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Sea fare

Days out fishing, barbecues at the beach. At this time of year, there's nothing better than quick-to-prepare seafood. Below is an extract from a new cookbook, Coastal Kitchen, featuring recipes from seaside cafes and food suppliers around the country.

Kiwi chefs have long been in on the secret that fresh is best, that simple beats fussy, and that local can be world dominating. They know it makes sense to cook and serve locally caught seafood the same day. They understand that selecting vegetables and fruit that were in the ground or on the tree this morning makes for better dishes.

Coastal Kitchen celebrates the sum of four parts: the sea, the land, the food and the chefs whose creativity sparkles from these shores. Photographer Ian Batchelor has travelled the length of New Zealand to capture a country, a coastline and a cuisine. The featured restaurants and cafes serve regional and seasonal specialties that have stood the test of time, but there are also hints of many other cuisines.

Pan-fried salmon with mixed bean and walnut salad

WALNUT DRESSING

¼ cup walnuts, roasted

3½ tbsp white balsamic vinegar

100ml extra virgin olive oil

100ml grapeseed oil

salt and pepper

Bean salad

1 cup green beans, trimmed

1 cup canned cannellini beans, rinsed and drained

1 cup broad beans, peeled

2 tomatoes, seeded and finely chopped

sea salt

Salmon

800g salmon fillet, skin on

olive oil for frying

To make the dressing, place the walnuts in a food processor and process briefly until chopped. Add the vinegar and oils, then process until mixed. Season to taste.

To make the bean salad, blanch and refresh the green beans, then cut into thirds lengthways. Place the green beans in a bowl with the cannellini and broad beans and the tomatoes, then add enough dressing to cover liberally.

Slice the salmon into 4 even-sized pieces. Heat a little oil in a frying pan, then place the salmon skin-side down in the pan. Cook for about 4 minutes, then turn and cook the other side for 2 minutes. To serve, divide the bean salad equally between each of 4 plates, then place the salmon skin-side up on top.

Serves 4 as a main course.

- Orangerie Restaurant, Monaco Resort, Nelson.

Macadamia crumbed scallop kebabs

MACADAMIA LEMON KELP

SPRINKLE

¼ cup ground macadamia nuts

4 tbsp tapioca flour

2 tbsp lemon pepper

1 tbsp powdered sea kelp

SCALLOPS

24 scallops

macadamia oil for frying

100ml beer or wine

fresh salad greens for serving

8 bamboo skewers

To make the kelp sprinkle, combine the ingredients in a mixing bowl, then set aside.

Drain the excess liquid from the scallops, then thread 3 onto each skewer. Lightly dust each kebab with the kelp sprinkle. Heat a thin layer of macadamia oil in a frying pan, then sear the scallops for 1-2 minutes on each side. Remove the kebabs from the pan and arrange on a serving dish.

Deglaze the pan with the beer or wine, then heat until the sauce begins to bubble on the surface. Arrange 2 scallop kebabs per person on each of 4 serving plates, pour over the sauce, then serve immediately with fresh salad greens.

Serves 4 as an entrée.

- Cathedral Cove Macadamias, Hahei beach, Coromandel.

This method and sauce is delicious with any whole baked fish and is best served with a crisp green salad and boiled new season's potatoes, with lemon halves on the side.

Whole baked blue cod with almond and caper brown butter sauce

BAKED COD

4 small whole blue cod, scaled, gutted and fins clipped (or 1 large fish for the table)

4 lemons, sliced

selection of freshly picked herbs (including bay leaves, parsley, lemon thyme)

olive oil

salt and pepper

Brown butter sauce

200g butter

juice of 2 lemons

3 tbsp toasted slivered almonds

3 tbsp capers

2 tbsp chopped parsley

salt and pepper

to serve: green salad and boiled potatoes

garnish: halved lemons

Preheat the oven to 190°C. Slash each fish on both sides towards the head to ensure it cooks evenly. Stuff the cavity with lemon slices and herbs, drizzle with olive oil, season to taste, then place in a baking dish. Roast for 15-20 minutes until just cooked, then set aside for 5 minutes.

While the fish is resting, heat a stainless-steel frying pan over a high heat. Once the pan is hot, add the butter and move it around the pan to melt evenly. Cook the butter until it takes on a rich brown colour with a nutty aroma. Remove from the heat and add the lemon juice to stop the butter cooking further. Add the almonds, capers and parsley. Season to taste, then pour the still bubbling sauce over the fish. Garnish with lemon halves.

Serves 4 as a main course.

- Fleurs Place, Moeraki Village, Otago.

Fresh barbecued crayfish

4 medium fresh live crayfish

olive oil for frying

salt

½ cup chopped fresh flat-leaf parsley, mint and basil

4 tbsp garlic butter

splash of lemon juice

8 slices fresh wholemeal bread

4 lettuce leaves

2 cups steamed long grain rice

for garnish: sprigs of fresh mint, nasturtium flowers, lemon wedges

Submerge the crayfish in fresh water for about 30 minutes. Bring a large saucepan or stockpot of salted water to the boil, then add the crayfish and simmer for 5 minutes. Remove from the water and chill.

Once the crayfish are cool enough to handle, split them in half lengthways. Oil a barbecue hotplate and sprinkle with a little salt, then turn on the heat. Place the crayfish meat-side down and grill for 2 minutes on a medium heat. Turn and grill for 2 minutes. Sprinkle generously with herbs, garlic butter and lemon juice. Arrange the bread, lettuce and rice on platters, then place the crayfish on top. Garnish with mint, nasturtium and lemon.

Serves 8 as a main course.

- Kaikoura Seafood Barbecue, Kaikoura.