My summer of seafood has been somewhat different this year as it was spent in Central Otago rather than my usual holiday spot in Northland.
Fresh white fish supplies have been short, but beautiful South Island salmon has been plentiful as has West Coast whitebait. Here’s a taste of what I have been enjoying.
Gravadlax
Made to go with the Christmas Day drinks platter and a few more beyond that. Handy for breakfasts and lunches too. Get the recipe
Whitebait fritters
No one can get enough of these little beauties. Separate two eggs and whisk the whites until just stiff. Whisk the yolks with 1 Tbsp flour and gently mix through 500g whitebait with salt and pepper to taste.
Fold the egg whites through and cook spoonfuls of the mix with a little butter in a heavy-based pan over a medium heat until golden on each side. Serve with lots of lemon for squeezing.
Barbecued fish with harissa sauce and cos salad
When the Northland contingent sent word they had a healthy snapper catch, I suggested they barbecue the fish whole, and serve it simply with harissa sauce and lettuce salad. I have had a hankering for it ever since. Get the recipe
