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Pan-roasted ling with sweet potato chips and avocado yoghurt

Ingredients For avocado yoghurt 1/2 avocado 1/2 cup Greek yoghurt Juice of 1/2 a lemon 1/4 tsp honey 1 tbsp finely chopped chives For fish and chips 2 medium kumara (orange-fleshed sweet potato) 2 tbsp olive oil 4 thick ling fillets (about 150g each), or other firm white fish salt and pepper dill sprigs and […]


Coley Goujons

Ingredients 2 coley portions 3tbsp plain flour 2 eggs, beaten 6 cream crackers, crushed into breadcrumbs 2tbsp sunflower oil Lemon wedges and 4tbsp light mayonnaise, to serve Fresh parsley, to garnish   Method Cut the portions into goujon sized chunks. Put the flour, egg and cracker ‘breadcrumbs’ into 3 separate, shallow bowls. Coat the fish firstly […]


Fried Gurnard with Sweet and Sour Red Onions

Serves 2 Ingredients: Olive oil for shallow frying 2 Gurnard portions cut in half 50gm plain flour 1 tsp small capers to garnish For the sweet and sour onions: 50ml extra virgin olive oil 2 small red onions, halved and thinly sliced 2 tbsp red wine vinegar 2 tbsp clear honey   Method: To make the […]


Thai Style Fishcakes

Serves 4: Ingredients 300g gurnard, coley or ling sea salt 1 tbsp olive oil for drizzling 4 tbsp vegetable oil or olive oil, for frying flour for dredging For the Thai flavouring ingredients 3-4 lime leaves 1 large red chilli 4cm/1½ in piece fresh root ginger 2 garlic cloves 2 stalks lemongrass 200g/7oz potatoes, cooked, mashed and cooled […]


Pan-seared Gurnard with Roast Red Pepper Salsa

Serves 2   Ingredients: 2 tbsp Flour 2 portions Gurnard 1 tsp oil 1 tsp butter salt and freshly groung pepper lemon juice 2 Spring Onions 1 Red Peooer 1/4 cup fresh Coriander 1/2 tbsp Fish Sauce Olive Oil to taste 1 lime or lemon Method: Roast red pepper salsa On the barbecue, stovetop or […]


Ling with creamed Peas, Leeks and Bacon

Serves 2   Ingredients: 2 Ling Portions 75g freshly podded peas (about 150g before podding), or frozen peas 50g butter 3 rashers of streaky bacon, derinded and finely chopped 1  small leek, trimmed, cut into rough 1cm squares and washed 100ml double cream 1 tbsp vegetable oil Season the Ling with salt and pepper. Add the peas to a […]