Serves 8 as a starter 350 g Arbroath smokies (small smoked haddock), skin and bone intact, 275 ml double cream whole nutmeg for grating 2 large eggs, lightly beaten 200 gm smoked salmon salt and freshly milled pepper You will need eight 4 cm (1½ in) deep ramekins with a base...
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Serves 4 as a starter 12 Scallops Olive oil Sauce Vierge 1 small Red Pepper 80ml extra virgin olive oil 25ml Lemon Juice 50gm vine ripe tomatoes, skinned and de-seeded and diced 8 fresh basil leaves finely shredded Pre heat the oven to 220c/425f/Gas7 Make the sauce by roasting the red pepper...
Serves 8 as a starter 1 hour chilling needed 400 – 500gm Smoked Salmon 3 medium size, ripe avocado juice of 1 lime 2 spring onions, finely chopped 50gm cream cheese pinch cayenne pepper watercress & fresh chives for garnish Dressing 2 spring onions , finely chopped 2 tablespoon freshly squeezed oran...
1 large egg half a level teaspoon sea salt 1 small clove garlic, peeled half a level teaspoon mustard powder 175ml light olive oil 1 dessertspoon lemon juice 1 tablespoon fresh flat parsley leaves 1 heaped tablespoon capers, rinsed and drained 4 baby gherkhins freshly milled black pepper ...
Ideal dipping sauce for prawns 1 tablespoon seasame oil 1 small red chilli, fresh or dried, deseeded and finely chopped 1 tablespoon root ginger, finely chopped 1 tablespoon lemon grass, finely chopped(available at large supermarkets) juice of 1 lime 1 teaspoon honey 1 garlic clove , crushed 3 table...
Poached Cod with Parsley Sauce (can also use haddock or hake) Ingredients serves 4: 4 × 300g cod portions skinned and boned 4 Shallots finely sliced 50g anchovy fillets 150ml fish stock 500 ml milk 200ml double cream chopped parsley 50g plain flour 50g butter salt and pepper...
Poached turbot fillets Poached turbot recipe from Fish In A Box. (can be Brill or Plaice) Ingredients 4 × 300g Turbot 500 ml fish stock 200 ml double cream 75g capers -drained and squeezed 75g gherkins 50g anchovies 30g chopped parsley 2 Shallots finely Sliced...