Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Silver Warehou with Fennel Slaw & Beetroot Yoghurt

Pan-Frying

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This colourful dish has great flavour contrasts from the tangy beetroot yoghurt and creamy fennel slaw. Both accompaniments can be made well ahead as the flavours benefit from a little time to marry together.

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Serves 4

4 x 180g silver warehou fillets, skin off, bones removed
2 tablespoons lemon juice
2 tablespoon extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste

Fennel Slaw
¼ white cabbage, finely shredded
2 small bulbs fennel, trimmed and finely shredded
½ cup whole-egg mayonnaise (see notes)
2 teaspoon Dijon mustard
Salt flakes and freshly ground white pepper, to taste

Beetroot Yoghurt
1 medium beetroot, peeled and coarsely grated
½ cup thick natural yoghurt
2 teaspoons lemon juice
1 teaspoon orange zest
¼ teaspoon ground cumin

Cut fillets in half lengthways, trimming away any bones and dark meat. Place in a shallow dish with lemon juice, oil, salt and pepper and leave to marinate for 10-15 minutes.

Meanwhile make Fennel Slaw: discard cabbage stem and finely shred leaves. Mix with fennel. Combine mayonnaise, mustard, salt and pepper and mix through vegetables.

Make Beetroot Yoghurt: combine all ingredients.

Heat a large frying pan over medium heat, add oil and, when hot, remove fish from marinade, pat dry and cook for 2-4 minutes each side, depending on thickness.

Serve fillets alongside Fennel Slaw and Beetroot Yoghurt.

Notes:

If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy.

 
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