Champagne Oysters
Ingredients 12 oysters, shucked, reserving shells 55g (2oz) unsalted butter 2 shallots, finely chopped 300ml (10 fl oz) pink champagne or rose sparkling wine 2 x 15ml spoon (2 tablespoons) fresh chopped tarragon salt and black pepper fresh tarragon leaves, to garnish Serves 4 Method Heat half the butter in a pan. Cook the shallots for 1 minute. Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half. Add the oysters to the pan and cook gently for 2 minutes. ...
Read MoreBarbecued Scallops Wrapped in Bacon and Sage
Ingredients 10 king scallops shucked, fresh or defrosted and without the roe 20 fresh basil or sage leaves 10 rashers streaky bacon, halved 150ml (5 fl oz) prepared flavoured oil, i.e. garlic or herb Serves 10, serves 4-5 as a starter Method Preheat grill or barbecue Cut large scallops in half horizontally to make 2 rounds. Place two basil or sage leaves on top of each scallop. Stretch the bacon with the back of a knife and wrap each bacon strip around one scallop, then wrap a second if used across the first, to enclose the scallop. Thread...
Read MoreSpicy Salmon Burgers
Ingredients For the burgers: 454g (1lb) Scottish Quality Salmon, cooked and roughly flaked half red chilli, deseeded and chopped finely 4 spring onions (chopped) half green pepper, (chopped) Rind and juice of half lemon 1 tbsp chopped dill or flat leaf parsley or 1 tsp dried mixed herbs 50g (2oz) fresh breadcrumbs 1 egg, beaten 2 tbsp olive oil 4 burger buns Lettuce to garnish 4 tbsp ready prepared tartare sauce or home made: 150ml (half pint) mayonnaise mixed with 1tsp fresh chopped tarragon, 2tsp chopped capers, 2 tsp chopped gherkins, 2 tsp...
Read MoreCrunchy Fish Bites
Ingredients 455g (1lb) thick coley, cod or haddock fillets, fresh or defrosted, skinned and cut into 5-7cm (2-3″) pieces dash lemon or lime juice salt and pepper 55g (2oz) cornflakes, crushed Serves 4 Tip: For adults this recipe makes a nice hot party or buffet dish serve with a selection of hot and spicy dips. Method Preheat the oven to 190°C/375°F, Gas Mark 5 Place the fish into a large bowl and add the lemon or lime juice and seasoning. Coat the fish in the crushed cornflakes. Place onto a lightly greased ovenproof dish and bake for...
Read MoreSmoked Mackerel Pitta Breads
Ingredients 455g (1 lb) `ready to eat’ smoked mackerel fillets, skinned and diced 1 red pepper, deseeded and chopped 4 spring onions, chopped 4 lettuce leaves, shredded a few drops chilli sauce 4 pitta breads to serve lemon wedges, to garnish Serves 4 Method Mix the fish, pepper, onions and lettuce together. Season to taste with chilli sauce. Cut the pitta breads in half crosswise and open up to take the filling. Fill the pitta bread with the fish mixture and serve as a snack or lunch...
Read MoreFish Globes
Ingredients 340g (12 oz) whiting or coley fillets, fresh or defrosted, skinned and finely chopped 340g (12 oz) potatoes, cooked and mashed 2 x 15ml spoon (2 tablespoons) warm milk salt and black pepper 2 eggs 4 x 15ml spoon (4 tablespoons) flour 225g (8 oz) fresh wholemeal breadcrumbs 3 x 15ml spoon (3 tablespoons) fresh copped parsley 150ml (5 fl oz) oil lime wedges, to garnish Serves 3-4 Method In a large bowl combine the fish, potatoes and milk and seasoning. Divide the mixture into 12 -15 portions. Dust hands well with flour and shape...
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