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1kg Baramundi filled, 170g per serve,130g Roma tomato, roughly diced,2g Chopped tarragon,152g Chopped parsley,2g Chopped lemon thyme,2g Chopped basil,Zest of 1 lemon,15ml Moro Apple Cider Vinegar,7ml Lemon juice,1.5 Garlic cloved, chopped,35g Chopped shallot,125 Moro Primero Extra Virgin Olive Oil,150g Spinach Leaves,1/2 Lemon rind,200g Yellow Beans,200g Broad Beans
Vierge Sauce:
In a large bowl mix: 130g finely diced Roma Tomatos, 2g Tarragon, 2g Parsley, 2g lemon thyme, 2g Basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7g Lemon juice, 1.5 cloves of garlic, 35g chopped shallot and 125ml Moro Primero Extra Virgin Olive Oil. Toss until combined and coated.
Parsley Puree:
Place into food processor: 150g Parsley, 150g Spinach, 100ml water, half lemon rind, pinch of sumac and salt to taste. Blend until a smooth paste is formed.
Beans:
Wash and peel Board Beans.
Barramundi:
Over a medium heat in a skillet, pan sear the Barramundi skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side, allow to rest.
Yellow Beans:
Boil Yellow Beans for 1 to 2 minutes, drain and add Moro Primero EVOO. Season with salt and freshly ground pepper.
Lay based of Yellow Beans and puree. Assemble on plate as desired.
2 Slices prosciutto,12 Oysters,1½ tablespoons Moro Balsamic Vinegar with Extra Virgin Olive Oil,½ Avocado, finely diced,Fresh sliced chives, for garnish
Place prosciutto on a baking paper lined oven tray and bake at 200°C for 5-8 minutes until crisp. Allow to cool and crumble into flakes. Arrange oysters on a platter and drizzle each with ½ teaspoon shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil. Top oysters with avocado, sprinkle with prosciutto flakes and sliced chives.
12 Baby cos lettuce leaves,1 Avocado, sliced,12 Peeled cooked King prawns, tails intact,1 Lime, halved,1 Red Chilli sliced, seeded or without seeds ,Moro Primero Extra Virgin Olive Oil, for drizzling,Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
200g Fresh lasagna sheets,Sea salt and freshly ground black pepper, to taste,½ cup Moro Intenso Extra Virgin Olive Oil,4 Spring onions, finely chopped,200g Baby spinach,200g Smoked salmon,Basil leaves and lemon wedges, for serving
Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
Moro Frutal Extra Virgin Olive Oil,2 tablespoons lime or lemon juice,2 tablespoons Capers,2 tablespoons Chopped fresh dill,2 tablespoons Pine nuts,4 White fish fillets (blue eye, snapper, barramundi),Sea salt and freshly ground black pepper, to taste,2 Cloves garlic, crushed,150g Baby spinach leaves
Shake 1/3 cup Moro Frutal Extra Virgin Olive Oil with lime juice, capers and dill together in jar. Heat 1 tablespoon olive oil in a frypan and fry pine nuts for a few minutes until golden. Drain on absorbent paper. Season fish fillets on both sides. Heat 1 tablespoon olive oil in the pan and panfry fish, skin side down for 5 minutes until skin is crisp. Turn over and cook a further 3-4 minutes until cooked through. Remove from pan. Add 1 tablespoon olive oil to pan and sauté garlic and spinach until spinach just starts to wilt. Serve fish with garlic spinach drizzled with caper dressing and sprinkled with black pepper
1/3 cup Moro Aged Balsamic Vinegar,1/2 cup Honey,Sea salt, to taste,4 Salmon or ocean trout fillets, skinned,Chilli flakes,1 tablespoon Moro Primero Extra Virgin Olive Oil,Cooked soba noodles or rice, for serving,4 Baby bok choy, cut in half and steamed,2 Spring onions, cut diagonally, for garnish,1 tablespoon toasted sesame seeds
Heat Moro Aged Balsamic Vinegar and honey together until combined and simmer for 2 minutes. Season to taste. Season the top side of the salmon with salt and chilli flakes. Heat the olive oil in a fry pan and cook the salmon, top side down, for 3-4 minutes until well seared. Turn over and cook a further 2-3 minutes. Take care not to overcook, the fish should be pink in the middle. Serve fish and bok choy over soba noodles, drizzled with Honeyed Balsamic Sauce and sprinkled with spring onions and sesame seeds
¼ cup Moro Primero Extra Virgin Olive Oil,2 tablespoons lemon juice,2 tablespoons snipped fresh chives,Sea salt and freshly ground black pepper, to taste,16 peeled cooked King prawns, deveined, tails intact,24 shucked oysters ,8 cooked moreton bag bugs, halved and deveined,Roasted garlic aioli, for serving
Shake Moro Primero Extra Virgin Olive Oil, lemon juice and chives together in a screw top jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.
