Kedgeree
Cook the rice in fast boiling salted water until tender. Drain and rinse under cold water. Drain well and spread out on a tray to dry. Meanwhile, put… Read More »
Fritto Misto
Slice the body of the squid mto rings 5 mm ( 1/4 inch) thick and the tentacles into 1 cm ( 1/2 inch) pieces. Slice the red mullet. Cut the… Read More »
Fish Cakes with Herbs
Puree the fish in a blender or food processor with the lemon juice. Worcestershire sauce and horseradish. Transfer to a bowl and stir in the milk, herbs and… Read More »
Curried Fish with Lemon and Ginger
Mix together the garam masala, ginger and garlic. Place the sole fillets in a flat, non-metallic dish and rub with the spice mixture. Cover tightly and leave to… Read More »
Smoked Haddock and Watercress Souffle
Place the fish in a large saute pan, add 300 ml ( 1/2 pint) milk, the bay leaves and peppercorns. Cover and poach for about 12 minutes or… Read More »
Crispy Layered Fish Pie
Place the spinach in a saucepan with only the water that adheres after washing. Cover tightly and cook for 5-6 minutes, or until tender. Drain, squeezing out excess… Read More »
Spinach and Seafood Pasties
Skin the cod steaks and carefully remove the central bone. Hard-boil the eggs; cool, shell and chop roughly. Melt 25 g (1 oz) butter in a saucepan. Add… Read More »
Salmon Trout with Herb Sauce
Place the fish in the centre of a large piece of foil. Add 30 ml (2 tbsp) of the lemon juice, then dot with 25 g (1 oz)… Read More »
Dill-glazed Salmon
This method of cooking salmon is by far the best way of producing a moist, perfectly cooked fish every time. The larger the fish the more liquid required… Read More »
Mixed Seafood Brochettes
For the marinade, mix the olive oil with the lemon rind, herbs and seasoning. Cut the rurbot and salmon into pieces equal in size to the scallops. Skewer… Read More »
