Shellfish

Great Shellfish Recipes from Ashton’s Fishmongers

Crab Cakes

Posted in Shellfish

Crab Cakes

                Ingredients 225g (8oz) mixed crabmeat, fresh or defrosted 225g (8oz) potatoes, cooked and mashed salt and black pepper half a small onion, grated 1 x 15ml spoon (1 tablespoon) fresh chopped parsley pinch cayenne 1 x 15ml spoon (1 tablespoon) lemon juice 2 eggs, beaten flour 55g (2oz) breadcrumbs 25g (1oz) oatmeal oil, for shallow frying garnish with lemon wedges Serves 9 Method Mix together potatoes, crabmeat, seasoning, onion, parsley, cayenne and lemon juice. Bind together with half of the beaten egg, and shape into 9 cakes, using floured hands. Mix breadcrumbs and oatmeal together.  Dip the cakes in beaten egg and coat with the breadcrumbs mixture. Shallow fry in hot oil for 4-6 minutes, turning once. Garnish and serve with broccoli and boiled new...

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Mini Mussel Pizzas

Posted in Shellfish

Mini Mussel Pizzas

              Ingredients 200g (7oz) mussel meats, fresh or defrosted 1 x 15ml spoon (1 tablespoon) olive oil 1 small leek, finely sliced 4 x 75g mini pizza bases 70g (2 and a half oz) bruschetta topping or pizza topping 8-12 sprigs fresh thyme 100g (3 and a half oz) Mozzarella, grated Serves 4 Method Preheat oven to 220°C/425°F, Gas Mark 7 Heat the oil and saute the leeks until softened. Spread the sauce onto the pizza base leaving 1cm (half an inch) round the edge. Scatter over the leeks, mussels, thyme and cheese. Bake for 12-15...

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Thai Prawn Soup

Posted in Shellfish

Thai Prawn Soup

              Ingredients 455g (1lb) large cooked peeled prawns, fresh or defrosted 1 x 15ml spoon (1 tablespoon) sunflower oil 1 onion, chopped 2 small green chillies, deseeded and finely chopped 2.5cm (1″) piece fresh root ginger, peeled and chopped 50g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button 2 litres (3 and a half pints) fish or vegetable stock 1 stalk lemon grass, peeled and chopped 2 x 15ml spoon (2 tablespoons) rice wine or white wine vinegar 4 x 15ml spoon (4 tablespoons) fresh chopped coriander 115g (4oz) rice noodles spring onions, for garnish Serves 4 Method Heat the oil in a large saucepan; cook the onion, chillies and ginger for 2 minutes.  Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the stock, lemon grass and rice wine or white wine vinegar.  Bring to the boil and simmer for 10-12 minutes. Add the prawns, coriander and noodles, bring to the boil; reduce the heat and simmer for 3-4 minutes. Serve garnished with spring...

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Champagne Oysters

Posted in Shellfish

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.  Spoon each oyster back into the shell. Increase the heat and whisk the remaining butter into the sauce, a little at a time. Pour the sauce over the oysters, garnish with fresh tarragon and serve as a starter with crusty...

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Barbecued Scallops Wrapped in Bacon and Sage

Posted in Shellfish

Barbecued 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 each scallop onto 2 pre-soaked wooden skewers, brush with the garlic or herb flavoured oil and place onto a prepared foil-lined barbecue or grill, or griddle pan placed directly onto the barbecue. Cook for 1-2 minutes, turning once and serve...

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Hot Fruity Prawn Cocktail

Posted in Quick & Easy, Shellfish

Hot Fruity Prawn Cocktail

              Ingredients 200g (7oz) large cooked peeled prawns, fresh or defrosted 1 x 15ml spoon (1 tablespoon) olive oil 2.5cm (1″) piece root ginger, peeled and grated 1 x 5ml spoon (1 teaspoon) red chilli pepper, deseeded and finely chopped juice and rind of 1 lime 1 apple, cored and cubed half melon, cubed 2 kiwi fruit, peeled and sliced fresh mint, to garnish Serves 4 Method Heat the oil and cook the prawns, ginger, chilli, lime juice and rind for 2-3 minutes. Remove from the heat and add the fruit. Mix gently. Garnish with the mint and serve as a...

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