Poached Smoked Haddock, Poached Egg and Stir fry Savoy Cabbage

  • 200g Undyed Smoked Haddock
  • 4 Savoy Cabbage Leaves
  • 1/2 Red Pepper
  • 1 Egg
  • Seasoning

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

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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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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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Gurnard with Caper, Lemon and Butter Sauce

  • 1 Gurnard Fillet
  • 100g Purple Sprouting Brocolli/Tenderstem
  • 50g Samphire
  • 25g Butter
  • Juice of half a Lemon
  • 1 tsp Capers
  • 1/2 tsp Garlic Powder

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

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J. Sheekey Squid with Slow Cooked Tomatoes and Pancetta

  • 1x Squid (Cleaned and cut into rings)
  • 300g Cherry Tomatoes
  • 3 Spring Onions (chopped)
  • 1 Rasher of Bacon (cut into chunks) or Pancetta Cubes
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • A handful of Rocket

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

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Teriyaki Salmon

  • 2 Fillets of Salmon, roughly 100g each
  • 100g Courgette
  • 2 Spring Onions
  • 100g Fennel
  • 50g Tenderstem Broccoli
  • 75ml Kikkoman Soy Sauce
  • 25ml Maple Syrup
  • 1/2 tsp Garlic Powder
  • 1 tsp Sesame Oil

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

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Seafood Linguine

  • 150g Raw King Prawns
  • 100g Octopus (Cleaned)
  • 4 Large Scallops (Cut in half)
  • 10 Mussels
  • 50g Samphire
  • 75g Linguine
  • 50g Butter
  • 1 tsp Capers
  • 2 Cloves Garlic

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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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!

Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

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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