New Zealand Seafood Recipes
No-cook Piquant Parsley Sauce
Ingredients
Preferred measurement of units
Makes approx 250ml
30g breadcrumbs
2 Tbsp white wine vinegar
15g fresh parsley, finely chopped
2 anchovy fillets
1 clove crushed garlic
1 tsp lemon zest, finely chopped
250ml olive oil
Salt & pepper
Method
Soak breadcrumbs in vinegar.
Mash parsley, anchovy fillets, garlic & lemon zest.
Drain and squeeze breadcrumbs, discard vinegar.
Add breadcrumbs to parsley mix.
Add oil and stir until a smooth paste.
Season with salt & pepper.
Rock Lobster
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Rock lobster
- Crisp
- Meaty
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Sushi / raw
Scallop
Omega 3: Good Omega-3
Color when cooked:
- Cream with orange roe
Flesh:
- Medium
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Marinate
- Smoke
- Soup/chowder
- Fry