A fishy’ dinner suggestion from the Great British Chefs website



Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad


Mark Jordan





Place the potatoes in a pot of lightly salted water, gently bring to a rolling boil and cook until they are soft but not falling apart

Drain the potatoes and allow them to dry completely. Drizzle over some olive oil, a squeeze of lemon juice and mix in the shredded dill, reserving some for garnish. Cover with cling film and place to one side to marinate

Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside

Preheat the oven to 160°C/gas mark 3

For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown

Place in the oven for 3 minutes, then remove and add a good knob of butter, a squeeze of the lemon juice and a season with salt. Baste the butter over the salmon a couple of times then remove from the pan and allow to rest for a couple of minutes

Cut the Jersey Royal potatoes into 1/4 inch slices and place a good portion on each plate with a sprinkling of dill. In a bowl, mix together a handful of chopped chives with the fresh crab meat and a couple of spoons of the crème fraîche

Peel the cucumber and cut into very thin lengths. Roll up each length of cucumber and gently place 3 on each plate with a good portion of the crab salad in between

Gently place the salmon fillet on top of the potato. Drizzle a little olive oil over the asparagus, season with salt then arrange the asparagus on top of the salmon. Garnish the dish with some Affilla cress and some salmon caviar (optional) and serve immediately



A fishy’ dinner suggestion from the Great British Chefs website





Barbecue pork belly and langoustine skewer with baby gem salad


Tony Fleming










  • 16 langoustines, (live)
  • 2 red onions, peeled and diced into 2cm pieces
  • red peppers, skinned and cut into 2cm pieces



Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade


When ready to cook, preheat the oven to 120°C/gas mark ½


Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft


Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set


To make the barbecue sauce, mix together the brown sugar and soy sauce in a small pan and simmer until the sugar has dissolved. Blend the peppercorns, paprika and oregano together in a spice grinder until powdered. Mix both of these components with the remaining sauce ingredients


To make the lemon and ginger dressing, blend all of the ingredients together and until well emulsified and pass through a fine sieve. This dressing shouldn’t need any additional salt due to the soy sauce


Remove the heads and digestive tract from the langoustine. Plunge the tails into boiling water for 10 seconds and then into ice water before removing the shells


On a metal skewer, thread on 3 pieces of pork belly, two langoustines and pieces of diced red onion and pepper, alternating as you go


Place onto the barbecue and turn every couple of minutes. Towards the end of the cooking, paint on the barbecue sauce and continue to cook until glazed


For the salad, place the washed gem leaves, chilli and spring onion in a bowl. Drizzle with the dressing and arrange onto plates


Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress

A fishy’ dinner suggestion from the Great British Chefs website




Scallop pops

Josh Eggleton






Wash the scallops and dry well with a cloth

Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a cocktail stick to hold the bacon in place. Repeat for each scallop

Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook

Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter

Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook

Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately