Swordfish (Smoked Salmon) Parcels

Posted: April 29, 2012 by nietize in Fish, Italian, Prawns, Salmon
Tags: , , , ,

From The Silver Spoon
Ingredients

Serves 4
250g mussels, scrubbed and beards removed
250g clams, scrubbed
150ml olive oil, plus extra for drizzling
1 garlic clove
150g raw prawns, peeled and deveined
2 tomatoes, coarsely chopped
1 yellow pepper seeded and cut into large slices
6 fresh basil leaves, chopped
4 swordfish steaks
1 fresh flat leaf parsley sprig, chopped
salt and pepper

Preheat the oven to 200 degrees. Cut four large squares of foil. Discard any mussels or clams that do not shut immediately when sharply tapped, then place the shellfish in a pan with 3 tbsp of the olive oil and the garlic. Cook over a high heat for about 5 minutes until the shells open. Discard any that remain closed. Drain the shellfish, reserving the cooking liquid. Heat 2 tablespoons of the remaining olive oil in another pan, add the prawns and cook for a few minutes. Add the mussels and clams, still in their shells, the tomatoes, yellow pepper, basil, chilli and reserved cooking liquid and simmer for 5 minutes. Heat the remaining oil in a frying pan, add the swordfish and cook for 5 minutes on each side.

Place a swordfish steak on each square of foil, season with salt and pepper and spoon the seafood mixture on top. Sprinkle with the parsley and drizzle with olive oil. Fold the foil over and seal the edges, transfer the parcels to a baking sheet and bake for about 10 minutes. Place the parcels on a warm serving dish, opening them slightly.

Ok, the recipe is long and complicated if you are not used to managing seafood and well, I didn’t do it that way. Instead, I went to Waitrose and bought a pack of seafood mix. This is after all London, land of expensive and not that plentiful seafood. Ok fine, I am also too lazy to sort out all that seafood. Well, my point is, if you buy a pack of seafood mix, this recipe is ridiculously simple. All you do is dump in the seafood with the vegetables and let it simmer before adding it to the fish. Which brings me to another modification. Again, london, seafood, limited. I used salmon instead, ah but not a normal salmon fillet, a lightly smoked salmon fillet.

The end result of the recipe (and all my modifications): an extremely tasty baked seafood dish, the wonderful flavours of the mussels, squid and prawns combining well with the yellow peppers and tomatoes and most importantly, the chilli (i love baked seafood dishes with chilli and tomatoes) and underneath all that, the smokey taste of the salmon. My first response when I ate it: “this is f****** good!”

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