RECIPES

I will be updating this page every month to give you deliciously irresistible recipes to cook up for your supper so keep posted!

A Few Delicious Recipes from my New Book ‘FRESH FROM THE SEA’ to wet your appetite!


Lemon Sole pan-fried in a Pistacchio Pesto

Serves 2

Ingredients
4 fillets of lemon sole
110g fresh basil leaves
150ml extra virgin olive oil
1 cloves of garlic
50g pistacchio nuts
50g freshly grated parmesan
Pinch of salt

Method:
1. Firstly make the pesto by placing the basil, olive oil, pistacchios, garlic, salt, and parmesan in to a food processor and blend for 2 minutes.
2. Place the fillets in a large bowl and pour the pistacchio pesto over them and baste well.
3. Place a frting pan over a high heat and add the filets to the pan. Cook on each side for 2 minutes. Eat straight away!

Variations:

Lemon Sole pan-fried in Basil Pesto
 Replace the pistacchios with pine nuts

Lemon Sole pan-fried in Coriander, hazelnut and lemon Pesto
 Replace the basil with fresh coriander
 Replace the pine nuts with hazelnuts
 Add the juice of ½ lemon


‘Cacciucco’ Soup from Livorno

Ingredients:
500g white fish (ling, haddock, whiting, hake. pollack), fillet (but hold on to the bones)
250g prawns or shrimp (de-shelled but hold on to the shells)
250g mix of mussels and clams
250g squid, cleaned and sliced
½ stalk of celery, sliced
1 carrot, peeled and sliced
1 onion, peeled and sliced
2 cloves of garlic, crushed
3 sage leaves
1 red chili, de-seeded and diced
1 tbsp tomato puree
1 glass of white wine
100ml extra virgin olive oil
6 slices of sourdough bread
sea salt and freshly ground black pepper

Method:
1. Firstly make the fish broth/stock by placing the fish bones, prawn and shrimp shells, carrot, celery, onion into a large saucepan and cover with cold water. Bring to the boil and allow to simmer for 20 minutes and then strain through a sieve.
2. While the stock is simmering place a large pan over a low heat and drizzle in a dollop of olive oil followed by the garlic, diced chili and the sage leaves. Leave to cook for 1 minute.
3. Pour the white wine and tomato concentrate into the pan followed by the squid. Stir and leave to simmer for 15 minutes.
4. After 15 minutes add in the white fish and enough fish broth to completely cover and a bit more. Continue to cook for 5 minutes or until the squids are tender.
5. Tip in the shellfish, cover and cook for 5 minutes or until all the shells have opened.
6. At this point place the sliced sourdough bread on a baking tray, season with salt and pepper and rub with extra virgin olive oil. Place in a pre-heated oven at 180oC for 5 minutes.
7. Arrange 6 soup bowls and place one slice of the roasted bread at the bottom of each bowl. Pour the soup on top of the bread and serve.


Baked Turbot with watercress butter

Serves 4

Ingredients:
1 whole Turbot, approx. 2kg
water
sea salt

For the Watercress Butter
1 bunch of fresh watercress, approx. 10 sprigs
100g butter, softened
juice of 1 lemon

Method:
1. Score the flesh of both sides of the turbot quite deeply, diagonally at 5cm intervals. Season the fish well with sea salt and place the turbot pale skin side down on a large roasting pan. Pour in enough water so that half of the fish is immersed. Pop in a pre-heated oven at 200oC for 30 minutes or until the flesh of the fish is cooked, when cooked the flesh will be white and will come away from the bone with ease.
2. While the fish is cooking make the watercress butter. Tear the leaves off the stalks and chop finely, then place in a bowl. Then add the softened butter to the bowl along with the juice of half a lemon. Beat well until all the watercress is well mixed through the butter. Tip the butter out on to a piece of cling film, shape the butter into a log about one inch in diameter. Wrap the log in plastic and place in the fridge to allow to set.
3. Once the Turbot is cooked remove from the oven and carfully remove the skin and tip the fillets on to a serving dish. Take the watercress butter out of the fridge and cut into slices and place on top of each of the filets.
4. Delicious served with boiled new potatoes.