready by inserting a metal skewer or small knife; the skewer should be very hot. Brush pies with melted butter and serve with a side of mash potato and a glass of semillon or sauvignon blanc. *Ask a fishmonger to fillet, skin and pin bone a whole snapper. You need about 150 grams to 180 grams of fish per pie. Or buy about 1-1.2 kilograms of filleted snapper and ask for skin and bones to be removed. Serves 4
Dining With A View
Travel Essentials 2011