Recipes

Ingredients

• 4 fillets of Haddock – skinned
• 1 carton natural yoghurt
• 2 tablespoons mango chutney
• 1 teaspoon curry powder.

Method

Combine all the ingredients for the topping.
Place the fish on a grill pan and spread topping over.
Cook under a medium grill or bake in a hot oven for 7-10 minutes.
Serve with salad or baked potato.

Also suitable for Microwave cooking.

Serves

4

Ingredients

• 16 fresh oysters
• 1 cup of cooked spinach
• Grated Parmesan cheese
• Freshly chopped parsley

White sauce

• 1 tablespoon (15ml) butter
• 1/4 cup (60ml) flour
• 3/4 cup (190ml) hot milk
• 1 teaspoon (5ml) Dijon mustard
• 1 tablespoon (15ml) sour cream
• Salt and pepper
• Grated nutmeg

White Sauce Method

• Melt butter over low heat.
• Stir in flour; pour in milk, a little at a time, stirring.
• Mix while thickening.
• Flavour with Dijon mustard and sour cream.
• Salt, pepper and add nutmeg, to taste.
• Reserve.

Method

Brush oyster shells under cold running water.
Open shells, remove oysters and set aside.
Wash and thoroughly dry the inside of deeper half of the shells.
Reserve.
Mix together spinach and white sauce.
Pour some spinach mixture into reserved oyster shells.
Delicately center 1 oyster into each shell; cover with white sauce.
Sprinkle with grated Parmesan cheese.
Grill until golden brown.
Serve immediately, garnished with freshly chopped parsley.

Serves

4

Ingredients

• 450g filleted and skinned haddock (or other white fish) : cut in serving sized pieces

Red Pepper Sauce

• 225g red pepper
• 30g butter
• 1/2 a finely chopped onion
• 2 tomatoes : peeled and chopped
• 1 tablespoon white wine
• 225mls fish or chicken stock
• Pinch of sugar

Yellow Pepper Sauce

• 225g yellow pepper
• 30g butter
• 1/2 finely chopped onion
• 2 tomatoes : peeled and chopped
• 1 tablespoon white wine
• 225ml of fish stock
• Pinch of sugar

Method

Sauces
Skin the peppers by placing under grill until the skin crinkles. Remove skin.
Melt butter and soften onion, add finely chopped peppers.
Add tomatoes, wine, fish stock and simmer until the sauce thickens. Season and add a pinch of sugar.
Blend each sauce in a liquidizer or food processor and strain through a sieve. Return to the saucepans and heat through.
Meanwhile poach or steam fish. Drain well.
Arrange the sauces on a plate and place fish on top.

Serves

4

Ingredients

• 20 oysters
• Sunflower oil for deep-frying

Tempura batter

• 50g/2oz plain flour
• 50g/2oz cornflour
• A small pinch of salt
• 4tsp toasted sesame seeds
• 175ml/6fl oz ice-cold soda water
• Lime wedges, to serve

Method

Open all the oysters and pour off all the liquor. Carefully cut the meat out of the bottom, deeper shells. Keep these for serving.
Heat some oil for deep-frying to 190°C/375°F/Gas 5.
Make the batter by sifting the flour, cornflour and salt into a bowl.
Stir in the sesame seeds, then stir in the ice-cold soda water (the soda water must be very cold and from a new bottle for this batter to work well) until only just mixed in but still a bit lumpy. If it seems a bit thick, add a drop more water. You want the batter to be very thin and almost transparent.
Dip in the oysters, one at a time, drop them into the hot oil and fry for 1 minute, until crisp and golden.
Lift out and drain very briefly on kitchen paper. Then put the oysters back in their shells and arrange on four plates. Serve with lemon wedges and a soy or chili dip.

Preparation time

30 minutes

Serves

4

Ingredients

• 6 fresh oysters, cleaned and shucked
• 2 streaky bacon rashers, finely chopped
• 30g/1oz celery, finely chopped
• 4 baby asparagus tips, finely chopped
• salt and ground black pepper
• 30g/1oz mozzarella cheese, grated

Method

In a small pan cook the bacon for 1-2 minutes until crispy. Add the celery and asparagus. Season.
Spoon the bacon and asparagus mixture over the oysters. Sprinkle over the cheese.
Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.

Preparation time

25 minutes

Serves

2

Ingredients

• 6 oysters, shucked
• 3 to 4 tbsp fresh parmesan, grated
• 2 tbsp crispy pancetta, sliced
• freshly ground black pepper, to taste

Method

Preheat the grill to high.
Place the shucked oysters onto a baking tray.
Sprinkle over the parmesan, and place the sliced crispy pancetta on top.
Season with black pepper, to taste, then place under the preheated grill for 2-3 minutes, or until cooked through and golden.
Serve on a serving platter.

Preparation time

25 minutes

Serves

2

Ingredients

• 30g/1oz unsalted butter
• 1 shallot, chopped
• Splash of champagne
• 55ml/2oz double cream
• Salt
• Freshly ground black pepper
• 2 fresh oysters
• 2 tsp whipped double cream
• Pinch of cayenne pepper
• Rock salt, to serve

Method

Gently melt the butter in a small pan and sauté the shallot for 1-2 minutes to soften.
Add the champagne and cook for a further minute.
Transfer the mixture to a mini food processor and blend until smooth.
Return to the pan and stir in the cream and seasoning.
Open the oysters by holding the oyster in one hand, well wrapped in a tea towel. Push the point of an oyster knife (or knife) into the oyster’s hinge and apply pressure to open.
Serve the oysters on a bed of rock salt and spoon the champagne cream on each.
Sprinkle with cayenne pepper and serve.

Preparation time

25 mins

Serves

2

Perfect for entertaining.

Ingredients

• Arrange a variety of fish and shellfish on a suitable plate or platter.

Use the following suggestions as a guideline:

Whole cooked prawns, mussels, periwinkles, scallops, crab claws, freshly opened oysters.
Slivers of smoked trout, smoked or peppered mackerel, smoked salmon, marinated kipper slices, gravad lax, or roll mop herrings.
Cooked bite size pieces of monkfish, cod, rock salmon, ray.

Method

Garnish with lemon and lime wedges, tomato roses, parsley, watercress or other fresh herbs.
Accompany the seafood platter with a tossed salad and brown bread.
Serve with mayonnaise (garlic or lemon flavoured if liked) or seafood sauce.

Serves

4

Ingredients

• 450g to 680g Ray Wings
• Zest and juice of 1 lemon (or orange)
• 4 tablespoons soy sauce
• 2 tablespoons honey
• 225g mixed Asian greens i.e. Bok choi, Chinese broccoli / Kale etc (or stir fry vegetables of your choice)
• 1 tablespoon vegetable or sesame oil (Optional)

Method

Preheat oven to 200°C / 400°F / Gas mark 6
Make glaze by combining lemon juice, soy sauce and honey in a bowl, and whisking together.
Pour over Ray and allow to marinate for at least ten mins.
Transfer Ray onto ovenproof dish and pour over any remaining marinade.
Place in oven and cook for 10 – 12 mins. During cooking baste with the marinade.

While it is cooking, stir-fry Asian greens in a little oil, add sesame oil if desired.
To serve, place small bundle of greens on plate and add Ray Wing and sauce on top, and pour any remaining sauce over the ray.

Serves

4