Recipe Category: Fiona Smith Issue 188

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Recipe

STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE

Mouclade is a famous – and somewhat surprising – dish from Brittany, in which mussels are first steamed then served with a lightly curried sauce. Of course, this combination works well with other shellfish too, and I especially like it with bigger tuatua.

Serve with crusty baguette as it would be in France, or you could use other types of bread; naan would be great. For more of a main course, spoon the shellfish and sauce over grilled fish and kumara puree or rice.

Recipe

TUATUA FRITTERS WITH SEAWEED MAYONNAISE

With tuatua there is nothing nicer than mixing the chopped meat with a simple batter, and frying. Here I have stretched the mix further with cabbage and potato. I use Lauraine Jacobs’ method of freezing the fresh tuatua in their shells so they only get cooked once, or use Cloudy Bay tuatua that are easy to shuck. If time is short mix the seaweed, lemon and togarashi seasoning into good-quality mayo to serve.

Recipe

HOT PIPI & TOFU SOUP

"A new take on Korean hot tofu soup that uses pipi with silky soft tofu – served bubbling hot in cast-iron bowls, it’s light and refreshing."

Korean hot tofu soup can be made with a meat base but I have based this version on my sister Meredith’s favourite soup – from the long-gone Korean restaurant at Auckland’s Mercury Plaza – which included little clams. The egg is added at the last minute and thickens the soup as you stir it through. If you are feeling hungry, double the quantity of tofu.

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