Scallops
Scallops are best bought live in the shell. However, they are kept tightly closed by a strong muscle which makes them really difficult to prise out – especially… Read More »
Lemon and Mustard Mackerel
Make several deep slashes along the length of each fish on both sides. Arrange in a non-metallic dish. Crush the mustard seeds with a rolling pin, then beat… Read More »
Salmon in Citrus Dressing
Whisk together 50ml (2 fl oz) of the oil, the grated lime rind, 30 ml (2 tbsp) lime juice, the orange juice and honey. Extract the seeds from… Read More »
Mussels
Mussels are usually sold live in the shell although they are also available ready-cooked and frozen in 450 g (1 lb) bags (which is roughly equivalent to 900… Read More »
Sauces
Flavourful stocks form the basis of good soups, sauces, stews and a host of other savoury dishes. Sauces – on the other hand – provide the finishing touch… Read More »
Seafood Roulade
First prepare the paper case. Cut a sheet of strong non-stick baking parchment into a rectangle measuring 40X30 cm (16X12 inches). Fold up 2.5 cm (1 inch) around… Read More »
Whitebait with Fried Parsley
Sift the flour, curry powder, ginger, cayenne and salt together into a large plastic bag. Put a quarter of the whitebait into the bag and shake well to… Read More »
Ceviche
Cut the haddock fillets diagonally into 1 cm (1/2 inch) thick strips and place in a bowl. Deseed and chop the chilli, wearing rubber gloves to avoid skin… Read More »
Marinated Salmon
Mix all the ingredients except the salmon together in a small bowl. Spoon a quarter of the mixture over the base of i non-metallic dish. Lay one salmon fillet, skin… Read More »
Spare Ribs in Barbecue Sauce
Trim the pork spare ribs of any excess fat and cut down between the bones to separate into individual ribs. Place in a single layer in a large… Read More »
