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Some Fish recipies for the weekend.
| Tasty dish using mullet, bass or haddock fillets, live mussels, squid rings and green prawns |
| Serves 4 700g mullet, bass or haddock fillets 450g live mussels 4 squid, cleaned and cut into rings 8 large green prawns, peeled 2 tbsp olive oil 3 tbsp dry white wine 3 tbsp freshly chopped basil lemon to garnish FOR SAUCE: 125ml olive oil 4 cloves garlic, peeled and chopped 4 shallots, peeled and chopped 400g tinned chopped tomato 2 tbsp freshly chopped flat-leaf parsley 3 tbsp basil leaves salt and black pepper 1 Preheat oven to 1800C. Heat the olive oil and gently fry garlic and shallots for 2 minutes. Stir in tomatoes and simmer for 10 minutes. Add parsley and basil, season to taste and cook for a further 2 minutes. Reserve and keep warm. 2 Lightly rinse the fish fillets and cut into four portions. Scrub the mussels thoroughly, removing the beard and any barnacles from the shell. Discard any open mussels. 3 Cut 4 large pieces of tin foil, place them on a large baking sheet and brush with olive oil. Place 1 fish portion in the centre of each piece of tin foil. Close the tin foil to form parcels and bake in the preheated oven for 10 minutes, then remove. 4 Carefully open the parcels and add the mussels, squid and prawns. Pour in the wine and spoon over a little of the tomato sauce. Sprinkle with basil leaves and return to the oven and bake for 5 minutes, or until cooked thoroughly. Disregard any unopened mussels, then garnish with lemon wedges and serve with extra tomato sauce. |
PLUS
| These easy-to-prepare seafood dishes are simply delicious and are perfect for a day on the water. Mussels in creamy garlic sauce |
| Serves 4 700g fresh live mussels 300ml dry white wine 1tbsp olive oil 1 shallot, peeled and chopped finely 2 cloves garlic, peeled and crushed 1 tbsp fresh oregano, chopped 2 saffron strands 150ml single cream Salt and ground black pepper Crusty fresh bread to serve 1 Clean the mussels thoroughly in plenty of cold water and remove any beards from the shells. Discard any mussels that are open or damaged. Place the mussels in a large bowl and cover with cold water. If prepared earlier, change the water frequently before cooking and leave in the refrigerator until required. 2 Pour the wine into a large saucepan and bring to the boil. Tip the mussels into the pan, cover and cook, shaking the saucepan periodically for 6-8 minutes, or until the mussels have opened completely. 3 Discard any mussels with closed shells. Using a slotted spoon, carefully remove open mussels from the saucpan and keep warm. Reserve the cooking liquor. 4 Heat the olive oil in a small frying pan. Add the shallot and garlic, cooking gently for 2-3 minutes, until softened. Add the reserved cooking liquid and chopped oregano, cooking for a further 3-4 minutes. 5 Stir in the saffron and cream and heat through gently. Season to taste with salt and pepper. 6 Place a few mussels in individual bowls and spoon over the sauce. Serve immediately with fresh crusty bread. Mussels Arrabbiata Serves 4 1.8kg fresh live mussels 1 Clean the mussels thoroughly in plenty of cold water and remove any beards from the shells. Discard any mussels that are open or damaged. Place the mussels in a large bowl and cover with cold water. Change the water frequently before cooking and leave in the refrigerator until required for cooking. |
ave a great weekend and if we can help you have a little more fun along the way, we would be only too pleased to help.