Sydney Fish Market FISHline recipe Barbecued Queenfish in Vine Leaves with Chickpea & Fennel Salad
Yasoo! Its Easter and when I am planning an Easter feast I am always drawn to the Greek flavours. Lamb is a traditional dish to serve at a Greek Easter feast but I am staying in the ocean with my menu this weekend. Enjoy!
Seafood Platter
Seafood platter piled with oysters served with salmon roe and a squeeze of lemon. Cooked prawns, lobster, crabs or bugs and served with wedges of lemon and lime, crusty bread and flavoured mayonnaise. You can even pick up a sushi and sashimi platter. Serve fried Whitebait to give your platter a special Greek Easter boost.
Flavoured Mayonnaise
Lime Mayonnaise
Mix 1 cup S&W Mayonnaise with 1 tablespoon lime juice and lime zest
Aioli Mayonnaise
Mix 1 cup S&W Mayonnaise with 4 cloves garlic, ½ bunch finely chopped chives and 1 tablespoon lemon juice.
Wasabi Mayonnaise
Mix 1 cup S&W Mayonnaise with 1-2 tablespoons wasabi paste
Chilli Mayonnaise
Mix 1 cup S&W Mayonnaise with 2 tablespoons Sweet Chilli Sauce
Fried Whitebait
Serves 4
½ cup plain flour
Salt and pepper
500g whitebait
lemon wedges to serve
Oil for deep frying
Combine flour, salt and pepper and lightly coat whitebait. Shake gently to remove any excess flour.
Heat oil to 180C and cook whitebait for 2-3 minutes. Do not overcrowd pan.
Drain on paper towels and place onto a serving plate with lemon wedges and serve with the seafood platter.
