Soy & Salmon Bites

  • 200g Salmon (skinned)
  • 1 cup Flour
  • Water
  • 20ml Kikkoman Soy Sauce
  • 10ml Ketchup
  • A couple of drops of Tabasco
  • ½ tsp Paprika
  • Oil for frying

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

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Crayfish and Prawn Tostada

  • 1 small Soft Tortilla Wrap
  • 50g Cooked Cocktail Prawns
  • 50g Cooked Crayfish Tails
  • Handful of Watercress
  • Mayonnaise
  • Balsamic Syrup
  • Oil for frying

Heat the oil in a fry pan and then add the tortilla to the pan and fry on either side until nice and golden. It should take about 2 minutes either side on a high heat.

Put the now crispy tortilla on a plate, top with the watercress and put the prawns and crayfish on top. Drizzle the mayo (I use the squeezy one) and balsamic syrup in a cheffy style and then enjoy!

PG

Wild Halibut, Squid, Asparagus and Potted Shrimp Butter

  • 1 Slice Wild Halibut
  • 4 Squid Rings
  • Asparagus Spears
  •  1 1/2 tsp Potted Shrimp Butter
  • Flour
  • Oil for frying

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

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Paprika and Panko crusted Wild Halibut with Chorizo, Pickles and Samphire

  • 200g Chunk of Wild Halibut
  • 2 tbsp Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Mixed Herbs
  • 50g Samphire
  • Thumb sized piece of Chorizo
  • 1 Small Dill Pickle
  • 2 tbsp Panko Breadcrumbs

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!

Paprika Octopus

  • 3 Octopus <Cleaned> (c.200g each)
  • 1 large Potato
  • 2 tsp Capers
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • Salt and Pepper
  • 2x 25g Butter
  • 25ml Extra Virgin Rape Seed Oil

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!

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