Top 5 sustainable seafood dishes on Chef’s Roll

Rosé-poached Skull Island prawns

Scott Cannon, the executive chef of The Cork and Craft in San Diego, California, U.S.A. has redefined casual fine dining with his approachable yet inventive style. According to his restaurant’s marketing materials, “He has a perpetual smile on his face, which translates directly to his food.”

Cannon’s focus is on taking traditional components and elevating them to make them at once beautiful and elegant, familiar yet a surprise. Cannon’s first impression of Skull Island prawns was of the fine quality maintained despite being transported from Australia, and how fresh and clean they tasted. His goal was to keep the attention on the prawn by poaching them in rosé wine and keeping the accompaniments bright and fresh to compliment the prawns.

Certified as sustainable by the Marine Stewardship Council, Skull Island tiger prawns are the world’s first certified sustainable tropical prawn, caught during the months of August to November each year, and only caught during the night to ensure minimal impact on bycatch. They are juicy, sweet and large (up to 26 centimeters, or 10 inches) with the signature stripes of tiger prawns.  

Skull Island Prawns poached in lemon, herbs and Rosé

(This recipe is designed for restaurants, so reduce significantly for home use).

Ingredients: Watermelon and Tomato Gazpacho 

• 1 10# can of fire roasted bell peppers 
• 6 Fresno chilies 
• 1 large watermelon 
• 5 large red heirloom tomatoes 
• 2 cups of rice wine vinegar 
• 2 cups of blended oil 
• salt and pepper to taste 

Methods: Watermelon and Tomato Gazpacho

1. Strain roasted bell peppers.
2. Cut watermelon flesh into medium dice.
3. Cut tops off of the Fresno chilies and tomatoes.
4. Place everything except the oil into the blender and blend together then pass through a strainer to remove chunks.
5. Season and whisk in oil.
6. Chill until needed for service.

Ingredients: Romesco Sauce 

• 1 10# can of Roasted Bell Peppers (strained)
• 8 whole tomatoes (cut in quarters)
• 10 garlic cloves
• 1 yellow onion (cut in quarters) 
• 2 cups almonds 
• salt and pepper to taste 
• 1 tablespoon cayenne pepper 
• 1 cup blended oil 
• 3 slices of sourdough bread 
• 1 qt chicken stock 
• 1/2 cup sherry vinegar 

Methods: Romesco Sauce

1. Place peppers, garlic, yellow onion, tomatoes, almonds on a sheet pan and roast until caramelized.
2. Once caramelized, transfer to a sauce pot and add stock, bread ,vinegar and cayenne, bring to a boil .
3. Blend and slowly pour in oil. Pass through strainer and season to taste, Cool until service . 

Methods: Prawns

For the final preparation, Chef poached the prawns in a broth made of Jean Fillioux rosé.

First he started by sweating down shallots and garlic with sliced lemons to get a lot of the flavor out of them then added 4 cups of wine with thyme and whole peppercorns and 3 cups water. When it came to a boil, he added the prawns whole, and poached until cooked through, then placed in an ice bath before peeling off the shells and cutting into desired portion, 

The final plating added shaved cucumber and sun gold tomatoes, compressed yellow watermelon and rocky sweet melons and a scattering of Fresh Origins Oyster Flowers.