This is my modification of one of Rick Stein’s excellent ideas. Rick (or should I say Mr Stein?) makes a noodle salad but I prefer this variation using blanched oriental vegetables. The tuna needs to be thick enough (1 inch…
Category: Fish
Ragoût of Turbot and Scallops
One of the excellent Mr Stein’s creations from Taste of the Sea . I have actually never made this with the scallops; rather using the fillets from a whole chicken turbot which is plenty for four servings. Planning serves: 4…
Tuna Niçoise
A derivative of one of the World’s great salads, Salade Niçoise, which is often augmented by tuna to make a more substantial meal. I had some good tuna steaks but it wasn’t really the weather for a salad. So, I…
Swordfish with Salmoriglio
One to try from the Sicilian leg of Rick Stein’s Mediterranean Escapes . (Note to self: I need to try this and check the water content in the salmoriglio.) Planning serves: 4 preparation time: 30 mins cooking time: 10 mins…
Skate with a Herb Crust
This recipe is from The Fish Course by Susan Hicks. Skate is a tasty, easy to eat fish courtesy of its flat bone (well, cartilage, really) structure. This dish has the added advantage of being reasonably healthy since the fish…
Skate with Chilli Beans
A wonderful, interesting way to cook skate from the pre-eminent Mr. Stein’s Seafood (based upon his cookery school). I’ve no idea of the provenance of this dish but it seems to be Mexican/Spanish to me, given the use of chillies,…
Skate with Beurre Noisette
The classic skate recipe. The aroma of the black butter is guaranteed to get the digestive juices flowing. Planning serves: 4 preparation time: 15 mins cooking time: 45 mins Ingredients 1½ ltr water 75 ml white wine vinegar 2 bay…
Salmon l’Avenue
One of the most memorable meals I have had was in San Francisco at a restaurant called l’Avenue. It was salmon with a lobster sauce, topped with a julienne of carrot and leek. This is an attempt to create that…
Salmon en Croute
This recipe is an adaptation of one in the Reader’s Digest Cookery Year . The original uses double cream in the asparagus mixture but I find that light cream cheese binds it better and has less tendency to wet the…
Salmon Baggins
This developed from an idea by my fish-cooking hero, Rick Stein, giving an oriental influence to a little seen ingredient called, somewhat ferociously, wolf fish. Since I can’t get wolf fish, I decided to try it with salmon. I also…