Recipe: Delicious seafood dish perfect for Easter

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

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


  •  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.

Topics:  easy eating recipe seafood

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