A fishy’ dinner suggestion from the Great British Chefs website


Crab gnocchi


Start your gnocchi by placing three large potatoes into a pan of water and bringing to the boil, reduce to a simmer and cook gently to avoid breaking the skin. Once the potatoes are soft, drain and mash thoroughly

Allow the potatoes to cool until luke warm. In a large mixing bowl combine the mashed potato, rice flour, herbs and 1 teaspoon of salt. Mix well until totally combined

Add in the brown crab meat until mixture forms a soft dough (you may need to add a little more rice flour - the dough should not be too sticy

To see if the mixture is correctly seasoned, take a small amount of the mixture and roll into a small log on a board. Cook in boiling salted water (as soon as the gnocchi floats to the surface, leave for 1 more 1 minute then remove). Taste to check the seasoning and adjust if necessary

Put the mixture into a piping bag and cut an opening of 1cm in diameter. Dust a chopping board with some more of the rice flour and pipe long logs across the length of the board – roll along the board to coat in flour. Repeat until all the mix is used up

Dust a sharp knife with flour and cut the gnocchi into logs 4cm in length

Cook in boiling water, as above. If not using immediately, plunge into ice water to cool and you can store the gnocchi coated in oil in the fridge. This will keep for up to two days

A fishy’ dinner suggestion from the Great British Chefs website
Whole Dover sole with a tarragon and
lemon stuffing and potato dumplings
Potato dumplings
 Tarragon and lemon stuffing

Preheat the oven to 200°C/Gas mark 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hour or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 minutes until soft. Put aside to cool


To make the dumplings, bring a large pan of water to the boil, reduce to a simmer and season with oil and salt


Sieve the cooled potato flesh and peeled garlic through a ricer or drum sieve. Separate the egg and fold together the sieved potato, garlic, Parmesan and egg yolk, being careful not to overwork


Fold in the flour, lemon oil, chopped capers and chopped parsley. Season and place onto a flat surface


Divide the dough up into small balls and submerge in the simmering water until the dumplings come to the surface


Immediately blanch in ice cold water and when cold, transfer to a tea towel to dry


To fry the dumplings, heat a non-stick pan and add a little oil. Fry until the dumplings are golden brown, which should take about 2 minutes each side


To make the stuffing, blend the bread in a food processor with the salt, tarragon, olive oil and zest of the 1/2 lemon


Clean and prepare the whole sole. Using a long, sharp knife, make an incision down the backbone of each fish. Slide your knife between the fillets and the bone, leaving at least 1cm uncut at either end. Fold back the top flaps. Cut along the outside edge of the backbone with scissors



Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely, leaving each fish with a 'pocket'. Make sure the cavity is clean and dry and pack the stuffing in to all of the available space. Watch our how to video if you need more help


Preheat a grill. Season the skin of the fish and place under the grill for about 5 minutes each side, until the skin crisps up and the flesh comes away from the bone


Serve immediately, pouring over the juices from the tray, alongside the dumplings


A fishy’ dinner suggestion from the Great British Chefs website


Hake with mussels, potatoes and light curry velouté


  • 4 hake fillets, weighing approx. 130g each
  • 250g of mussels, debearded and washed
  • 1 bay leaf
  • 150g of new potatoes
  • 80g of red grapes, halved
  • 1 large onion, sliced
  • 250ml of dry white wine
  • 100ml of single cream
  • 5g of mild curry powder
  • 1/2 lemon, juiced
  • salt
  • 150g of curly parsley
  • 75ml of rapeseed oil, plus extra for frying
  • 6 pearl onions, peeled and halved
  • 20g of samphire, to garnish
  • sea beet, to garnish (optional)



Begin by preparing the parsley oil. Place the parsley and rapeseed oil into a blender and blitz for 2 minutes until completely smooth. Pour into a muslin cloth set over a bowl and set aside to strain

Bring a pan of salted water to the boil and add the new potatoes. Cook for 10 minutes, then add the halved pearl onions and cook for another 5–10 minutes until the potatoes are tender. Drain and set aside


Place a heavy-bottomed pan over a high heat and add the mussels. Pour in 150ml of the white wine and add the bay leaf, then cover and cook for a few minutes until all the mussels have opened (discard any that don’t). Strain the liquid through a fine sieve or muslin cloth into a bowl and remove some of the mussels from their shells (keep a few in their shells as these will look nice in the bowl). Store the mussels in the cooking liquor while you start cooking the velouté


To make the velouté, add a dash of rapeseed oil to a pan over a medium heat and add the onion. Sweat for 5 minutes until soft and translucent, then add the remaining 100ml of white wine. Simmer until reduced to a syrup, then add the reserved mussel cooking liquor (reserving the mussels) and reduce by half


Add the cream and curry powder, bring to the boil then remove from the heat. Leave to cool then transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve and season with lemon juice and sea salt to taste. Keep warm


To cook the fish, place a frying pan over a medium heat and add a dash of rapeseed oil. Add the hake fillets skin-side down and cook for 4 minutes, then flip and cook for a further 2 minutes. Season with a few drops of lemon juice and salt


To serve, warm through the mussels, pearl onions and potatoes in the velouté. Divide between 4 bowls, then top with a fillet of hake. Finish with the grapes, samphire, sea beet leaves (if using) and drizzle the parsley oil around to finish

A fishy’ dinner suggestion from the Great British Chefs website

Salmon and spinach en croute


Cheese and spinach sauce

Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides


Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside


In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic


Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake)


Preheat the oven to 200°C/gas mark 6


To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper


Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal


Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg)


Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately