Roasted turnips with flaky smoked fish, olives and capers make an exciting salad. Turnips deserve better: full of fibre and over four times less calorific than potatoes.
Salad of smoked mackerel, avocado, cucumber and celeriac; tasty and super-healthy. Tonnes of omega 3 from the mackerel - and it's mighty tasty!
A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint. Gorgeous! Even if salmon is not home cured.
Spiced monkfish tail chunks in lightly curried sauce is a dish ready in 5 minutes. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Steamed side of salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and the salmon can be served hot or cold.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
Salmon stir fried with ginger, lemon and palm sugar served with green veg. I was a bit worried that my nice bit of salmon I had my mind set on this time would disintegrate. So I had to watch that bit of the documentary again. How did they do it? Below's how – just leave it alone for a while, then turn and that’s it.
Thai fish stir fry with mushrooms, beans and noodles, with cod or other firm white fish. The secret is to marinate it well, cook it on medium heat and handle it with care.
Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.
Whole grilled trout, with Thai style marinade, oven or barbecue-ready. Asian flavours of ginger, chilli and coriander go well with trout's meaty flesh.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Velvet fish and asparagus stir fry with garlic and ginger sauce. Velveting, or marinating the fish in egg white, wine and corn flour keeps it wonderfully juicy in this unusual Chinese dish.
Smoked mackerel and roasted potato salad with peppers and cucumbers. This dish is the best of all possible worlds: not only a potato salad but ROASTED potatoes
Oven baked whole brill with basil and miso. Whole trimmed brill, fresh basil, lime slices and miso paste make an easy and exquisite dinner, with one small brill per individual portion.
Whole roasted sea bass with lemon, dill and coriander. Whole roast fish is very easy to cook. Just stuff a few sprigs of herb into the cavity. Season the scored skin with whatever your fancy dictates you: oriental spices and lemongrass, a bit of balsamic, or just lemon.
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