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Classic Calamari with Garlic, Lemon and Herb Mayo

  • Category: Starters
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Classic Calamari with Garlic, Lemon and Herb Mayo

Ingredients
400 grams squid, 100 grams plain flour, 1 teaspoon(s) salt, 1 pinch(es) cayenne pepper, 1 teaspoon(s) paprika, 2 large eggs, 1000 mL vegetable oil for fyring, 150 mL mayonnaise, 2 garlic cloves, 0.5 lemon, 1 small bunch of parsely, chopped, 2 lemons for serving,

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Classic Fish Pie

  • Category: Mains
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Classic Fish Pie

Ingredients
250 grams salmon fillets, 400 grams haddock fillets, 200 grams smoked haddock fillets, 300 mL double cream, 250 mL milk, 0.5 glass(es) of white wine, 1 small bunch of parsley, chopped, 50 grams butter, 1 kilo(s) potatoes, 2 egg yolks, 1 tablespoon(s) of cornflour dissolved in 75ml of cold water to make a thin paste, 300 grams green vegetables to serve, 1 pinch(es) of salt and pepper,

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Crab Linguine with Chilli & Parsley

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Crab Linguine with Chilli & Parsley

Ingredients
400 grams linguine, 4 tablespoon(s) olive oil, 1 red chilli, deseeded and chopped, 2 garlic cloves, finely chopped, 100 grams brown crabmeat, 200 grams fresh white crabmeat, 5 tablespoon(s) white wine, 1 small squeeze of lemon juice, 1 small bunch of flat-leaf parsley, chopped, 1 pinch(es) of salt and pepper,

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Crab Soup

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Crab Soup

Ingredients
225 grams crabmeat, white and brown, fresh or defrosted, 25 grams butter, 1 onion, chopped, 1 carrot, chopped, 1 stick celery, chopped, 55 grams rice, 330 mL fish or chicken stock, 600 mL milk, 30 mL Thai fish sauce, 1 pinch(es) salt and black pepper,

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Devilled Mackerel with Beetroot and Dill Relish

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Devilled Mackerel with Beetroot and Dill Relish

Ingredients
4 mackerel fillets, 4 tablespoon(s) of Dijon mustard, 1 packet of 4 cooked beetroot, 1 small bunch of dill, chopped, 1 tablespoon(s) olive oil, 2 teaspoon(s) balsamic glaze, 1 tomato, diced for garnish, 1 pinch(es) salt and pepper to season,

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Grilled King Scallops with a Goat Cheese and Hazelnut Crust

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Grilled King Scallops with a Goat Cheese and Hazelnut Crust

Ingredients
16 king scallops and shells for serving, 3 slices wholemeal bread, 1 small round goat cheese log, 75 grams hazelnuts, 1 lemon (zest of lemon and juice of half), 1 small bunch of parsley, chopped, 1 tablespoon(s) olive oil, 25 grams melted butter, 1 pinch(es) of salt and pepper to season,

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Grilled Langoustines with Chilli, Lime and Star Anise Syrup

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Grilled Langoustines with Chilli, Lime and Star Anise Syrup

Ingredients
16 live langoustines, 150 grams caster sugar, 1 teaspoon(s) fish sauce, 5 star anise, 1 lime, cut into 1cm chunks, 1 chilli, chopped, 100 mL water,

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Lemon Sole Filo Parcel with Olives, Sun Blushed Tomatoes, Pesto and Salad

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Lemon Sole Filo Parcel with Olives, Sun Blushed Tomatoes, Pesto and Salad

Ingredients
8 small lemon sole fillets, 16 sun blushed tomatoes, 24 black olives, pitted, 4 tablespoon(s) of pesto, 4 sheets of filo pastry, 50 grams butter, melted, 1 bag of green leaves (watercress and rocket), 10 cherry tomatoes, halved, 125 grams mozzarella ball, torn, 1 dash(es) balsamic syrup, 1 pinch(es) of salt and pepper to season,

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marinated coley with sweet citrus and chilli flavours

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marinated coley with sweet citrus and chilli flavours

Ingredients
400 grams thinly sliced Scottish coley/saithe, 2 tomatoes peeled halved and de-seeded, 2 fresh chilli peppers chopped, 1 dash(es) of Tabasco sauce (optional), 2 juice of lemons, 2 juice of limes, 50 grams castor sugar, 1 onion finely chopped, 1 tablespoon(s) chopped coriander leaves, 1 teaspoon(s) crushed coriander seeds, 1 pinch(es) salt and milled pepper to season and garnish,

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Megrim Fillets with a Chestnut Mushroom and Tarragon Cream Sauce

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Megrim Fillets with a Chestnut Mushroom and Tarragon Cream Sauce

Ingredients
8 small megrim fillets, 150 grams chestnut mushrooms, 250 mL white wine, 1 teaspoon(s) Dijon mustard, 1 small bunch of tarragon, chopped, 200 mL double cream, 50 grams butter, 25 mL vegetable oil, 300 grams new potatoes, 300 grams carrots or veg of your choice to serve, 1 pinch(es) salt and pepper to season,

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