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Recipes

Fruits de mer

Fruits de mer

Fruits de mer makes a luxurious starter and is so easy to prepare. Prawns, winkles and whelks are served with mayonnaise for dipping. Use your own homemade aioli if you can, or for a lower fat option, use creme fraiche for half of the mayonnaise.

Simple salmon rillettes

Simple salmon rillettes

This is an easy make ahead starter or nibble. Simply make the salmon mixture up to a day ahead, then spoon onto pieces of toast before serving. Garnish with a sprig of dill for a pretty presentation!

Catfish Pakoras

Catfish Pakoras

A Bengali lives by fish and rice. Living in North America, I had to adapt to the fact that I could not get the fish that I grew up with in India. So I learnt to eat catfish, trout, salmon and striped bass etc. Catfish is one of my favourites, as the fatty fish lends itself to a lot of moisture and it doesn't smell fishy at all - if its fresh! This is a recipe I came up with on a whim.

Ikan bumbu santan (Fried fish in a spicy coconut sauce)

Ikan bumbu santan (Fried fish in a spicy coconut sauce)

This is an Indonesian recipe. The original recipe is for an oily fish, similar to our mackerel. However i'm not a great lover of oily fish so normally use a white fleshed fish - either haddock, pollock or cobbler. But any fish that fries well is suitable - mullet, bass, hake, trout and or salmon are suitable. This recipe is ideal for barbecues as the fish and the sauce don't come together until the final stage of assembly.

Greek-style roast fish

Greek-style roast fish

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Sticky jerk salmon with mango slaw

Sticky jerk salmon with mango slaw

Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander