Ingredients

Serves 2

Shellfish Vinaigrette
300 g shellfish (including black mussels, clams and pippies), soaked in cold water
2 sprigs thyme
6 stems flat-leaf parsley
2 sprigs rosemary
1/3 cup (80 ml) extra
Virgin olive oil
2 golden shallots, thinly sliced
1 clove garlic, thinly sliced
1 stick celery, peeled and thinly sliced
2 fresh bay leaves
1 tsp coriander seeds
6 black peppercorns
2 star anise
1 teaspoon fennel seeds
1/3 cup (80 ml) dry white wine


Crisp Skinned Barramundi 
Serves 4 as a main

4 × 200 g barramundi fillets (about 1.5 cm thick), skin-on
Sea salt flakes
100 ml vegetable oil
40 g unsalted butter
1 tbsp lemon thyme leaves (optional)
Flat-leaf parsley and oregano sprigs, to serve

Method

Shellfish Vinaigrette - Gary
I don’t see a vinaigrette as strictly an emulsion of oil and vinegar, and this recipe is a perfect example. I like to add ingredients that lend their flavours and add texture and interest. You can’t beat a bowl of just-cooked mussels and clams. I love these plump little bivalves, which are a little bit salty and oh so tender. It’s not just the meat, but also the cooking juices that deserve to be savoured, and this vinaigrette makes the most of them. The shellfish I’ve used here are fantastic value when a lot of seafood is so expensive. The secret is understanding how to prepare them well – just pair them with a few other ingredients, then cook them for no more than a couple of minutes. This warm vinaigrette is delicious served simply with crusty bread or spooned over grilled, fried or poached fish.

Drain the shellfish then wash in plenty of cold water. Drain again and reserve. Remove the beards from the mussels. Drain well and set aside.
Tie the thyme, parsley and rosemary with kitchen string to make a bouquet garni and set aside.
Heat a large, wide-based frying pan or sauté pan with a tight-fitting lid over medium heat, then add 2 tablespoons of the olive oil, the shallot, garlic, celery, bay leaves, bouquet garni, coriander seeds, peppercorns, star anise and fennel seeds and cook for 2 minutes or until the vegetables are tender and the spices are fragrant.
Add the shellfish and the wine and pop on the lid, then cook for 2–3 minutes or until the shellfish start to open. Remove from the heat. Add the remaining olive oil, stir and serve. (You can remove the shellfish from the shells and return them to the vinaigrette, if you prefer.)

 

Crisp Skinned Barramundi - George
Cooking fish properly is one of the most daunting challenges for any beginner home cook. Getting it right is all about controlling the temperature. This is a great little technique for everyone to learn, and your confidence will really increase if you master it.

Preheat the oven to 180°C fan-forced (200°C conventional).
Remove the fish from the fridge 10 minutes before cooking. Pat the fish dry with paper towel. Season the skin with salt.
Place the oil in an ovenproof, heavy-based, non-stick frying pan over medium–high heat. Place the fish in the pan, skin-side down, and gently press on each fillet with a spatula for 20–30 seconds to help the skin crisp evenly.
Transfer the pan to the oven and cook the fish for 5–6 minutes or until almost cooked through. Remove the pan from the oven and place over medium–high heat. Working quickly, carefully turn the fish over and add the butter to the pan. When the butter  starts to sizzle, add the lemon thyme (if using), then gently swirl the pan until the butter turns nut-brown and the fish is just cooked. Remove from the heat. Spoon the butter over the fish to baste several times.
Serve immediately, skin-side up on warmed plates, with the pan juices spooned over each fillet. Spoon some vinaigrette around each plate (if using), then scatter with parsley and oregano sprigs.

 

Cook With Us by Gary Mehigan and George Calombaris, Penguin, RRP: $49.95