redclaw-something special?

[fishfreak]

Over the years I have caught and eaten quite a few redclaw. Was wondering If anybody had any specials so to speak? Have done the old garlic and butter heaps, just looking for something new and appealing on the plate.

Cheers

[timddo]

chop the redclaw in half.

First warm the wok. Add onion and olive oil and ginger. Then add yabbies and oyster sauce, sugar and salt to season.

simple

[steve bart]

Pull off the heads & tails ,pooh tube comes out wiht the tail.
Cut in half and cook on barbee,put red claw in oven tray flesh side up put a sprikle of bread crumbs and some parmasam cheese.Mc Cormics have a sea food mornay sauce ,mix this up and pore on red claw .Put in oven till cheese melts.
Cheers Steve

[shayned]

Try it with a seafood bouillbaise recipe, replace mussells and prawns with redclaw tails and some fresh water fish flesh to finish. The other nice touch is to use an aniseed flavoured spirit/liqueur to deglaze the pot before adding fish stock. Otherwise a little splash of brandy does a good job too.

Basically the recipe calls for a nice heavy pot where you add some olive oil and then sweat off some vegetables, one combo is onion, celery, carrot followed by a reduction of fresh tomato and a little tomato paste and some good herbs. Deglaze the pot with alcohol then add fish stock and saffron strands. Once close to reduced to a stew/soup consistency and flavour that you like add redclaw and 5 minutes later add fish cubes. As soon as fish is cooked serve in bowls garnised with fresh rough chopped parsley and if keen a capsicum rouille, but definitely some chunks of crusty bread.

[shayned]

For croutons

• 12 to 16 (1/2-inch-thick) baguette slices
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, halved

For soup

• 1 (1- to 1 1/4-lb) live lobster
• 2 large tomatoes, peeled and coarsely chopped
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup extra-virgin olive oil
• 1 lb boiling potatoes
• 1/3 cup finely chopped fennel fronds (sometimes called anise)
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon crumbled saffron threads
• 1 1/2 tablespoons coarse sea salt
• 1/2 teaspoon black pepper
• 9 cups white fish stock
• 3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
• Rouille

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Preparation

Make croutons:
Preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.



Read More http://www.epicurious.com/recipes/food/views/Bouillabaisse-106741#ixzz0iKC8QJAh