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.
Simple really… Shred the cabbage, dice the pepper, then in a wok stir fry for about 2 minutes and season liberally. In a frying pan, bring some water to the boil and poach the haddock for about 2 minutes either side.
Then leaving the fish in the water, poach the egg in the same pan until it’s just cooked. That way you should get a nice runny yolk, and that really is it, plate it up and enjoy.
PG
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
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
This one is dead quick and looks fairly impressive too. Heat the oven to 100c and then in a wok or heavy bottomed pan fry the bacon until its nice and crispy. Turn the heat down, add the tomatoes and cook until soft. Add the paprika and garlic, stir and cook for a further few minutes.
Finally add the spring onion, mix it through and then transfer the tomato mix to a oven proof dish and stick in the oven while you sort out the squid. In a super hot pan fry the squid for about 3 minutes. Finally plate it all up and get all cheffy with a ball of rocket on the top.
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
I’ll warn you now there is a little bit of faffing around with this, it is however well worth it. Start off by prepping your seafood (or you could of course ask your fishmonger to do that for you). You’re going to want peel the prawns, do this by taking off the head and then running your thumb under the shell towards the tail.
Throw away the shells but keep the heads they are lovely deep fried, trust me. Leave the prawns to one side and thinly slice the octopus separating the tentacles. Again leave those to one side and then slice the scallops through the middle so you get eight discs.
Boil the kettle and then stick a large pan on the heat. Once the pan is scorching hot, add little oil and then stir fry the octopus, followed by the prawns and finally the scallops. Leave them all to one side to rest. In another pan cook the pasta until softened. Just before you drain the pasta add the samphire to blanch for about a minute.
Now for the mussels put them in a small pan, put on a high heat and cover. Cook for about three minutes or until they are all opened. You don’t need to add water there is enough moisture in the mussels to steam them open.
Back in the pan you used for the seafood, melt the butter, add the capers, crush the garlic into the butter and stir. Finally add the pasta, samphire, mussels and the other seafood and stir for about a minute or so making sure its all well coated. Transfer it to a bowl and dive in!
PG
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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!
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