Crab + whiting rissoles with capsicum + tomato jam + roasted red capsicum salad

Name: Crab + whiting rissoles with capsicum + tomato jam + roasted red capsicum salad
Yield: Serves 6
Ingredients: ¼ teaspoon coriander seeds, ground; olive oil, for brushing; 3 yellow capsicums; ¼ teaspoon fennel seeds, ground; 125 g roasted red and yellow capsicum, reserved from the salad, chopped; 6 cornichons; ½ teaspoon brown sugar; 2 cloves garlic, finely chopped; 3 teaspoons small salted capers; 1 large green capsicum, cut into rings; 1 tablespoon coriander leaves; 3 golden shallots, sliced; ½ teaspoon grated lemon zest; Clarified Butter, for shallow-frying; 1 small clove garlic, chopped; salt flakes, to taste; 1¾ cup Fresh Breadcrumbs; freshly ground white pepper, to taste; 1 small brown onion, finely chopped; salt, to taste; 300 g tomatoes; ½ cup extra-virgin olive oil; freshly ground black pepper, to taste; ¼ cup extra-virgin olive oil; ½ cup sliced spring onions, green part only; 2½ teaspoons chopped thyme or marjoram leaves; 1 tablespoon butter; 250 g cooked crab meat*; ¼ cup diced green capsicum; ¼ cup diced yellow capsicum

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Customers often love simple dishes like this one so much that chefs don’t dare take them off the menu. But chefs thrive on new things. I can still hear my second chef, Lauren Murdoch, saying, ‘Can we please take those bloody fishcakes off the lunch menu? I’m sick of cooking them.’

Ingredients

1 tablespoon butter
½ cup sliced spring onions, green part only
2

Preserve
Starter
Fish course
Pescatarian

Method

To make the capsicum salad, preheat oven to 220°C. Brush red and yellow capsicums with a little olive oil and roast in the oven until the skin blackens, turning carefully to make sure they blacken evenly.* Seal in a plastic bag until cool enough