Allison Corliss’ Baked Crispy Fish
4 fillets of white fish
1/8 cup Prenzel Lemon Infused Rice Bran Oil
Season with Ma Prenzel's Manuka Smoked Coarse Salt and white pepper
Sauce:
2 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 Tbsp flour
1 cup milk
1/4 cup grated cheese
Season with Ma Prenzel's Manuka Smoked Coarse Salt and white pepper
(a cheat’s way is to use well seasoned Crème Fraiche instead of the white sauce)
Topping:
1 cup fresh bread crumbs
1/4 cup grated cheese
2 tsp Ma Prenzel's Dukkah
¼ of a chopped red onion
Coat fish with Prenzel Lemon Rice Bran Oil and season.
Make cheese sauce, cook Prenzel Lemon Rice Bran Oil and flour over low heat for 2 minutes, slowly add milk until smooth paste is formed. Add cheese and season. Or simply use your well seasoned Crème Fraiche and stir in the grated cheese. Pour over fish.
Mix topping ingredients together sprinkle on top of cheese sauce, dot with butter.
Bake at 180°C.If needed grill for 5 minutes to brown top.
Baked Salmon
2 salmon fillets
Juice 1 lemon
Prenzel Lemon Infused Rice Bran Oil
1 Tbsp dill tips
2 Tbsp finely diced onion
Grease two pieces of tin foil with the Prenzel Lemon Oil then rub a little over the fillets. Squeeze lemon juice over the fillets and sprinkle over the dill and onion. Wrap salmon in the tin foil then place in a shallow baking dish and bake at 180°C for about 20 minutes.
Burdetto
This fish may be kept whole, cut into pieces or filleted.
½ cup Prenzel Garlic Infused Rice Bran Oil
1 onion, peeled and chopped
2 Tbsp hot paprika
Salt
½kg ripe peeled tomatoes or canned tomatoes, chopped
2 Tbsp red wine vinegar
1kg fish, cleaned and scaled or filleted fish
Small handful of fresh parsley, washed and chopped
Preheat oven to 200°C.
Heat the Prenzel Garlic Oil and sauté the onion until soft. Add the paprika and simmer for a few minutes. Season, add the tomatoes and vinegar and simmer the sauce until it has thickened slightly (about 15 minutes). Place the fish in a large oven dish, spoon the sauce over it, and cover the dish. Bake for 15-20 minutes, depending upon whether the fish is in pieces or whole. The oil should have started to separate from the sauce and the fish should be cooked through. Garnish with parsley and serve immediately, accompanied by sautéed potatoes or French fries. Serves 4.
Cajun Blackened Spice Mix and Blackened Fish
1 tbsp paprika
2½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
¾ tsp white pepper
¾ tsp black pepper
½ tsp thyme
½ tsp oregano
¼ tsp sage
White fish fillets
Prenzel Garlic Infused Rice Bran Oil
Mix all spices together and store in a tight jar. Heat 1 tablespoon of Prenzel Garlic Oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little Prenzel Garlic Oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. 1 serving.
Chilli Prawns
1.5kg green king prawns
1/3 cup Prenzel Lemon Infused Rice Bran Oil
1 ½ tbsp honey
1 ½ tbsp chilli sauce
1 tbs lemon juice
4 spring onions, finely chopped
2 tbsp chopped parsley
¼ tsp five spice powder
Shell the prawns, leaving tails intact, and remove black vein. Combine remaining ingredients and mix well. Mix in prawns and refrigerate 1-2 hours. Thread prawns onto skewers and BBQ quickly until cooked. Brush with remaining marinade during cooking.
Fast Tuna Pasta
90ml Prenzel Chilli Infused Rice Bran Oil
2 cloves garlic, crushed
1 1/2 cups cherry tomatoes, halved
1 Tbsp capers, drained
185g can tuna, drained
2 Tbsp coarsley chopped flat leaf parsley
Zest of 1 lemon, finely grated
1/4 tsp salt
400g spaghetti
2 handfuls fresh rocket leaves, trimmed
Fry garlic in the Prenzel Chilli Oil over a medium for a few minutes, until the tomatoes have softened. Remove pan from the heat and add capers, tuna, parsley, lemon zest and salt. Meanwhile cook spaghetti in boiling water until al dente. Drain spaghetti and turn into a bowl. Toss through sauce then strew the top with rocket leaves. Toss again and serve immediately.
Fish Fillets in Lemon and Caper Sauce
350g boneless, skinless fillets of medium-textured fish
¼ cup flour
1 Tbsp butter
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 clove garlic
¼ cup water
1 Tbsp lemon juice
1 Tbsp each capers and caper liquid
Pinch of salt
Freshly ground black pepper
2 tsp finely chopped parsley
¼ cup Prenzel Vincon White Stock Concentrate
1 tsp mustard
Cut large fillet diagonally into even sized pieces if necessary, so that you finish up with two or three pieces of almost equal size from each fillet.
Lightly coat by turning in flour, patting it onto the surface so each piece is evenly coated. Melt the butter with the Prenzel Garlic Oil in a large fry pan. Put half the fish pieces into the hot Garlic Oil. Cook the fish until lightly browned, about 1 minute on each side. Lift out and keep warm. Repeat with remaining fish pieces, then make the sauce. In the pan, add the water, lemon juice, capers and their liquid, the seasonings and mustard. Boil until reduced slightly. Add the Prenzel Vincon White Stock Concentrate. Return the cooked fillets to the pan, turn in the sauce, and sprinkle with parsley. Serves 2.
Fish in Filo Pastry
Quantities per person:
1 fillet white fish
2 sheets filo pastry
1/2 tsp finely grated root ginger
Prenzel Lemon Infused Rice Bran Oil
1 tbsp finely sliced spring onion
Brush the first sheet of filo pastry with Prenzel Lemon Oil and layer the second sheet on top. Place fish on filo pastry about 5 cm from edge and top with ginger and spring onion. Fold the fish in the filo to make a neat parcel. Brush parcel with Prenzel Lemon Oil and bake at 180°C for 15 minutes or until golden.
Fish with Spicy Italian Rub
White fish fillets
1 Tbsp paprika
½ tsp freshly ground black pepper
½ tsp chilli powder
½ tsp dried marjoram
½ tsp dried thyme
½ tsp onion stock powder
Prenzel Tuscan Infused Rice Bran or Olive Oil
Mix together all ingredients except the Prenzel Tuscan Oil. Brush fish with Prenzel Tuscan Oil and sprinkle over the herb mixture. Place in tin foil and cook on the BBQ grill.
Lemon Tarragon Prawns
QUANTITIES PER PERSON
4 tbsp Prenzel Lemon Infused Rice Bran Oil
1/2 tsp ground ginger
3 tbsp chopped fresh tarragon
2 tbsp Prenzel Vincon White Stock Concentrate
1/2 tsp ground black pepper
20 large prawns in their shell
In a bowl blend together the Lemon Oil, Vincon White Stock Concentrate, ginger, pepper and tarragon. Run a rolling pin over the prawns to crush their shells a little. Arrange in a single layer in a shallow dish and pour over marinade. Cover and marinate for 1-2 hours. Heat the barbecue until very hot. Brush well with Prenzel Lemon Oil. Place the prawns on the barbecue and cook over a high heat for about 6-8 minutes until they are cooked. This time will vary depending on the thickness of the prawns. Serve drizzled with Prenzel Lemon Oil.
Mussel Chowder
1 each; small leek, large celery stalk
2 Tbsp Oil
2 cloves garlic
1/4 cup flour
1 1/2 cups chopped mussels
1/8 cup Prenzel Vincon White Stock Concentrate and water to make up to 1/2 cup
salt and pepper
1/4 cup chopped parsley
1 tsp each; paprika, lemon juice
3 cups milk
Finely chop leek and celery. Saute in oil until leek is soft. Add flour and cook for 1 minute stirring. Add the mussels, White Vincon and water. Stir over low heat for 2—3 minutes. Add salt and pepper to taste and parsley, paprika and lemon juice. Pour in the milk and heat until simmering, stirring frequently. Serve with crusty bread.
Serves 4.
Oyster Shooters
1 shot glass per person
1 fresh Bluff oyster per person
white wine vinegar
Prenzel Lemon Infused Rice Bran Oil
Place 1 chilled oyster into each shot glass. Drizzle with a little vinegar and a couple of drops of Prenzel Lemon Oil. Shoot.
Poached Trout with Fennel
Serves 4 as a main, or 8 as an appetiser
4 medium rainbow trout
Fish stock
¼ cup Prenzel Lemon Infused Rice Bran Oil
¼ cup vegetable oil
2 Tbsp white wine vinegar
8 stem fresh or dried fennel
1 tbsp fresh herbs, such as thyme, dill, parsley and marjoram
Salt and pepper
Sprigs of fresh herbs for garnish
Poach the trout briefly, for about 10 minutes, in the stock. Drain and while the trout are still warm separate each fillet from the skin, bones and tail. Place the fillets in a flat dish, with parchment or foil between the layers.
Chill until ready to use. Mix together the Prenzel Lemon Oil, vinegar, fennel, herbs, salt and pepper. Pour this mixture over the fish.
Roast Salmon with Red Wine Vinegar Glaze
5 lb. whole salmon, centre bone removed
1 Tbsp grated lemon rind
2 cloves garlic, finely chopped
2 Tbsp chopped fresh thyme
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
1/2 cup red wine vinegar
1 tsp granulated sugar
1/4 cup butter
1/2 cup red wine
Preheat oven to 180°C. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over. (Prepare up to 24 hours ahead of time). Roast 40 minutes or until white juices appear on top. Meanwhile combine the vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.
Salmon with Peach Schnapps & Lemon Infused Rice Bran Oil
During BBQ season, purchase a whole salmon, place on tin foil and drizzle with Prenzel Lemon Infused Rice Bran Oil and Prenzel Peach Schnapps. Fill the cavity of the fish with fresh dill and slices of lemon, wrap up into a parcel and place on BBQ. Cook on same heat as a steak and turn halfway through cooking. Check that the flesh is cooked before turning. Best to undercook than overcook this beautiful fish.
Scallops with Ma Prenzel's Dukkah
scallops (as many as you need for six per person)
Ma Prenzel's Dukkah
Prenzel Lemon Infused Rice Bran Oil
lemon juice
Clean scallops and put them in a bowl with the Prenzel Dukkah. Mix until the Dukkah sticks to the scallops. Heat the Prenzel Lemon Oil in a fry pan then fry the scallops for about 30 seconds (until they have turned white and firmed up). Flip the scallops and cook them on the other side for another couple of seconds. Serve them on a flat plate and drizzle with lemon juice before serving.
Seared Scallops & Avocado
12 scallops
6 wonton skins cut in half diagonally
3 ripe avocados
1 chilli - deseeded and finely chopped
6 tspMa Prenzel's Avocado Premium Vinaigrette
Salt and Pepper
Scoop the avocado flesh into a cake mixer and beat with a whisk attachment until smooth, slow the machine down and drizzle in the 6 tsp of Prenzel Avocado Vinaigrette. With the machine still running, add the chilli, turn the speed back up and beat until creamy, taste and add salt and pepper to taste. If you have a piping bag with a large star nozzle then you can fill the mousse in that.
Place wonton triangles on greaseproof paper and into a hot oven 200°C until brown or alternatively you can deep fry them. Place three wonton wafers on each warm plate, pipe or spoon the avocado mousse evenly amongst the wonton wafers. Season the scallops with salt and pepper, heat some Prenzel Oil in a pan and place them carefully in the hot oil. Quickly brown them on each side for about a minute, take out of pan and drain on a paper towel before placing on top of the avocado mousse.
Sesame Mussels
12-18 fresh mussels
2 tbsp fish sauce
1-2 tbsp Thai hot chilli sauce
1 tsp Prenzel Chilli Infused or Lemon Infused Oil
2 tbsp lemon or lime juice
1 tbsp strained liquid from the mussels
2 cloves garlic, finely grated
2 tsp freshly grated ginger
1-2 spring onions, finely chopped
1-2 tsp finely chopped fresh coriander
1/4 red pepper, raw or roasted, thinly sliced
Cook the mussels about 6 at a time in a covered pan containing about a cup of water. Lift them out with tongs as soon as they open, and place them in a shallow bowl. Cook the remaining mussels in the same liquid.
Measure the remaining ingredients, except the red pepper, into a tough, unpunctured plastic bag with a zip-lock top. Remove the mussels from their shells, discard the beards etc, and put them into the marinade. Reserve shells for serving if you like.
Thinly slice some roasted red pepper if you have any, or slice raw pepper very thinly and simmer it for 1-2 minutes until wilted. Add to the marinade. Leave the mussels in the marinade for at least 30 minutes, or up to 24 hours and serve them whole, or cut in 2 or 3 chunks if very large, in the reserved shells, or from a shallow serving dish.
Eat the drained mussels on crusty bread eg ciabatta, Vogels or in a split bread roll.
Steamed Mussels
1 dozen mussels – cleaned and de-bearded
½ cup Prenzel Vincon White Stock Concentrate
2 finely diced shallots
¼ cup Prenzel Lemon Infused Rice Bran Oil
Steam the mussels over the Prenzel Vincon White Stock Concentrate in a large pot or wok with a lid on the BBQ and shallots for 5-6 minutes. Lift the mussels out and place on a serving dish and drizzle with Prenzel Lemon Oil. Add lemon wedges to serve.
Warm New Potato and Salmon Salad
800g baby new potatoes
400g smoked salmon
2 cups rocket leaves
Freshly ground black pepper
Prenzel Citrus Vinaigrette with Rice Bran Oil
Salt
Cook the potatoes in boiling salted water for about 10 minutes. Drain, then quarter. Break up the salmon into bite size pieces, then combine with potatoes and rocket in a bowl. Season with freshly ground black pepper and salt. Drizzle with Prenzel Citrus Vinaigrette.
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