• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
delectabilia

delectabilia

Mostly healthy - Always delectable

  • Home
  • Recipes
    • All Recipes
    • Inspired by the flavors of Asia
    • Inspired by the flavors of the Mediterranean
    • Vegetarian
    • Soup
    • Seafood
    • Noodles
    • Breakfast
    • Lunch
    • Appetiser
    • Salad
    • Main Course
    • Dessert
    • Waffles
    • Bread & baking
    • Sous Vide
    • Base ingredients
  • Resources
    • Ingredients Guides
    • Cuisine Guides
    • Food Stories
    • Wine and Food
  • About
  • Home
  • Recipes
    • All Recipes
    • Inspired by the flavors of Asia
    • Inspired by the flavors of the Mediterranean
    • Vegetarian
    • Seafood
    • Soup
    • Noodles
    • Breakfast
    • Lunch
    • Salad
    • Appetiser
    • Main Course
    • Dessert
    • Bread & baking
    • Sous Vide
    • Base ingredients
  • Resources
    • Ingredients Guides
    • Cuisine Guides
    • Food Stories
    • Wine and Food
  • About

Seafood

Home » Recipes (by style) » Seafood » Page 3

Slow baked salmon with fennel and orange. Citrus butter sauce. Spirulina linguine

The citrus and anise flavours complement the salmon perfectly. Slow baking ensures the flavours meld, yet the salmon remains moist and succulent. The citrus butter sauce further enhances the flavour, while adding a creaminess to the texture as only a beurre blanc style sauce can.

Read moreSlow baked salmon with fennel and orange. Citrus butter sauce. Spirulina linguine

Scallops in parsley sauce on toasted pumpernickel bread

Scallops are one the most subtle and delicate tasting shellfish and so deserves a sauce that highlights their qualities and character. This velouté style parsley sauce, using salmon head stock, brings out the best in these succulent delicacies.

Read moreScallops in parsley sauce on toasted pumpernickel bread
Seared scallops on caramelised fennel

Seared scallops on caramelised fennel. Black garlic drizzle.

Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.

Read moreSeared scallops on caramelised fennel. Black garlic drizzle.

Scallops wrapped in pancetta on a mushroom risotto

Salty sweet pancetta wrapped scallops are so delicious on their own, but when combined with the umami packed mushroom risotto, this dish exceeded all expectations.

Read moreScallops wrapped in pancetta on a mushroom risotto

Mussel spring rolls on minted smashed peas and topped with chilli jam

While scallops are delicate, mussels are bold. Especially these big juicy New Zealand gren lipped mussels. These mussel spring rolls on mashed peas and topped with chilli jam, deliver bold flavours and wonderful textures.

Read moreMussel spring rolls on minted smashed peas and topped with chilli jam

Fish in ale batter with grilled haloumi and a mango walnut salad

An alternative take on fish and chips, with the chips replaced by grilled haloumi cheese and a tasty sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.

Read moreFish in ale batter with grilled haloumi and a mango walnut salad

Grilled miso corn asparagus and flaked salmon. Poached egg. Ponzu dressing.

Miso paste is smeared on the corn and caramelised as its grilled. Miso is also in the marinade for the salmon. So lots of umami to balance the sweetness of the corn and red peppers, and saltiness of the ponzu dressing.

Read moreGrilled miso corn asparagus and flaked salmon. Poached egg. Ponzu dressing.

Roasted pumpkin and chickpea bisque

With some prawn shell stock left over from a tom yum goong dish, what better way to utilise it than in a roasted pumpkin and chickpea bisque.

Read moreRoasted pumpkin and chickpea bisque
seafood-chowder

Seafood Chowder

I had a “taste defining” seafood chowder in San Francisco years ago and have been trying to recreate something as satisfying ever since. This one comes very close.

Read moreSeafood Chowder

Garlic and anchovy pasta. Black garlic and balsamic drizzle.

This garlic and anchovy pasta is inspired by the Italian standard. Add some truffle infused oil, a black garlic and balsamic drizzle, and we have something a little different from the dish that inspired it, yet worthy of a place at your table.

Read moreGarlic and anchovy pasta. Black garlic and balsamic drizzle.

Smoked salmon wrapped poached egg

So simple, yet the complexity of tastes and textures in this smoked salmon wrapped poached egg dish belies that simplicity.

Read moreSmoked salmon wrapped poached egg

Tempura mussels and octopus on pickled daikon. Soy mustard drizzle. Sea grapes.

Plump and juicy New Zealand mussels in a light crispy tempura batter, on a bed of crisp white radish (crisp in both taste and texture). The sea grapes reinforce the seafood theme and add their own “bubblewrap” effect.

Read moreTempura mussels and octopus on pickled daikon. Soy mustard drizzle. Sea grapes.

Seared scallops on pomelo salad, topped with fried shallots and a Vietnamese drizzle

Fresh and delicate flavours abound in this dish of seared scallops on pomelo salad. It certainly does what an appertiser is supposed to do, stimulate one’s appetite. Sweet scallops balanced with the sour and salty citrus salad was a perfect combination.

Read moreSeared scallops on pomelo salad, topped with fried shallots and a Vietnamese drizzle
salmon-miso-soup.-carrot-daikon-and-zucchini-waffles

Salmon Miso soup. Carrot, daikon, and zucchini waffles.

Miso, wakame, and roasted red peppers transform the salmon head stock into something divine. Add the flaked salmon, and the carrot and daikon waffles, which act like dumplings, and you have a salmon miso soup as nutritious as it is delicious.

Read moreSalmon Miso soup. Carrot, daikon, and zucchini waffles.

Crispy skin salmon on green pea hummus, baby beetroot, warm mushroom salad

This crispy skin salmon dish is all about colour – the vibrant look and the vibrant tastes. Reminds me of autumn.

Read moreCrispy skin salmon on green pea hummus, baby beetroot, warm mushroom salad
  • ← Previous
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to page 5
  • Next →

As an Amazon Associate I earn from qualifying purchases.

steve-paris

It’s all about the food.
But you can learn a little more about me here…

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”

— Wolfgang Puck

  • About
  • Contact Us
  • Privacy Policy
  • Paris Saigon Photos
  • Sitemap

Copyright © 2021 · delectabilia · All Rights Reserved