‘A fishy’ dinner suggestion from the Great British Chefs website


Sous vide salted cod, avocado, sea vegetables & cucumber


Paul Foster



1 cod belly, large, skinned

500g of salt

50ml of extra virgin olive oil

Avocado emulsion

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil

1/2 cucumber, peeled

sea salt

Puffed wild rice

50g of wild rice

500ml of vegetable

sea vegetables

Serve with lemon




Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish

1 cod belly, large, skinned

500g of salt


In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil



Preheat a water bath to 48°C


Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer

50ml of extra virgin olive oil


Poach the cod in the water bath for 10 minutes, until just cooked


Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes

1/2 cucumber, peeled

sea salt


Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob

500ml of vegetable oil


Fry the wild rice in the oil until puffed up and golden

50g of wild rice


Wash the sea vegetables, blanch in boiling water and then refresh in cold water


To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest


Gin-cured trout with citrus dressing

By Josh Eggleton




Gin-cured trout

500g of trout, thick end of fillet, pin boned and skinned

200ml of gin, josh used Turicum gin

1 lemon, zest only

1 orange, zest only

60g of sea salt

40g of caster sugar


Citrus dressing

1 lemon,  juice only

1 lime, juice only

Vegetable oil

Extra virgin rapeseed oil

1tsp runny honey



To serve

1 orange, skinned and segmented

1 handful of rock samphire

4 radishes, finely sliced

5 tsp fish roe

½ gherkin, finely sliced

Edible flowers, and herbs to garnish



Brush the trout fillet with half of the gin


Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure.


Layer the bottom of a container, enough to fit the fish in with half of the salt cure.  Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it.


Meanwhile, make a citrus dressing.  Pour the lemon and lime juice into a large clean jam jar this is 1 part off the dressing.  Then add 2 parts vegetable oil to the citrus juice.  1 part extra virgin rapeseed oil  1 part water,  the honey and a pinch of salt.  Screw the lid on, shake vigorously and test the balance – add more oil if its to sour or more citrus juice if its to oily.  You can also add more honey and salt to taste, if desired.  Set aside.  (you will have more dressing then you’ll require for this recipe but it will keep well in the fridge and work with any salad)


Take the trout out of the container, rinse under cold water,  pat dry and place on a clean chopping board.  Slice the fish into 2.5-3mm slices.


Char the orange segments with a blowtorch until caramelized


Place the sliced trout in the centre of each plate,  brush again with the remaining  gin and garnish with the orange segments, rock samphire, radish, herring roe, dill, pickled gherkin and herb or flower garnish.


Finally, spoon a few teaspoons of the citrus dressing over the trout and serve.

'A fishy’ dinner suggestion from the Great British Chefs website

Spiced cod with curried cauliflower and mango 

By Tony Fleming 


Ingredients –



4 cod fillets, skin removed, each weighing 140g

½ bunch of coriander, chopped

1 tbsp of mild curry powder

1 lemon

100g of butter

Vegetable oil



500g of cauliflower

10g of garlic, diced

10g of ginger, diced

3g of cumin seeds

15g of curry powder

100g of butter

250g of milk

250g of double cream

50g of mango chutney, good quality from a jar


Juice of half a lemon



2 mangoes, flesh cut into0.5cm dice-1 stone reserved

100ml of white wine vinegar

100g of caster sugar

70ml of water

½ tsp black onion seeds

½ tsp white mustard seeds

2 red chilies finely chopped

1 red onion finely chopped

1 tbsp of coriander, chopped



4 purple cauliflower, raw

1 handful of cauliflower florets

1 handful of coriander cress

Vegetable oil




For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup the liquid should be reduced by half (approximately). Remove the mango stone and set aside. 


Mix the mango with the chili and red onion.  Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature.  Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving).


For the puree, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes.  Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften.


Add the milk and simmer until the cauliflower is cooked.  Add the cream and simmer until the cream is reduced and thickened.  Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve.


Preheat oven to 180c/gas mark 4


Season the cod fillets with salt.  Place on a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil.  Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes.


Meanwhile,  place a pan over a medium-high heat and add a dash of vegetable oil.  Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan.


Once ready, remove the cod from the oven and add curry powder and butter to the pan.  Once the butter begins to foam, use a spoon to baste the fish for 2 minutes,  then finish with lemon juice, coriander and a pinch of rock salt.  Leave in a warm place to rest for 1 minute. 


To finish, place the fillets of cod onto plates and dot the puree around the fish.  Arrange the pan fried cauliflower florets onto the fish and spoon on some mango relish.  Use a mandolin to shave some of the purple cauliflower and arrange the shavings onto each plate.  Finish with some coriander cress and serve immediately.

A 'fishy' dinner suggestion from the 'Great British Chefs' website.


RED MULLET AND Spinach with Caesar new potato



4 red mullet fillets

100ml of rapeseed oil

500g of new potatoes

plain flour

50g of unsalted butter, softened

1 bunch of spring onions

4 tbsp of Caesar salad dressing

200g of baby spinach

1/2 lemon




     Begin this red mullet recipe by putting the new potatoes in a large saucepan.

Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve.


Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter. 


Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil-Lay the fish in the frying pan skin-side down and press down gently with spatula. 


Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork. 


Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly. 


In a bowl, dress the baby spinach leaves with some of the rapeseed oil.


When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook. 


To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top. 


Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve. 

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