Grilled Mackerel with Korean Chilli Baste and Kimchi
4 best quality fresh mackerel fillets, pin-boned but skin on
For the marinade
1 tbsp each sesame oil and extra Virgin olive oil
1 tsp toasted sesame seeds
Grated zest and juice 1 lime
1-2 tbsp dark soy sauce - to taste
1-2 tbsp Gochujang Korean chilli paste - to taste
1 tsp freshly grated root ginger
Ground black pepper
1 pack Kimchi (fermented Korean cabbage)
Check the mackerel for any bones and cut into finger sized pieces
Heat the oven to gas mark 7.
Mix the marinade ingredients together and spoon over the mackerel, season to taste with black pepper. Cover and refrigerate for 15-20 minutes.
To cook.. Arrange the mackerel on a lightly oiled baking sheet. Roast for 3-4 minutes or until the skin is crisp and the fish cooked.
Pile onto a serving dish and spoon a little kimchi around the edge.
SEARED SCALLOPS WITH PEA AND MINT PURÉE
8 large scallops
Slash of olive oil or large knob butter
Salt and freshly ground black pepper
For the purée
150g petit pois
2 tbsp Creme fraiche
1 tbsp chopped mint
Remove the roe from the scallops and set aside to cook separately
Whiz the petit pois in a food processor and sieve to give a smooth purée. Stir in Creme fraiche and mint, season to taste. Heat together until piping hot
Heat a frying pan until hot, add the oil or butter and allow to heat. Add the scallops - muscle meat, season lightly and press into the pan to allow even contact for browning.. Cook for 30 seconds on each side. Lift onto a plate to stand and rest for 1 minute. Lightly sauté the roes.
To serve - spoon the purée onto a bowl and arrange the scallops on the top.. Garnish with some mint leaves to serve.
DUBLIN BAY PRAWNS WITH ROMESCO SAUCE
Lovely Scottish prawns with a classic Spanish sauce
12 cooked Dublin bay prawns or scampi
For the sauce
1 large red pepper, char-grilled to char the skin or pimento from a jar
2 class vets crushed garlic cloves
150g toasted hazelnuts or almonds
2 tbsp tomato purée concentrate
2 tbsp freshly chopped parsley
1 tbsp sherry or red wine vinegar
1 tsp smoked paprika
Cayenne pepper to taste
5 tbsp extra virgin olive oil
Sea and freshly ground black pepper
Flat leaf parsley
Shredded red pepper
Peel the prawns and remove the gritty digestive tract
For the sauce
Put all the ingredients except the oil together in a food processor. Whiz to form a paste. With the motor running drizzle in the oil in a thin stream and season to taste adding extra key ingredients to obtain a balanced flavour.
Arrange the prawns in a dish and drizzle with the he Romesco sauce... And garnish with parsley and red pepper to serve.
TEMPURA POLLOCK and samphire with wasabi Mayo
1kg pollock fillet, skinned and pin bones removes
Tempura batter mix
Large pinch turmeric
Wasabi paste to taste
1-2 tbsp mirin
2 tbsp chopped sushi ginger
Grated zest 1 lime
Oil for deep-fat frying
Cut the pollack into finger length pieces And set aside.
Make the tempura batter according to packet instructions and add turmeric to give the batter some colour.
Pick over the samphire and way well and dry.
Mix the Mayo ingredients together adjusting the flavours and heat to suit your taste.
To cook.. Heat a large saucepan or deep-fat fryer only half filled with oil.
Dip the pollack fingers in the batter and cook a few pieces at a time until golden brown... 3-4 minutes should be ample..
Lift onto kitchen paper to drain and continue to cook the rest of the fish...
Dip samphire in the remaining batter and fry until crisp.
Pile the fish and samphire onto a plate and hand the Mayo separately.