A fishy’ dinner suggestion from the Great British Chefs website


Smoked haddock baked with Parmesan and peas


Henry Harris



Smoked haddock

Parmesan glaze

Pomme purée

To serve




Begin by preparing the pomme purée. Cut the potatoes into large, even chunks and place in a saucepan with enough cold water to cover. Season the water with a good few pinches of sea salt and place over a high heat


Bring to the boil, reduce to a simmer and cook for 20-30 minutes until tender. To test, insert a knife into a few pieces of potato to ensure they are tender all the way through. Strain and leave to steam and dry out, uncovered, for 4-5 minutes


Pass through a mouli or vegetable mill using the finest sieve attachment, then return to a clean saucepan over a low heat. Use a large spoon to stir and dry out the potatoes for a further 5-10 minutes


At the same time, bring the milk to the boil and once ready, add 1/3 of the milk to the potatoes, beating to incorporate. Add the butter slowly in small amounts, stirring thoroughly to combine


Add small amounts of the remaining milk to create very creamy, smooth, buttery mash - it may not require all of the milk. Add more butter to taste (optional)


Add salt and pepper to taste and finish with 2-3 grafts of freshly grated nutmeg. Set aside until required


For the Parmesan glaze, add the cream, egg yolk, Parmesan and a dash of Tabasco to a bowl and mix well to combine. Set aside

A fishy’ dinner suggestion from the Great British Chefs website


Crab and tiger prawn fettuccine


Paul Ainsworth



  • 500g of fettuccine, fresh (if using dried allow extra cooking time according to pack instructions)

For the sauce



Bring a large pan of salted water to the boil, in preparation for the pasta


Meanwhile, heat the vegetable stock in a separate pan and whisk in the butter to make an emulsion. Set to one side until required


Place a frying pan over a high heat and add a generous dash of olive oil. Once the oil is nice and hot add the prawns to the pan and sauté, turning over after 30 seconds until they're juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice to the pan followed by 50ml of the vegetable emulsion. Simmer for 1 minute until reduced


Cook the pasta in the pan of boiling water for 2-3 minutes if fresh, or according to packet instructions if dry. Strain and place the pasta into the prawn pan, mixing thoroughly. Season to taste, then add the cherry tomatoes and chopped parsley


To serve, put the pasta in a bowl and cover with the fresh white crab meat, rocket and pine nuts. Add a squeeze of lemon juice and a drizzle of olive oil, then serve immediately with crusty bread

A fishy’ dinner suggestion from the Great British Chefs website


Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam


Andy Waters



Marinated salmon steaks

Lemon soy vinaigrette

Ginger jam

To plate



Preheat the oven to 190˚C/gas mark 5

Place all ingredients for the marinade in a large bowl and mix to combine


Remove the skin and bones from the steaks and form into rounds. Add the salmon pieces to the marinade and leave in the fridge for 1-2 hours


Remove the salmon pieces and lay onto a baking tray, forming back into round shapes if untidy


Spoon a little of the marinade over the top of the salmon, cover lightly with tin foil and cook in the oven for 10–15 minutes


For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total


Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for around 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat


Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months


Meanwhile, prepare the enoki mushrooms by trimming off the stalks and separating into individual pieces. Combine together with three quarters of the watercress leaves and store in the fridge


For the vinaigrette, whisk together all of the ingredients


To plate, spoon a small knob of ginger jam into the centre of each plate. Remove the mushrooms and watercress from the fridge and dress generously with the lemon soy vinaigrette. Divide the salad between each plate onto the ginger jam


Carefully place the hot salmon medallions on top of the salad. Finish with another small spoon of ginger jam, the additional watercress and a drizzle of the vinaigrette. Serve immediately

A fishy’ dinner suggestion from the Great British Chefs website


Fish stew with fillets of hake and gurnard


Luke Holder






For the stew, heat the oven to 200°C/gas mark 6. Place the fish bones and heads in a roasting tin with a little olive oil and roast for 20 minutes


In a separate pan, roast the carrots, celery, onions, leeks, fennel, star anise, fennel seeds, garlic, tarragon and bay leaves until the vegetables start to colour. When the bones and vegetables are nicely coloured, add everything to a fresh pan with the tinned tomatoes and tomato purée


Cover with water and simmer for 35 minutes. Pass the fish soup base through a conical strainer, pressing the solids to extract all the flavour


Mix the water and saffron together. Add to the soup base then use a hand blender to blend the soup. Heat the soup in a clean pan, check the seasoning and simmer until reduced by 2/3, then leave to cool before chilling in the fridge


To prepare the potatoes, top and tail the new potatoes to make them barrel shaped. Cook them in a pan of seasoned water with 2 pinches of saffron for about 15-20 minutes, or until tender. The water should be quite yellow. Drain


To cook the fish, place the gurnard and hake fillets into a large dish so they fit snugly (you may have to do this in batches if you do not have a large enough dish) and cover with enough olive oil to submerge the fillets - roughly a litre


Cook in the oven for 18 minutes at 140°C/gas mark 2


When tender, remove the fish from the oil and allow to drain on some kitchen paper.

Finish the fish soup with some left over chopped coriander and tarragon, saffron vinegar, and fresh lime juice, place a gurnard and hake fillet into each bowl and pour over some soup. Serve immediately

Tasty Tuesday!

Pan-fried sea bass fillet starter-

with white crab salad and brown crab mayonnaise


Robert Thompson (https://www.greatbritishchefs.com/recipes)



       Pan-fried sea bass fillet

       Brown crab mayonnaise

       White crab salad


       To plate



In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary

100g of brown crab meat

100g of mayonnaise

lemon juice


black pepper


Lightly mix the picked white crab meat with a little olive oil and seasoning

200g of white crab meat

lemon juice

olive oil


To make the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice. Whisk and slowly add the two oils. Keep whisking until the liquids combine. Finish with the mint leaves, season and set aside

50ml of groundnut oil

50ml of olive oil

1 lemon

1 handful of mint leaves


black pepper


Heat a little vegetable oil in a non-stick pan and place the sea bass fillets, skin side down. Ensure you gain a nice even golden colour before carefully turning the fish. Add a squeeze of lemon and a small knob of butter. Baste the fish well before setting it aside on absorbent paper

4 sea bass fillets

20g of butter

lemon juice


Spread a little mayonnaise on each plate, place the sea bass in the centre with the white crab salad. Garnish with some avocado cubes and thinly sliced radish and finish with the lemon dressing

1 avocado

2 pink radishes