About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Ratatouille
Daylesford Day Out
A Simple Pleasure
Rösti
Hand Made Dumpling With Agenda, Hold The Objectiv...
Chlodnik
Kangaroo Burgers
Smoked Salmon, Cheatin' Style
Wish You Were Here
Menu For Hope VI - Last Call

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Friday, January 29, 2010
Surf 'n' Turf
A fairly common menu item that pops up in not a few pubs and the occasional restaurant is a marriage of meat with seafood, colloquially known as surf 'n' turf, usually a steak topped with a couple of prawns, though Jamie Oliver does an over-the-top version with fillet steak and lobster.

In most cases, meat is the dominant partner and the seafood acts as a garnish, but what if this convention was turned on its head?

Fish topped with a bit of meat!

Don't groan, listen up, I'm here to tell you it works.

But you need to know something too, something that Asian cooks have always known, seafood isn't some tender virgin bride needing to be handled with kid gloves, it can handle flavour, strong brutal flavours; think spicy fish curry or hot and aromatic tom yum soup.

Also, think of fish as acting in the way pasta does, carrying other flavours to your mouth and just like pasta, has to be cooked just so, there is nothing worse than limp, soggy pasta or the dry accusing strands of overcooked fish.

So be bold with your flavours and careful with your cooking.

Surf 'n' Turf Flathead Tails
(serves 4)

extra virgin olive oil
200g small pancetta*, cut into thin strips
2 stalks rosemary, leaves stripped and chopped
1 tablespoon capers, chopped if large (optional)
glass of dry white or rose wine
1kg flathead tails i.e. boneless, or other chunky white fish fillets
salt and fresh ground pepper
few stalks fresh thyme
2 tablespoons chopped parsley

In a fry pan, gently heat some olive oil and gently brown the pancetta and rosemary. Add the capers (if using) and the glass of wine. Scrape any sediment into the liquid and reduce slightly. Season the flathead tails and place them in a baking dish coated with the extra virgin olive oil. Evenly pour over the pancetta/rosemary mixture and tuck the thyme stalks amongst the fish and drizzle over some more oil. Loosely cover with foil or baking paper and cook in a preheated oven(180c) for about 20 minutes. Insert a knife into the fish to check if they're done and if ready, sprinkle over the parsley and serve. Make sure everyone gets some of the delicious juices.

*small pancetta, sometimes known as Ukrainian ham, is simply pork belly rubbed with a spicy mixture that includes a lot of garlic, rolled and then cured. It's more like ham in texture than regular pancetta. If you can't get small pancetta, you can use ham or regular pancetta instead.
 
  posted at 3:42 pm
  3 comments



3 Comments:
At 6:35 pm, Anonymous kitchen hand said...

Just had some flathead tails yesterday but no meat on them, just the usal dusting of flour and a squirt of lemon juice.

This post brings to mind the late, great 1970s meat-and-fish dish almost unseen today - carpetbag steak. The combination of oysters and scotch fillet actually works really well but too many people turned their noses up so off the menus it went.

 
At 11:12 pm, Blogger katiez said...

Thanks for the reminder... Mon mari is not a fish person; I am. I also think he should eat it once a week or so (good health and all that) So.... I could make me Surf & Turf and him Turf & Surf. What a great idea!
Oh, and your recipe is pretty good, too ;-))

 
At 11:18 pm, Blogger neil said...

Hi kh, I did carpetbagger a few years ago, but something was missing, still brewing on that one.

Hi katiez, my brother-in-law would eat fish...then find some meat afterwards on the grounds he hadn't eaten any!

 

Post a Comment

<< Home



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter