Catch of the Day

From traditional British fish and chips, to succulent prawn curry and Mediterranean pasta, these fresh fish dishes show seafood at its best

BEER BATTERED COD, WITH TWICE-FRIED CHIPS, TARTARE SAUCE, MUSHY PEAS & ONION RINGS

Serves 2, prep time 10 minutes, cooking time 20-25 minutes

INGREDIENTS

FOR THE BATTER

200g of plain flour

250ml of cold beer

FOR THE CHIPS

1 tbsp of white wine vinegar

2 large russet potatoes, peeled and cut into 2cm strips

1 litre of vegetable oil for deep frying

FOR THE TARTER SAUCE

4 tbsp of mayonnaise

1 free-range egg yolk

1 chopped fresh parsley

15 mini gherkins, chopped

15 caper berries, chopped

Juice of 1 lemon

Rock salt

FOR THE MUSHY PEAS

1 cup of edamame beans

A little water

2 tsp of butter

Salt & pepper

FOR THE FISH

2 medium cod fillets

4 tbsp of plain flour

FOR THE ONION RINGS

1 large white onion cut into thick slices and separated

Rock salt to serve

METHOD

In a mixing bowl, combine the beer and flour a little at a time. Keep mixing until it’s smooth and the consistency of pancake batter. Cover the bowl and chill in the fridge. Next, boil some water in a deep pan with vinegar. Peel and cut the potatoes into 2cm strips and cook for 20 minutes. Remove from the heat, drain, return to the pan then cover with cold water. Once cooled, place on a towel to soak up the excess water. Next, prepare the tartare sauce, combine the mayonnaise and egg yolk. Add the chopped ingredients, lemon juice and season to taste, cover and chill in the fridge. Now, heat some salted water in a pan and cook the peas until soft. Mix the peas with a little water and in a food processor blitz into a purée, mix in butter and season, then set to one side. In a wok heat the oil over high heat, when the oil starts to smoke gently

lower a handful potatoes into the oil. Using a mesh spoon keep the potato moving, so the chips don’t stick. When golden in colour remove from the oil, place on some kitchen towel to drain off the excess oil. Next, coat each cod fillet with flour, then dip into the batter. Let the excess batter drain off and lower into the oil. Cook the fish for 4-5 minutes on each side. Then use the remainder of the batter to coat the onion rings, drop them one-byone into the batter for around a minute on each side. Repeat the process until all the rings are cooked. Place on some kitchen towel to drain the excess oil and sprinkle with rock salt. Next, return the chips to the oil and cook for one minute, drain off the excess oil. Reheat the mushy peas and serve the fish and chips with the onion rings, tartare sauce and lemon wedges to garnish.

JUMBO PRAWN BHUNA WITH ORGANIC WILD RICE

Serves 4, prep time 15 minutes, cooking time 20 minutes

INGREDIENTS

1 tsp cayenne pepper

½ tsp ground turmeric

2 garlic cloves, chopped

1 ½ tsp garam masala

2 tbsp lemon juice

1 tbsp of fish sauce

500g peeled jumbo prawns

2 tbsp of oil

1 large onion, diced

2 chopped dried chillies

1 tsp salt

4 tbsp of water

2 tablespoon chopped fresh coriander

2 large tomatoes, cored and diced

3 cups of wild organic rice, cooked

METHOD

Place the cayenne pepper, turmeric, chopped garlic, garam masala, lemon juice and fish sauce in a bowl. Add the peeled prawns and mix together, leave to marinate for 30 minutes. Next, heat the oil in a deep pan; cook the onion on a low heat until golden brown. Add the prawns, chilli flakes, salt and water. Cook for 5 minutes until prawns are heated through, (don’t overcook the prawns otherwise they become tough) add the coriander and chopped tomato. Cook for a further 5 minutes, then remove the pan from the heat and allow to stand for 5 minutes. Serve with wild rice, topped with more fresh chopped coriander.

SMOKED HAMOUR WITH FRESH PESTO LINGUINE & CAPERS

Serves 2, prep time 20 minutes, cooking time 15 minutes

INGREDIENTS

FOR THE PESTO

2 tbsp of pine nuts

2 large bunches of basil

4 tbsp of olive oil

2 tbsp of grated Parmesan

1 garlic clove chopped

Pinch of rock salt Z

est of ½ lemon

FOR THE PASTA

250g of linguine, cooked

3-4 tbsp of fresh pesto

150g of peppered smoked hamour fish

Handful of capers

Olive oil to drizzle

Juice of ½ a lemon

Ground black pepper

10 basil leaves, thinly sliced

METHOD

FOR THE PESTO

Gently toast the pine nuts in a frying pan until golden, then allow to cool. Place the remainder of the pesto ingredients in a food processor and blitz until smooth.

FOR THE PASTA

Put the cooked and drained linguine in a large mixing bowl. Add the fresh pesto and mix thoroughly. Next, serve into two pasta bowls, flake over the smoked fish and add the capers. Add a drizzle of olive oil, a squeeze of lemon juice, black pepper and fresh basil, then serve.

SMOKED TROUT ROLLED IN GRILLED AUBERGINE WITH FRESH PESTO ON TOAST

Make 4, prep time 15 minutes, cooking time 10-15 minutes

INGREDIENTS

3 tbsp of olive oil

1 aubergine

4 slices, of wholegrain bread

4 tbsp of pesto

1 chopped spring onion

1 smoked trout fillet

Lettuce leaves, to serve

Torn basil leaves, to serve

METHOD

Heat some oil on a medium heat in a griddle pan. Slice the aubergine into thin strips and place in the pan. Grill both sides on a medium heat for a few minutes. Once the slices are soft, remove from the heat. Remove the excess oil from the pan and toast the bread on both sides. Place the aubergine on a chopping board and add a layer of pesto, sprinkle over some of the spring onion. Flake the trout into a pile at one end of the aubergine and roll. Next, arrange the lettuce leaves and toast on a serving tray. Add a layer of pesto to each slice of toast and place the rolled aubergine in the centre. Top with the remainder of the spring onion, torn basil leaves and serve.