Fish of the month
Bass, seabass (Farmed)
Bream, Black or porgy or seabream
This dish is full of fresh Mediterranean flavours. Add more, if you like - green olives, courgettes, a few capers, sauteed spinach and small waxy potatoes sauted in butter are good further accompaniments.
Bream, Gilthead (Farmed)
Pan fried fillet of gilthead bream: ratatouille and tomato coulis
Raymond Blanc OBE
All the clean, fresh flavours of Provence can be found in this fragrant dish. The obvious time to eat this dish is the summer, when the tomatoes are fat and bursting with juices and sweetness and all the vegetables are local and packed with flavours. The Ratatouille can be prepared one day in advance and the Tomato Coulis a few hours in advance.
Clam, Razor, clams
Razor clams with garlic, lemon and Welshman's caviar
Razor clams are fantastic! Such lovely meaty texture I cannot get enough of them. This is just a very quick simple recipe combining classic flavours of lemon and garlic with a touch of laver seaweed.
Welsh cockle crostini
This makes great canapes, or a modest starter. If you use really good sea salt - Anglesey Sea Salt is best - it confers an extra briney tang and whiff of ozone. Eaten together, the seaweed, salt and shellfish create such a strong marine flavour, you can close your eyes and imagine you are down at the shoreline
Coley, a great tasty fish!
I started my Fish and Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better.
Spider crab risotto
Early spring heralds for me, the return of one the most exciting and captivating of our crustaceans. A regular contributor to Les Assiettes de Mer of our Gallic cousins across the channel, sadly the Spiny Spider Crab (Maia squinado) fails to hold the fond appeal of the average seafood consumer in the UK. In South Western waters during April and May these incredibly flavoursome but slightly intimidating beasts, crawl their way inshore to spawn, infiltrating the pots and getting entangled in the nets of the Under 10m dayboats that land them in vast numbers, often to be vivier-transported out of the country. By June all mature females are berried or egg-bearing and should not be landed during this time. It is fine to land cock or male crabs at this time and females or hens from July onwards when hatching occurs until November, following which the crabs migrate back to deeper water. Thankfully their abundance affords me the chance to savour their beautifully sweet and characteristically high-yielding meat, and I always welcome their arrival, from the Cornish and Devonian ports, in Suffolk, to where their annual benthic migration unfortunately does not extend. As with most crabmeat, they taste best with least, although this recipe I am going to share with you makes the most of the whole fish, utilising all edible parts. You even end up with a free bowl! It is worthy of note though, that although often caught as bycatch and targeted by tangle nets, for the most sustainable and environmentally low-impact approach, I would recommended you source pot-caught specimens which allows under-sized animals and egg-bearing females to be returned alive to the sea.
Cuttlefish and Chorizo Stew
Jose L Souto Fellow C.G.C
Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopi.
Salt & sansho pepper fried cornish catch of the day
This is Japans answer to Fish and Chips! The crispy fried bones make a wonderful alternative to a chip, and the sansho pepper adds a tart taste, much like the addition of vinegar. The ingredients can easily be found in a Japanese grocery store of course, but most health shops will also stock the delicious and organic Clearspring brand of rice vinegar and soy sauce, while any oriental grocer will stock Chinese chives and white radish. Shiso cress might be harder to come by but can be replaced with mustard cress of coriander.
Poached Hake with Garlic Potatoes
Hake is something regularly on the menu within the Grimsby Institute training kitchen -The Gallery Restaurant It is a versatile fish that can be prepared and cooked easily.
Herring or sild
Mussel, mussels (Farmed)
Light Shellfish Chowder
Raymond Blanc OBE
Recipe Photograph copyright David Griffen 2014.
Recipe copyright Raymond Blanc 2014.
Unlike most dishes, this recipe has no specific place of birth. This means that across the world, each country has its own interpretation. In its simplest form it is a basic fish and shellfish soup, cooked in one pot! You can make it as simple as you like - you can add bacon, potato or even smoked fish to make it as filling and rich as you want or keep it simple and light.
The soup can be made completely in advance up to the final finishing stage.
Oyster, Native, oysters (Farmed)
This is a combination of two of the best known sensual foodstuffs on the planet. Chocolate and oysters. Tastes like salted caramels.
Pollack or Lythe
Spice fried fish with red onion
This is a quick fish dish that works well as a side with a spread of vegetable dishes. Any sustainable white fish: coley, pollack or pouting all work well.
Recipe taken from Leon Naturally Fast Food by Henry Dimbleby and John Vincent, published by Conran Octopus.
Pouting or Bib
Salted pouting and parsnip fishcakes
These deliciously savoury cakes are a wonderful way to use pouting and will also work with other white fish such as pollack. The light salting of the raw fish firms it up a little and seasons it beautifully.
Salmon, Atlantic (Farmed)
Easy-peasy salmon and spring green stir-fry
This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side, she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.
Sardine, European pilchard, sardines
Grilled sardines with gremolata
Pilchards was their old name, but they are now more commonly known as the Cornish sardine, and stocks are very healthy. I remember them in cans when I was a kid, in a tomato sauce. Mum would give them to us for lunch in sandwiches, I think she mixed them with a dressing and I remember rather liking them. But these days the Cornish sardine is regarded as a more sophisticated lunch. Served as they are here they are light and aromatic.
Scallop, King, scallops
Sole, Dover sole, Common sole
Steamed dover sole with pickled grape, roast garlic and parsley dressing
Steaming the fillets in a little wine and stock produces a small amount of tasty fish essence to add to the dressing. The pickled grapes are a lovely addition to my twist on the classic sole varonique. For a perfect lunch, serve this dish with a bowl of hot new potatoes and a simple salad of dressed peppery leaves, such as rocket or watercress.
Lemon sole en papillote orientale
Cyrus Todiwala OBE
Having tried lemon sole several times with various seasonings I find it ideal actually to simply season it with some salt and pepper and a dash of lime juice. Whether you use oil or butter is personal. The taste is light and mildly fishy, which is nice, as it is not strong on the palate unlike many fish. If well cooked the meat is soft and flaky and has a lush creamy texture which on the palate is quite enjoyable. Lemon sole, like its cousins, is a delicate fish and commands respect. However it is very adaptable and is well suited to a multiple of different cuisines, which make it a very favourable fish indeed. Whilst it may not be as highly regarded as its cousin the Dover sole, quite frankly it will compare in equal levels with the right amount of seasoning and handling. Megrim, dab and Dover sole are all closely related and offer very good flavours and tastes.
One of my favourite seasonal seafood recipes comes from the slate grey winter seas of our Suffolk coast, and involves a fish that constitutes a highly nutritious, yet affordable, meal, rich in the polyunsaturate omega-3 and with all the accompanying health benefits associated with oily fish. Sprats, (Sprattus sprattus) are a shoaling pelagic species, traditionally caught by drift nets or mid-water trawls and for centuries have appeared in diets along with the more popular oily staples of herring, pilchards and mackerel. Personally, I find their flavour exquisite and when coupled with the simplicity of their preparation, and their inexpensive price tag, I cannot understand why their appeal has waned. The popularity of whitebait, (their notably favoured juvenile class), is no less flavoursome and a popular entrÃƒÂ©e in restaurants around the UK. However, in the interests of sustainability, consuming the adults to my mind would be preferable and eminently more satisfying, knowing the fish has had a chance to reach maturity and spawning age.
Oreochromis niloticus niloticus
Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil
Tilapia is a wonderfully adaptable fish with a good meaty texture and fine flavours. In this dish we compliment the fish with wilted spring greens and wild garlic and then both a tangy citrus butter and a reduced sunblushed tomato oil. These give visual appeal, vibrant colours and interesting flavours.
Rainbow trout with hazelnuts and sage
A delicate oil-rich fish with a distinctive herbaceous and sometimes earthy flavour. It makes a very good and less rich alternative to salmon.
To compliment the earthy flavour of trout robust flavoured herbs including sage, basil, tarragon, bay and rosemary work well with it. Citrus fruits also work well.
Turbot (Caught at sea)
Beer battered whiting with mushy peas and tartar sauce
Interestingly I have been asked “to do”” whiting which from manyareas rates fairly poorly on a sustainability scale.Whiting are mainly a bycatch species and fisheries suffer from high discard rates, mainly because of its low market value. However, sourced from the correct area and captured using nets with measures to improve selectivity and reduce discards it sits fine. Whiting is a member of the gadoid family (Cod and Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!