Marinade the tandoori paste, 2tbsp yoghurt, lime juice & salmon for 10 mins. Cook the rice
Grill the salmon, skin side down, under a medium/hot grill for 15 mins.
Lift off with a fish slice leaving the skins. Mix the nuts & parsley through the rice. Stir the cucumber & mint with the remaining yoghurt.
Heat the oven to 200C/fan 180C/gas 6.
Put the salmon fillets on a lightly buttered non-stick baking tray. Season. Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil & Parmesan in a food processor. Cover the salmon with the breadcrumb mixture & bake in the oven for 10-12 mins until the salmon is cooked through & the breadcrumbs golden.
Serve with salad or new potatoes
Instead of parsley try dill or chives or replace the lime juice with ½ tsp paprika.
The yoghurt is a balm here, cooling the chillies.
Rinse & pat dry the salmon fillets; lay them in a shallow pan.
Finely grate the ginger into a bowl. Slice the chillies, scrape out their seeds & chop finely. Add to the ginger along with the spices. Grate the lime zest & reserve it. Add the juice to the spice mix. Season with salt & pepper. Stir in the yoghurt. Spoon over the salmon & turn each piece over so it is well coated. Leave for 15 mins to 1 hr.
On foil, grill under a moderate heat for 10-15 mins until the fish is pale gold on top. When a flake of fish comes away cleanly & the fish is opaquey.
Chop the coriander, toss it with the lime zest & a little olive oil. Serve the salmon with some of the lime & coriander on top.
Place the cream, mustard, lemon juice & salt & pepper into a saucepan & bring to the boil. Add the salmon & cook for 2-3 mins
Add the hot cooked pasta to the sauce & stir well. Spoon into 2 serving bowls
Garnish with chopped chives. Serves 2
Cook the pasta following pack instructions.
Drain most of the pasta water. Add the soft cheese, lemon juice & salmon with some pepper & mix well to form a creamy sauce. Then heat through.
Add most of the chives, stir, & divide between bowls. Serve with the remaining chives scattered on top.Cook the pasta for 2 mins less than pack instructions.
Heat the oil, add the garlic & fry for 2-3 mins until softened but not coloured.
Stir in the crème fraîche, lemon juice, Parmesan & 2 ladles of pasta cooking water. Allow to bubble gently for 1 min.
rain the tagliatelle & mix into the sauce. Cook for a further 2 mins to reduce to a creamy sauce.
Stir through the salmon & chives, season with black pepper. Garnish with the lemon zest & top with a handful of rocket.
Heat the oven to 200C/180C fan/gas 6.
Boil the potatoes for 8 mins. Drain & leave to steam-dry for a few mins then toss with ½ of the oil & plenty of seasoning in a baking tray. Bake for 20 mins, tossing halfway through.
Heat the remaining oil in a frying pan over a medium heat.
Add the leek & fry for 5 mins.
Stir through the garlic for 1 min, then add the cream, capers & 75ml hot water, then bring to the boil.
Stir through the chives. Heat the grill to high.
Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through.
Serve topped with extra chives & capers.
Heat the oven to 200C/180C fan/gas 6.
Peel the potatoes & cut into 2cm chunks. Boil the potatoes 6 mins.
Drain & leave to steam dry for a few mins. Then toss a roasting tin with 1 tbsp oil, the turmeric, ground cumin & chilli flakes & plenty of seasoning. Roast for 20 mins, tossing halfway through.
Put the spinach in a colander & pour over boiling water until wilted. Squeeze out most of the water. Rub the salmon with the spice paste & drizzle with oil. Stir the spinach through the potatoes & top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7.
Return to the oven for 20-25 mins.
Remove the salmon, stir the cream into the potatoes, then replace the salmon.
Preheat the oven to 200C/gas 6.
Beat together 40g of the butter, the basil, dill, lemon zest & some freshly ground black pepper. Place each salmon fillet at one end of a filo rectangle. Spread the top with the herb butter. Tuck in the edges then roll up so the fish is completely enclosed & the join is underneath.
Melt the remaining butter & brush over the surface of the parcels. Lightly score the parcels with a small sharp knife. Transfer to a non-stick baking sheet & bake for 15-20 mins, until cooked through & golden brown.
Season the fish with salt & pepper, then slash the skin 3 times.
Heat a heavy-based frying pan & add 1 tbsp oil. Once hot, fry half the fish, skin-side down, for 5 mins or until the skin is very crisp & golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate & keep warm.
Repeat with the rest of the fish.
Heat the remaining oil, then fry the ginger, garlic & chillies for about 2 mins until golden. Take off the heat & toss in the spring onions. Splash the fish with a little soy sauce & spoon over the contents of the pan.
Shred the ginger, spring onions & red chilli finely.
Heat 2 tbsp oil in a wok. When very hot, fry the ginger, spring onions & chilli in turn until they frizzle up. They should hiss & spit. Scoop them out the second they're done.
Fry the garlic for a few seconds until it is light brown then scoop out. Tip out all but a dribble of oil. Add the sea bass skin-side down, 2 fillets at a time for about 4-6 mins. Press them down so they don't curl up, the skin should crisp & brown quickly & the fillets cook through. Turn them over if necessary. Keep warm.
Serve the fillets with the frizzled chillies, ginger & spring onions on top, drizzle over the vinegar & sesame oil & sprinkle over the coriander.
Heat the oven to 180C/fan 160C/gas 4.
Put 2 fish fillets on each of 4 square sheets of foil. Scatter over the mushrooms, dot with butter, garlic & ginger, & sprinkle with soy & mirin. Close up the foil to make a parcel. Bake for 8 mins on a baking sheet.
Scatter with the onions & chilli & serve with rice or stir-fried veg.
Trim the sea bass fillets so they are both the same shape. Score the skin, cutting into the flesh slightly at ~1cm intervals. Set aside.
Segment the orange - slice off the top & bottom, then cut away the skin & pith. Cut away half of the segments & separate, then squeeze out the juice from the rest of the orange into a bowl.
Cut the broccoli into medium-size florets.
Cook the broccoli in boiling salted water for 1 min. While the broccoli is cooking, put a frying pan on to heat. Drain the cooked broccoli & tip into the hot frying pan to 'scorch' out all the moisture.
Turn off the heat, scatter the orange segments over the broccoli & toss for a few moments just to heat through. Tip into a bowl & dress with the orange juice & 2 tbsp olive oil. Season with pepper & a small sprinkling of sea salt. Set aside.
Wipe out the pan. Season the fish with a little salt & pepper just before cooking.
Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down pressing each fillet down to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until the flesh has cooked two-thirds of the way up & the skin is crisp & brown.
Flip the fillets over & fry for ~2 mins until just done, basting the skin with the oil in the pan. Leave to rest on a warm plate, skin-side up, & baste with the hot oil & juices from the pan.
Pour 2 tbsp olive oil into the pan on a high heat. Scatter the capers & anchovies & cook until they start to crisp. Grate over the lemon zest & squeeze in the juice of ½ the lemon. If there isn't much juice in the pan add a splash more oil. Then drizzle the juices over both plates.
Tips:
Wild sea bass: Use line-caught, wild sea bass fillets which are a lot larger than the farmed ones you get in supermarkets. If using farmed, the fillets will weigh about 100g once trimmed so take 1 min off the cooking time.
Scales: The crisp skin is an important part of this finished dish, so make sure that the fish has been scaled properly before cooking. Ask the fishmonger to scale the fish & wipe the skin with kitchen paper to get rid of any stray scales that may be clinging on.
Heat the oven to 220C/fan 200C/gas 7. Tip all of the vegetables into a roasting tray with the unpeeled garlic cloves. Season, pour over 4 tbsp olive oil & toss together.
Roast for 20 mins until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices & half of the herbs. Place on top of the veg, drizzle with more oil, scatter with the rest of the herbs, then roast for 20-25 mins. When the fish is cooked, the flesh will feel firmer & the dorsal fin (the large one on the back) will pull away easily.
Lift the fish & half of the vegetables onto a serving plate. Cover with foil to keep warm. Spoon the rest of the vegetables & most of the juice from the roasting tray into a food processor. Add the vinegar & hazelnuts, blend until smooth. Check the seasoning. Serve the fish with the vegetables & sauce, lifting the fillets off the bone.
Know-how: Romesco is a Catalonian sauce made with garlic, peppers, tomatoes & almonds. Can also be served with grilled cheese, meat roasts or pasta.
Heat the oven to 200C/fan 180C/gas 6.
Cut the sweet potato into large wedges. Blanch in boiling water for 5 mins. Drain. Put the chunks on a baking sheet with a drizzle of olive oil, half of the fennel seeds & some seasoning. Roast for 15 mins.
Add the fish. Season & sprinkle over the rest of the fennel seeds & 1 tsp oil. Cook for 5 mins. Serve with a green salad.
Heat the oven to 200C/180C fan/gas 6.
Rinse & dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon & basil. Scatter the olives & any leftover fennel, basil & lemon into a roasting tin. Place the sea bass on top. Drizzle each fish with the oil & bake for ~30 mins or until cooked through & starting to brown.
Preheat the oven to fan 180C/ 200C/gas 6.
Wash the sea bass inside & out. Pat dry with kitchen paper. Score across the fish & through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
Put the lemongrass, chillies, garlic & ginger into a mortar with the honey & 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
Season the fish inside & out. Scrape out half the pounded mixture over the fish, add the last of the oil & rub everything in. Make sure some is pushed into the cuts.
Quarter the second lime. Push two pieces & the remainder of the pounded mixture into the cavity. Fold each kaffir lime leaf in half & tear out the central vein to give two halves. Push these into the cavity too.
Squeeze the juice from the last two lime quarters over the fish & pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish. Bake for 25 mins.
If eating straight away, let it rest for about 5 mins before opening the parcel. If taking it to a picnic, wrap it in another layer of foil.
Heat the oven to 220C/fan 200C/gas 7.
Mix all the dressing ingredients together, then set aside. Heat the oil & fry the onions & fennel with the chilli, lime leaves & lemongrass for 10 mins, or until the onion & fennel are completely tender. Stir in the coriander.
Lay one fillet from each fish, skin down, on a sheet of foil on a large baking tray with sides. Cover with the stuffing & top with the matching fillets, skin up. Tie the fillets together with spring onion & chill until ready to cook.
Spoon the dressing over the fish, then roast for 12-15 mins. Serve with jasmine rice to soak up the juices.
Preheat the oven to 230C/fan 210C/gas 8.
Pat the fish dry with kitchen paper, inside & out. Rub the skin with oil & season with salt & pepper. Lay ¾ of the lemon slices on a heavy baking sheet & place the fish on top. Stuff the belly with the remaining lemon, the garlic & plenty of herbs, then season.
Bake the fish for 30 mins or until the flesh is opaque at its thickest part - slide a knife into the backbone area to check.
To serve, first gently peel the skin back, then lift off a chunk of the back fillet & a chunk of the belly to make one serving: each side should yield 2 portions. Use any
lemon slices that are nicely brown, rather than jet-black, as a garnish.
For the Tarrator sauce:
Whizz the nuts in a food processor to a fine powder. Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic & whizz to combine
thoroughly.
Add the lemon juice, a pinch of salt & a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
Finally, adjust the seasoning & add a little more lemon juice if necessary.
Preheat the oven to 200C
Half the potatoes & slice the fennel into 1cm thin slices & put in a roasting tray
Season with the zest of 1 lemon then chop up the lemon into 8ths & add them in.
Drizzle over the olive oil & add salt & pepper then toss together
Roast in the oven for 1 hour.
Once the potatoes are golden add the sea bass & season with lemon zest, salt & pepper.
Cook for another 5 mins then pour over some lemon juice & serve.
Heat the oven to 200C/390F/gas 6
Heat the oil in a saucepan over a medium heat. Add the garlic & sweat for 1 min without colouring.
Add the courgettes & basil, season with salt & white pepper, & mix well. Cook for about 15 mins stirring regularly, until most of the water from the courgettes has evaporated & they have stewed down, leaving some in chunks & some completely broken down.
Take off the heat & set aside.
Heat a large ovenproof frying pan with 1 tbsp olive oil over a medium heat. Put the sea bass in the pan skin side down, add a little salt & cook for about 12 mins, until the skin starts to take on some colour & begins to crisp.
Carefully turn the fillets, put the pan into the oven & roast for c.5 mins, until the flesh turns white & flakes easily.
To serve, reheat the courgettes over a low heat until they are just warm.
Add a good squeeze of lemon & put a generous spoonful on to each warmed plate. Put a sea bass fillet on top & serve with a lemon wedge.
Heat a glug of oil in a heavy-based pan over a medium heat. Fry the onions & fennel for about 20 mins until soft.
Add the white wine & tarragon & reduce for 3-4 mins until almost evaporated.
Add the cream & bubble for 6-7 mins to reduce by ½ & thicken.
Remove from the heat & stir in the lemon juice. Put the lid on the pan & set aside.
In a frying pan heat a glug of oil & the butter over a medium-high heat. Fry the fish skin-side down for 4 mins, then turn & fry for 1½ mins until the flesh feels firm & is opaque.
Serve the fish, skin-side up, with the creamy fennel & lemon wedges.
Spread 1 tsp oil across an oven tray with a splash of water. Season & roll the sole fillets, place them on the tray & cook in a preheated oven at 180C/gas 4 for 7 mins
Combine the breadcrumbs & cheese. Snap the woody ends from the asparagus. Pour 25ml of oil into a lidded pan large enough to hold the spears & put on a medium heat. Add the asparagus & the water, replace the lid & cook for 3-5 mins
Remove the fillets from the oven & check they are cooked through: pierce with a sharp knife. Sprinkle with the breadcrumb mixture & put under a medium grill until light golden brown. Place on a plate on top of the asparagus, with the cooking juices. Drizzle lemon juice over the top & a wedge on the side.
Preheat the oven to 200C/fan 180C/gas 6.
Rub the sweet potatoes with oil & season with a little salt & pepper. Transfer to a baking tray & cook for 40 mins or until tender & a knife can easily be pushed through the potatoes.
Meanwhile, skin & flake the smoked trout & mix with the yoghurt, horseradish, most of the chives & some seasoning in a medium bowl.
When the potatoes are ready, cut each potato lengthwise, leaving the base intact, & pile in the trout filling. Garnish with the remaining chives. Serve with a green salad.
Mix the vinegar, oil, oregano, mustard, salt & pepper together in a bowl until combined & fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid..
Break the tuna up & mix with the dressing & other ingredients, Refrigerate for 1 hr or more before serving, but serve at room temperature.
Arrange the tuna In a container (not aluminum) that is large enough to hold them in a single layer,. Combine soy sauce, vinegar & ginger; pour over the tuna. Let stand 5 mins; turn over & let stand 5 mins longer.
In a cup or small bowl, combine 2 tsps butter & the mustard; mix until combined. Cover & refrigerate until ready to serve.
Melt the remaining teaspoon of butter & brush on the tuna steaks. Place on a heated grill for ~2 mins; turn the tuna over & drizzle with any remaining marinade. Cook 2 mins longer.
Serve the steaks topped with the butter/mustard mixture.
Place the fennel in a pan & add the olive oil & enough vinegar to cover it. Bring to the boil, then remove from the heat. Leave to pickle for 5 mins, then drain if using straight away & put to one side (keep the pickle juice).
Make sure all the bones in the mackerel fillets have been removed. Score the fish skin slicing across it in lines, 5mm apart. This will stop the fish curling when grilled.
Place the fish, skin side up, on a lightly oiled tray, season & put under the grill for 3 mins. Mix enough fennel for 4 portions with the harissa & chopped coriander (any extra fennel can be stored in the leftover juice, in the fridge, & used in the next few days).
Arrange on plates & place the cooked mackerel on top.
Serve with sourdough bread.
For home made harissa paste:
Roast a red pepper for 10 mins & ½ a red chilli for 5 mins, each with a drop of olive oil. Then peel them & mix with 25g chopped fresh ginger, 1 chopped clove garlic & 1 tbsp chopped fresh coriander. Then add 25ml extra virgin olive oil.
Preheat oven to 200ºC/fan 180ºC/gas 6.
Season the salmon with the salt & pepper. Lightly oil a baking sheet & lay one of the fillets on it skinned side down, Spread the tomato paste over the flesh. Cover with the pimento & scatter with yje leaves of one of the tarragon sprigs. Take the 2nd fillet & spread the goats cheese on the skinned side & lay it skinned side down on top of the 1st fillet so the salmon forms a sandwich for the other ingredients.
Carefully secure the fillets together at intervals with string. Arrange the lemon slices & the 2nd sprig of tarragon on top, season with salt & pepper & roast in the oven for 50 mins.
Serve with fresh spring greens & some plain rice or boiled new potatoes.
Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover & set aside.
Heat a wok, add the oil & stir-fry the ginger, chilli & spring onions for 2-3 mins. Stir in the soy, sugar & a splash of water, then take off the heat. Throw in the coriander & serve immediately with the salmon & rice or noodles
Mix together soy sauce, sherry, ginger & spring onions. Lightly score the salmon fillets with a sharp knife. Add the fillets to the marinade & leave in the fridge for 1 hr.
Preheat the grill to a medium heat. Remove the salmon from the marinade. Grill on each side for 2 to 3 mins.
Remove the onions & ginger from the marinade & use as garnish.
If large, cut plaice fillets into two. Place in the fridge ready to use later.
Mix the breadcrumbs with the pesto & leave to one side. Cut the leeks into small dice. Blanch for 2 mins; refresh in cold water; drain well.
Place the fish on a tray, season with salt & pepper & add a couple of spoons of cold water. Grill for 3-4 mins - if the thicker part of the fillet needs longer, turn it over & grill for 1 min on the other side.
Pour the cream into a pan & bring to the boil. Add the leeks & cook until bound together. Take care the cream doesn't burn or curdle. Season with a touch of nutmeg & the parsley. Remove the fish from the grill; cover with the pesto crust; grill for 1 min.
Serve on top of the creamed leeks, topped with the fresh lemon zest.
Beat the crème fraîche with a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
Lay the slices of salmon over plates, then top with the beetroot & a spoonful of the crème fraîche then scatter with the dill. Grind over some black pepper & serve.
Bring the milk, thyme & garlic to the boil. Add the haddock. Lower the heat & simmer for 3 mins. Leave to one side.
Cook the potatoes for ~10 mins in salted water. Drain well & mash lightly so the texture is still coarse. Discard the milk liquid & flake the haddock into the potatoes. Mix gently to avoid making everything mushy. Add some seasoning, the lemon rind & watercress & mould into 8 fishcakes. Allow to sit in the fridge for 5 mins.
Put the flour, breadcrumbs & egg onto separate plates. Dip both sides of the fishcakes into the flour, the egg, & then the breadcrumbs. Shake off any excess.
Cook the fishcakes in batches for ~5 mins in a little olive oil over a medium heat, turning to evenly colour. To check they are heated through stick a skewer into the middle, remove & feel if it is hot. If necessary, flash through a hot oven for a couple of mins. Serve with a squeeze of lemon.
Clean the mussels, removing any beards, & leave in cold water.
Finely chop the onion & garlic.
Heat the olive oil in a deep pan with a lid. Add the onion, garlic & thyme, followed by the pancetta & sweat for 2 mins. Drop the mussels in & cook for 2 mins.
Add the cider & cover. Shake the pan & cook for about 5 mins until the mussels start to open. Finish with freshly chopped parsley.
Serve immediately, discarding any mussels that have not opened.
Combine lemon-grass, ginger, soy sauce, fish sauce, rice vinegar & chilli sauce. Pour over the salmon & marinade in the fridge for 2 hrs or overnight.
Heat the oven to 220C/ 200C fan/gas 7.
Bake the salmon for 20-25 mins.Scatter with coriander & serve.Heat the oven to 200C/gas 6.
Lay a piece of foil on a baking tray & trickle over a little of the oil. Lay the fish on it skin side down, grate over the ginger & garlic & season lightly with salt & pepper. Arrange the vegetables around & on top of the fish & sprinkle over the lime or lemon juice, soy sauce & 1 tbsp of water. Scatter the coriander on top & trickle a little more oil. Fold the foil around the fish to form a loose parcel. Cook for 15-20 mins.
Take care opening the foil as the steam will burst out. Serve with plain boiled rice.
Pre heat the oven to 180C/gas 4.
Blend the olives & anchovies together in a blender. Add olive oil, as needed, to make a smooth paste. Roll the pastry into a 5mm-thick rectangle. Spread the olive mix over the pastry. Leave a 2.5cm border along the longer edges & a little bit shy of the shorter sides. Roll the 2 longest sides towards each other until they meet. Wrap in cling-film. Chill in the fridge for 20 mins+.
Remove the cling-film & slice the pastry roll, at 2.5cm intervals. Place them flat on a baking sheet. Bake in the oven for 15 mins, until golden brown.
Leave to cool slightly, then remove from the tray &, if not eating immediately, cool, then store in an airtight tin. They can be gently warmed to serve. Makes about 24
Beat the eggs together. Heat the olive oil in a non-stick frying pan. Add the eggs & after 2-3 mins, add the onion, chilli & parsley, stir. Season.
Add the smoked salmon when the eggs are just cooked,. Pop under the grill briefly until the top looks cooked.
When ready, allow to cool, then turn out & cut into wedges to serve. This is lovely served slightly warm. Serves 12 as canapes.
Put some oil in a frying pan over a low heat, add the onion & cook for 5-7 mins, or until the onion has no crunch.
Add the garlic & cook for 1 min more.
Pour in the tomatoes, sugar & fennel seeds, add the bay leaf, season with salt & pepper & cook for a further 2 mins.
Add the haddock fillets. Spoon the mixture all over them, then cover with a lid & cook for ~8 mins until the haddock is piping hot in the centre.
Take the pan off the heat, leave to cool a little. Adjust the seasoning if necessary. Rip up the basil leaves & add to the fish, stir lightly & serve.
Preheat the oven to 200C/gas 6.
In a shallow pan, cover the salmon with water. Bring to the boil then poach gently for 10-12 mins.
Remove from the liquid & flake. Arrange in a shallow baking dish. Steam the broccoli for 4-5 mins then add to the salmon.
Whisk the yoghurt, egg, mustard, lemon zest & juice, season & spoon over the salmon & broccoli. Scatter with breadcrumbs & bake for 20-25 mins
Preheat the oven to 190C/gas 5.
Boil the potatoes in for 4-5 mins,
until just tender but not breaking up. Drain & refresh under cold water.
Brush a little of the melted butter over the base of a 20x30cm ovenproof dish. Layer with ½ the potatoes, brush with ½ the butter & sprinkle with ½ the fennel seeds
Season well, then place the fish on top of the potatoes. Mix together the wine, cream & dill. Pour over the fish. Cover with the rest of the potatoes. Brush with butter
Sprinkle over the remaining fennel seeds & season well. Bake for 45-50 mins until the topping is crisp & the salmon is just cooked through.
Line 8 small ramekins with cling film, then the salmon allowing plenty of overhang. Gently mix together the cheese, chives & avocado with the lemon juice & plenty of seasoning. Spoon into the ramekins, press down, fold over the overlapping salmon, then the cling film to seal in the mixture. Chill for +4 hrs
Gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine & plate with sweet chilli sauce.
Serve on their own or with toast.
Wash the potatoes & place in cold water with a pinch of salt. Bring to the boil, then immediately reduce to a simmer for around 20 mins. Drain & leave in the pan with the lid on.
Chop half of the watercress finely & mix with the mayonnaise.
Put half the olive oil into a hot, non-stick pan & warm on a medium heat. Season the fillets & place them skin side down in the pan, giving a little shake to avoid sticking.
Reduce the heat to low/medium & cook for around 4 mins on each side
Check the fillets are cooked through & serve with the Jersey royals & watercress mayonnaise. Scatter the remaining watercress on the side & add a touch of rock salt & butter.
Heat 1 tbsp of oil in a pan until it starts to shimmer. Lay the scallops in a circle round the pan. Add the butter & let it foam up. Cook the scallops for 1 min on each side, or until crisp & golden.
Divide the hot mashed potato between 4 bowls. Remove the scallops from the pan & pop 4 into each bowl of mash.
Add the remaining 2 tbsps of oil to the pan, the apples & chorizo & stir-fry over a high heat for 2-3 mins or until golden.
Divide the chorizo & apples between the bowls & pour over the pan oil serving.
Put the honey in a small pan with the vinegar, onion & ketchup. Bring to the boil, then remove from the heat & leave to cool. Add the chopped herbs
In a food processor & blitz all the ingredients for the fishcakes, except the oil, flour & watercress. Shape the mixture into small fishcakes & dust with flour Preheat the oven to 180C/gas 4.Heat the oil in a pan & shallow-fry the fishcakes until golden brown. Transfer to a baking sheet & cook in the oven for 5 mins to heat through. Serve with the honey dip & some watercress.
Tip the tuna into a sieve & leave the oil to drain. Halve the avocado & remove the stone. Season the avocado with salt & pepper, & spoon a little of the Caesar salad dressing into the cavities left by the stone. Flake, then pile the tuna on top, drizzle generously with the rest of the dressing & scatter with the capers & paprika. Serve with a wedge of lemon & a good handful of tortilla chips. Serves 2 Try a different dressing : If you don't have Caesar salad dressing, mix 2 tbsp mayonnaise with 1/2 tsp Dijon mustard & a good squeeze of lemon instead
Ask the fishmonger to clean the bream & remove the guts, eyes & gills.
Preheat the oven to 180C/Gas 4.
Add the olive oil, fennel, sliced potatoes, onion, garlic, wine & 100ml water to a large, oven-proof dish.
Season the fish & place the lemon slices, thyme & rosemary inside it. Lay in an oven dish. Cover with foil & place in the oven for 15 mins (if it looks dry, add a little water).
If the fish is cooked, the handle of a spoon/fork should go through the thickest part easily. Finish with the grated lemon zest & parsley.
Combine all the sauce ingredients in a bowl, mix well
Boil the prawns for c.1 min.
Quickly drain & leave in cold water. Drain & cut small slits on the inner curve of the prawns to make them easier to wrap.
Remove the tough ends from the asparagus & cut into 5cm lengths. Blanch in salted boiling water until softened.
Remove with a strainer, shock in cold water & drain
Dip the white parts of the spring onions in the pot of boiling water for c.30 secs.
Then completely submerge the whole bunch for another 20 secs.
Drain & shock in cold water. Pat them dry with kitchen paper. Gently press to remove excess water. Hold a prawn & an asparagus piece together with the white end of a spring onion. Wrap the other end around the prawn & asparagus several times. Use a toothpick to tuck the end into the roll.
Mix the sauce ingredients thoroughly.
Preheat oven to 180C. Melt butter & blend in lemon juice & sour cream. Salt & pepper the fish to taste & place in a casserole dish. Slice the onion into thin rings & spread evenly on top. Pour the sour cream mixture over fish, spread evenly & top with the cheese. Bake for 35 mins or until fish flakes with a fork.
Melt the butter in a heavy-bottomed saucepan over a low heat & gently stir in the flour.
Gradually add the wine, stirring well. Slowly add the fish stock (a good quality cube is fine) until it's a silky smooth sauce. Bring to the boil & simmer for 15 mins.
Add cream & briefly bring to the boil again. Stir in mustard, Worcestershire sauce & anchovy essence. Season.
Skin the fish & cut into 3cm chunks. Fold the fish & parsley into the hot sauce & pour into a pie dish up to c.3cm from the top. Leave to cool.
Peel & cut the potatoes into even-sized pieces. Boil for c.15 mins until soft, then drain & return to the pan & heat gently to remove excess moisture.
Mash the potatoes. Mix butter & milk into the potato until soft enough to spread over the fish mixture. Season. Gently fork to cover the fish
Pre-heat the oven to 190C/gas5 & bake for 30 mins.
Scatter on the breadcrumbs & cheese, & bake for a further 10 mins until golden.
Whisk the mustard with the vinegar. Mix together the oils & gradually add to the mustard, whisking all the time. Once thoroughly mixed, season with salt & pepper.
Remove the dark outside leaves from the cabbage & cut the rest into quarters. Then cut into 1cm strips. Cut the smoked salmon into pieces about the same size.
Heat a frying pan & add the oil. Season the cod. Place in the pan & add half the butter. Cook the fillets for c.3-4 mins on either side, depending on their thickness, until cooked through.
At the same time, heat a pan & add 2-3 tbsp water & the remaining butter. Once the water & butter are boiling, add the cabbage. Season with salt & pepper, & keep turning in the pan for 1-2 mins so its just becoming tender but still with some texture.
Add the smoked salmon to the cabbage, check for seasoning & add 4 tbsp of mustard dressing.
To serve, simply spoon the cabbage & smoked salmon on the plates & finish with the pan-fried cod on the side.
Heat the oven to 200C/fan 180C/gas 6.
Rub the fish with a tiny bit of the oil & paprika, & season. Mix 1 tbsp of olive oil with the garlic, breadcrumbs, parsley & some seasoning.
Put the fish in a baking dish & divide the peppers, breadcrumbs & feta over each fillet. Bake the fish for 15 mins.
Preheat the grill to high.
Spray the haddock with the oil & lay skin side up on a sheet of parchment paper
Grill the fish for 3-4mins. Turn, & repeat.
Bring a large pan of water to the boil, add the beans & broccoli . Simmer for 5 mins
Wash the salt from the anchovy fillets & pat dry, then blend with herbs, garlic, capers, oil & gherkins until finely chopped (add 1 tsp of water to thin the sauce if necessary).
Drain the broccoli & beans, return to the pan, add the crème fraîche & coarsely mash. Top the mash with the fish & add the salsa verde.