If you want a chef to list his must haves in the kitchen, oil will be right there at the top. Chef Spencer Watts makes fish and shellfish dishes with intense flavour pops by using different kinds of oil. First, he demonstrates how to slowly poach Atlantic Salmon in glorious olive oil to give it a texture that is mouthwatering and luxurious. Plated on top of a vibrant spinach salad with ripe raspberries and a pancetta vinaigrette, it's a dish fit for a king. Then he roasts a fillet of pacific salmon on a bed of roasted garlic and onions and punches the flavour up with a bright green chive oil. Next, he whips together the perfect simple and delightfully tasty Monday night dish: grilled prawns with pasta and a garlic chilli oil. Last, he uses the shells from his shrimp to make a deep red prawn oil for a tartare sauce that will knock your socks off. It's the perfect side to his golden brown, deep fried party prawns.
