Dan and Steph's macadamia crusted fish with avocado mousse.
Dan and Steph's macadamia crusted fish with avocado mousse. Contributed

Recipe: Delicious seafood dish perfect for Easter

EASTER is one of our favourite holidays. We always enjoy creating a delicious seafood dish on Good Friday - like this one.

Macadamia crusted fish with avocado mousse

INGREDIENTS:  

  •  800g of coral trout or white reef fish  
  •  100g macadamia nuts  
  •  100g panko breadcrumbs  
  •  1 tsp of sumac  
  •  4 sprigs of fresh dill, chopped  
  •  Unsalted butter  
  •  Zest of half a lemon  
  •  Salt and white pepper. Avocado Mousse -
  •  2 avocados  
  •  100ml of creme fraiche  
  •  Juice of half a lemon  
  •  1 tsp of tabasco 
  •  Salt and pepper.

Sriracha mayonnaise: 

  •  2 tbs of white wine vinegar  
  •  3 egg yolks  
  •  200ml of grapeseed oil  
  •  Sriracha sauce, enough to taste it  
  •  salt and white pepper. Salad -
  •  1 corn cob, blanched and kernels saved  
  •  4 radish, sliced very thin round  
  •  4-6 baby beetroot, boiled until tender and wedged  
  •  1 bunch of watercress  
  •  1 fennel bulb, sliced very thin  
  •  Fresh dill to serve  
  •  80g macadamia nuts, toasted  
  •  salt and pepper.

METHOD: Blitz macadamia nuts, sumac and panko in processor until textured. Place into a hot saucepan and fry until golden. Transfer to a plate for crumbing. Place fish, dill, lemon zest, salt and pepper into a processor and blitz until it breaks down.

Make balls and place a half teaspoon of butter into the middle of each and close up. Using cling wrap, tightly form your balls and twist tightly. Bring to boil a large pot of water, then reduce to a simmer. Slowly immerse each ball and poach for 6 minutes. Remove from cling wrap, then toss in the crumbed macadamia mixture.

Mayonnaise: whisk vinegar and egg yolks in a mixer for 20-30 seconds. In a long slow stream, pour in the oil and continue to whisk on high until it starts to thicken - continue until thick and glossy. Stir in sriracha sauce until to taste and season with salt and pepper.

Avocado mousse: Blitz avocado, creme fraiche, lemon juice, tabasco sauce, salt and pepper until smooth.

Serve some avocado mousse on a plate, place on your crumbed fish, arrange the watercress, beets, corn and radish. Add dollops of the sriracha mayonnaise. Serves 4.



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