Fancy Fish pg2

We know you don’t have time to figure out difficult recipes, so we asked Chef Seelan Sundoo from The Reserve Brasserie in Cape Town to make it easy for you. Here are three delicious seafood recipes for you to try out. Perfect for when your future in-laws are expecting something delectable…

Dorado, Prawn & Egg Noodle Soup

Seafood Risotto With Fennel & Saffron

Roast Salmon Trout With Leek Tips & Truffle Port Sauce

Ingredients:
50g butter
1 onion, finely chopped
1/2 fennel bulb, finely sliced
300g Italian rice
1 pinch of saffron threads soaked in hot water
1.2l chicken stock
Meat from 2 crayfish tails
8 mussels (de-shelled)
1 cup of prawn meat (de-veined)
200g cubed firm white fish
1 tsp dried origanum
1 small handful chopped tarragon
150g grated Parmesan
50 ml white wine

Method:
Heat a large heavy sauce pan over low heat. Melt the butter, add the onions, finely sliced fennel and cook for 5-8 minutes until soft. Add the rice, origanum and saffron and stir for three to four minutes to reduce. Add the stock one cup at a time, stirring continuously until absorbed, before adding the next cup. Reserve one cup. This process should take about 20-25 minutes. Add the seafood and the last cup of stock and stir, then add the white wine. Season with freshly ground pepper and salt.

The rice should be a creamy texture. Add the tarragon and 100g of Parmesan and stir all the ingredients together. Drizzle some olive oil on top and add a dollop of butter.