Peter Gordon: Scalloped edges

Some people believe the roe is the best part of the scallop. Photo / The Aucklander

The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.

Why do some American and Chinese recipes for scallops take off the orange roe? Isn't that the most flavoursome part? Could I leave it on when I'm cooking stirfries or crumbing?
- Jackie

That's the million-dollar question. I never understand it as this has the best flavour in the scallop, I think. Worse still, most (if not all) Michelin-starred French based restaurants do it too - it's scandalous!

I had a gorgeous crispy and melty pork belly the other day. They told me that the belly had been cooked "confit-style" in a long, low oven and oil (or fat - I wasn't sure), then left overnight for the flavours to blend together, before finally pan-frying to get the crispy skin. How would I do this at home? What oil would be best, and at what temperature/length of cooking. Would I marinate or rub the pork belly in anything first?
- John.

That needs a long recipe answer. Marinate the pork belly with lots of herbs, fennel seeds, star anise and ginger. Pour over warm fat (duck fat or pork fat is best) and warm in a roasting dish. Cook at 120C for 5 hours. Leave to cool and store in fat in the fridge. Portion, sear skin side down in a hot pan then flip over and put back in the oven to roast at 180C till crispy.

Salmon fillets are my favourite seafood. I use the tail because there are no bones. I fry them quickly in a hot pan in a little canola oil, frying the skin side second. Is this correct? I love to eat the crispy skin. Do salmon have scales? Any other advice?
- Kevin

I always fry the skin side first - you can keep the scales on as they go crispy if the pan is hot enough and they're edible. Or remove them if you prefer. If you score the skin side with 3 to 4mm deep cuts, it stops the fish curling up.

I had an amazing Indian tandoored paneer in a restaurant - it seemed to be crunchy fried, then coated in the tandoor mixture on skewers. Do you know how I could do that at home to get the crunchy and the rich tandoori flavours combined?
- Claire

Easiest way is to buy a genuine tandoori paste, marinate the paneer (or firm haloumi) for an hour, wipe off excess then grill on a skillet or barbecue. Make sure it doesn't burn - you can then keep brushing a little more of the tandoor paste on the skewers as they cook.

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