Thunly slice the onion and then in a little oil sauté until beginning to turn translucent. Add the tomatoes and harissa spice mix and simmer until the tomatoes have reduced by about a third. Leave the tomatoes simmering and while they finish flash fry the monkfish for about a minute on either side.
Cut the salmon into bite sized little chunks and leave to one side. Mix the flour with some cold water until it forms a fairly thick batter. In a wok or using a deep fryer bring the oil up to temperature. Once ready to fry dunk the salmon chunks (that rhymes…) in the batter and fry until nicely golden. While the salmon is cooking; mix together the soy, ketchup, Tabasco and paprika to make the sauce. Once the bites transfer to a bowl and toss around in the sauce. Serve with a wedge of lemon, done.
PG
Right then, start off by prepping the veg. Either blend the cauliflower or chop it finely and then stick it in a pan and stir fry for 5 minutes. Once that’s done finely chop the onion and in the same pan, fry until just cooked. At this point add the harissa paste stir, and then add the water and vinegar.
Leave the harissa mix to reduce, while that’s doing its thing, coat the bream in flour and fry in another pan until crispy on both sides. Then, leave that to one side to rest. In yet another pan (more washing up) boil the tenderstem for about 3 minutes, you want it to be crispy.
Your harissa mix should be nicely reduced now, add the honey, cumin, paprika, raisins and cinnamon and give it all a good stir. Put the bream back in the pan and cover with the mixture.
Finally plate it all up, cauliflower and tenderstem followed by the bream and then the reduced harissa sauce. Lastly, top with the coriander, easy no?
PG
In a small bowl mix the garlic, soy and honey together. Then, in a saucepan boil the tenderstem and samphire for around 3 minutes, drain and leave to one side. In a heavy bottom pan or wok heat some oil and after seasoning well, pan fry the fish until its crispy on both sides and leave to rest in a warm place.
In the same pan stir fry the beansprouts and chilli before adding the tenderstem and samphire. Add the soy sauce mix little by little making sure the veg is properly coated.
All that’s left is to put the veg on a plate, top with the fish and enjoy!
PG
The only faff with this one is really the squid. In a small saucepan heat about an inch of oil, coat the squid rings in the flour and fry for around 30 seconds to a minute and then keep them warm. In another pan boil the asparagus untill it’s just tender and then leave it to keep warm in the water.
Finally in a small pan fry the halibut for about 2-3 minutes on either side, once it’s nearly ready add the potted shrimp butter basting the fish. Then all you have to do in plate it up, asparagus, fish, then the squid and the potted shrimp butter on the top.
PG
Cut some slits into the skin on the back of the fillet, this will stop the fish from curling in the pan as much. Heat a little oil in a small frying pan and at the same time, in a saucepan bring the samphire and tenderstem up to the boil. Cook the fish for about 3 minutes on either side and then leave to rest.
In the pan used for the fish, melt the butter and then add the lemon juice, capers and garlic powder. Give it all a good stir. Drain the vegetables, plate up and lay the gurnard on top, then cover it all in the butter and caper sauce.
PG
Start off by making up your marinade, mix together the soy sauce, maple syrup and garlic powder. Put the salmon into the marinade skin side up and leave for at least half an hour, even better overnight (if you’re particularly organised).
Next you’re going to want to thinly slice all of the vegetables, I did mine at a jaunty cheffy angle because they look pretty. Now for the cooking, pre-heat your oven to 180c and start off with the salmon. Lightly cook for about 2 minutes either side in a pan and then transfer to the oven to finish off.
In a saucepan reduce the excess marinade until it is sticky and syrup like in consistency. Then, in a wok stir fry the courgette, fennel and spring onion, I threw a few drops of soy sauce over it for some seasoning. Steam of boil the tenderstem, I boiled mine until it was… tender. Finally, plate the veg stick the salmon on top and glaze the fish with the marinade using a pastry brush. Enjoy!
PG
In a bowl mix the mayo, garlic, paprika and mixed herbs together. Put the mixture on top of the the fish and top with the panko. Bake the fish in the oven at 180c for about 15 minutes, until cooked through.
While the fish cooks, Cut the chorizo into small dice and fry in a little oil until just cooked (leave to one side). In another pan, add the samphire and just enough water to cover. Bring to boil and then turn off and leave to one side. Cut the pickle into rounds.
Once the fish is done, put on a plate, scatter the chorizo and pickle and top with the samphire. Now you have some fancy fish for your dinner!
Cut the tentacles off from the octopus. You can keep the hoods in the freezer and use them in Paella or a seafood linguine. Cut the tentacles into pairs and leave to one side for a second.
In a bowl mix together the paprika, garlic, salt and pepper and leave to one side. Peel the potato and cut into small chunks and boil until mashable.
Mash the potato and add 25g of the butter to the mash along with the capers. Mix it all together and leave to one side in the same pan with a lid on to keep warm.
In the microwave melt the other 25g of butter and then add to the paprika mix along with the oil. Finally in a wok in a little oil stir fry the octopus for about 2 minutes. Add the paprika and oil mix and coat the tentacles.
Put the mash onto a plate and top with the paprika coated octopus. Grab a knife and fork and dive in!
Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.
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