Скачать или смотреть Seafood Linguine Cook-Along Masterclass with Chefs Reuben Riffel and Pete Goffe-Wood

Let's cook along with Chef Reuben Riffel!
Dish: Pan-Roasted Prawn & Hake served with Lime & Jalapeno Linguine & Fennel Créme.

01:38 - Ingredient Unboxing
05:00 - Ready, Steady, Live-Cook
27:07 - Plating

FROM CHEF REUBEN RIFFEL
Unpack all your ingredients before the show starts, & decant ingredients into bowls.

Before the Show
Bring a pot of water to the boil, enough to cover your pasta.

Stove Setup
• Large pot for pasta
• Saucepot
• Non-stick pan for seafood
• Medium pan

Kitchen Utensils
• Chopping board & knives
• Wooden spoon or spatula
• Bowls

Pantry Items**
• Salt & Pepper
• Olive Oil
• Butter

**Pantry items are not provided in your meal kit should you book this dinner box through Daily Dish.
For more information, visit www.dailydish.co.za
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INGREDIENTS
(Serves 4)

For the seafood linguine:
• 16 prawns, medium
• 4x 100g hake
• 240g butter
• 1 ½ cups olive oil
• 4 limes, zest & juice
• 800g linguine
• Pot of water - enough to cover the pasta
• 2 cups Italian parsley leaves (picked)
• 4 jalapeno chillies, 1 deseeded & chopped
• 4 cloves garlic, peeled & chopped
• 160g grated parmesan
• 2 tsp smoked paprika

For the sauce:
• 200ml Pernod
• 2 tbsp fennel seeds
• 300 ml white wine
• 400 ml fresh cream
• 160g butter
• 4 tbsp fennel fronds
• Salt & pepper

METHOD

Step 1: Sauce
Place white wine & fennel seeds in a saucepot & reduce to half. Add the cream & reduce slightly thickened. Add the Pernod, & cook for 6 minutes on medium heat. Whisk in the butter, season with salt, pepper & add the fennel fronds. Set aside.

Step 2: Pasta
Bring a pot of water to a boil. Season the water with salt. Once the water boils, add the linguine pasta & cook until al dente - 8-10 minutes or as per Barilla cooking instructions. Drain the pasta, reserving the cooking water. Use this to quickly reheat the pasta (otherwise you can multitask & cook the pasta at the same time that you cook the fish, & have them all cooked at just the right time).

Step 3: Seafood
While the pasta is cooking, butterfly the prawns. Cut them open from the head side through to the tail. Do not cut them all the way through. Gently fold the prawns open & clean the tail, removing the black intestine. Season the hake with salt & pepper, & dust it with a little flour. Season prawns with salt & pepper.

Add 4 tbsp olive oil into a thick-bottomed non-stick pan & heat up to medium-high. Place the hake skin side down into the pan & cook for 2 minutes until the skin is crisp. Turn over & add 4 tbsp of cold butter. Cook the fish while constantly coating it with foaming butter. Now add the prawns to the pan & cook them meat side down for 1 minute & then turn around the other side & repeat. Remove from the pan & keep warm.

Step 4: Final Flavours
In a new pan, add the olive oil, chopped garlic & chilli. Heat up very slowly & add sea salt so that the oil takes on the flavours of the chilli & garlic. Do not allow the garlic to fry.
Add the parsley, lime zest & juice, & then toss through the warm linguine pasta. Check the seasoning, then add the parmesan cheese.

Step 5: Plating
Heat your sauce & plate up. Place the pasta onto 4 plates, using a large, two-pronged fork to roll up the pasta with some of the scented oil. Place the fish & the side with prawns to the side as well, then sauce the plate quite generously & finish it off with some smoked paprika.

Recipe © Reuben Riffel, used with permission.

SPECIAL THANKS TO OUR SPONSORS WHO MADE THIS MASTERCLASS POSSIBLE
• Headline sponsors Marvello & RCL Food Partners: www.rclfoods.com/brand/food-partners
• Nestlé Professional: www.nestleprofessional.co.za
• Robertsons Spices & Unilever: www.unilever.co.za/brands/food-and-drink/robertsons.html
• Pescaluna: www.pescaluna.com
• Barilla: www.barilla.com
• Parmalat: www.lactalis.co.za
• Absolute Zero & Van Loveren: www.vanloveren.co.za
• Sally Williams: www.sallywilliamsfinefoods.com
• Weber Braai: www.weber.co.za
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