Seafood Recipes

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Scottish Salmon

Supplied by
Scottish Salmon Producers' Organisation

Ginger Salmon Stir Fry

Serves 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:

  • 450g / 1 lb skinless Scottish salmon fillets, cut into strips
  • 1 tsp cornflour
  • 1 tbsp ginger wine
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp sunflower oil
  • 1 bunch spring onions, sliced diagonally
  • 2.5cm/1 inch pieces stem ginger, peeled and coarsely grated
  • 200g / 7oz carrots, cut into strips
  • 1 yellow pepper, sliced
Method:

1. Mix together the cornflour, ginger wine, vinegar and soy sauce, with 3 tablespoons cold water.

2. Heat the oil in a wok or large frying pan until hot, add the spring onions and ginger and cook for 30 seconds. Add the carrots and pepper and stir fry for 3 - 4 minutes. Add the salmon, cook for 3 – 4 minutes.

3. Add the sauce, stir and cook until the sauce thickens and starts to bubble and the vegetable take on a shine and the salmon cooked.

4. Serve with sesame oil tossed noodles.

NUTRITIONAL INFORMATION

308 kilocalories
Carbohydrates : 6 g
Fat : 21g
Omega 3: 8g

Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.

Scottish Fishmonger

Golden Beer Battered Fish with Chips

Serves 2 - Ingredients;

For the fish

  • 50g plain flour • 50g cornflour • 1 tsp baking powder • turmeric
  • 75ml lager beer • 75ml sparkling water
  • about 1 litre sunflower oil , for frying
  • 400g fillet sustainable cod, hake or haddock , halved
For the chips
  • 750g potatoes , Maris Piper or Desiree, peeled and sliced into thick chips
  • 2 tbsp plain flour • 2 tbsp sunflower oil
Method:

1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce.

Scottish Fishmonger

Seared Sea Bass with Fennel Seeds & Roasted Sweet Potatoes

Ingredients;

  • 1 large sweet potato
  • 1 tsp fennel seeds , slightly crushed
  • 2 seabass fillets
  • olive oil
Method:

1. Heat the oven to 200C/fan 180C/gas 6. Cut the sweet potatoes into large wedges. Blanch in boiling water for 5 minutes and drain. Put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds and some seasoning. Roast for 15 minutes until just tender. Season the fish and sprinkle over the rest of the fennel seeds and 1 tsp oil.

2. Add to the tray and cook for another 5 minutes. Serve with green salad.

Scottish Fishmonger

Steamed Mussels with Leeks, Thyme & Bacon

Ingredients;

  • mussels • 25g butter
  • 6 rashers smoked streaky bacon , chopped into small pieces
  • 2 small leeks , sliced on the diagonal
  • handful thyme sprigs • small glass cider or white wine
Method:

Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open.

Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.

Scottish Fishmonger

Grilled Coley with Chunky Avacado Salsa

Serves 2 - Ingredients;

  • 1 ripe avocado
  • 2 ripe plum tomatoes , each chopped into 6
  • 1 small red onion , finely sliced
  • 3 tbsp olive oil , plus some for drizzling
  • juice half a lemon or 1 lime
  • small bunch coriander , leaves only
  • 2 x Coley Fillets
Method:

1. Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.

2. Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

Scottish Fishmonger

Pan Fried Scallops with Cauliflower Vanilla Puree

Serves 2 - Ingredients;

  • 140g cauliflower , cut into small florets • 150ml milk
  • 1/2 vanilla pod , seeds scraped out
  • 2 knobs of unsalted butter • 4 slices pancetta
  • drizzle maple syrup
  • 50g fresh porcini or chestnut mushrooms, cleaned and sliced
  • 2 tbsp olive oil • scallops
  • a few chives , snipped, to serve
Method:

1. Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.

2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.

3. Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

Scottish Fishmonger

Lemon Cod With Basil Bean Mash

Serves 2 - Ingredients;

  • 2 small bunches cherry tomatoes , on the vine
  • 1 tbsp olive oil
  • 2 cod fillets
  • zest 1 lemon , plus juice of 0.5
  • 240g pack frozen soya beans
  • 1 garlic clove
  • bunch basil , leaves and stalks separated
  • 100ml chicken or vegetable stock
Method:

1. Heat oven to 200C/fan 180C/gas 6. Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins are starting to split. Add the fish to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the fish flakes easily.

2. Meanwhile, cook the beans in a pan of boiling water for 3 mins until just tender. Drain, then tip into a food processor with the rest of the oil, garlic, basil stalks, lemon juice and stock, then pulse to a thick, slightly rough purée. Season to taste.

3. Divide the tomatoes and mash between two plates, top with the cod, then scatter with basil leaves and the remaining lemon zest to serve.

Scottish Fishmonger

Grilled Monkfish with Sweet Chilli Glaze

Serves 2 - Ingredients;

  • 2 monkfish fillets
  • 1 red chilli, finely chopped
  • 2tsp dark soy sauce
  • Grated rind and juice of 1 lime
  • 1/4 tsp allspice berries, crushed
  • 55g (2oz) light soft brown sugar
Method:

1. Preheat the grill.

2. Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.

3. Grill the fish for about 3 mins. Turn over and grill for 4 mins.

4. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 mins.

5. Serve with sweet potato mash and green beans.

Scottish Fishmonger

Lobster Salad with Lime Dressing

Serves 2 - Ingredients;

  • 250 g (8,1/2 oz) baby red-skinned new potatoes, scrubbed
  • 2 tbsp reduced-fat mayonnaise • 2 tbsp 0% Greek-style yogurt
  • finely grated zest of 1/2 lime • 1 cooked lobster
  • 2 small shallots, thinly sliced • 85 g (3 oz) mange-tout, shredded
  • 85 g (3 oz) seedless red grapes • 85 g (3 oz) seedless green grapes
  • 30 g (1 oz) watercress • 55 g (2 oz) rocket leaves
  • salt and pepper
Method:

1. Put the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.

2. While the potatoes are cooling, mix together the mayonnaise, yogurt and lime zest, and season with salt and pepper to taste. Set aside.

3. Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthways, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)

4. Toss the potatoes with the shallots, mange-tout, grapes, watercress and lime dressing. Arrange the rocket on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.

Sara

Sara Danesin Medio
Masterchef finalist 2011

Linguine with Red Mullet ragout

The beauty of this dish is that although mullet is fairly dear, it is sustainable and readily available.
Furthermore, it is a well-rounded meal with a range of flavours and mixes good quality proteins,
vegetables, nuts and plenty of vitamins. Lastly, if you make more pesto than you use, it can keep for days if covered in oil and refrigerated or frozen.

Ingredients:

  • 400 gr of Garofalo linguine
  • 4 small fillets of red mullet (pin boned, scaled and diced)
  • 3 medium sized tomatoes
  • 40 g parmesan
  • 40 g pine nuts
  • A handful of Taggiasche olives (not pitted)
  • A live basil plant
  • 1 cloves of garlic
  • Extra virgin olive oil
  • A thimble full of anchovy paste
  • Half a glass of white wine
Method:

Blanch the tomatoes in boiling water, peel, de seed them and roughly chop (leave aside)
In a saucepan, melt some anchovy paste and a generous amount of oil, together with a clove of garlic roughly chopped. Simmer for a few minutes.

Add the chopped fresh tomatoes, the red mullet and a splash of white wine, then simmer further until the fish is cooked and wine is fully evaporated

In a mortar, put some Malden salt and some clean and dry basil leaves. (Must follow the order to maintain the vivid green of the basil)

Pestle enough to obtain a green paste, then add pine nuts, then when the mix is smooth, add very little garlic, followed by the grated parmesan, and at the very end extra virgin olive oil.

To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.

The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! Don't bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn't stick.

Dress the pasta with the sauce, sprinkle a small quantity of pesto, the olives and enjoy!

Sara

Franco Taruschio
Legendary founder of the
Walnut Tree Restaurant

Easy Salmon with cherry tomatoes & olives

served with Bean salad

Ingredients for 4 people

  • 4 Salmon Fillets, skin on, approx 125g each
  • 20 small cherry tomatoes, preferably on the vine, cut into 4
  • 16-20 Black Olives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • Salt & freshly ground black pepper
  • 1 tin of cannellini beans drained
  • ¼ red onion, thinly sliced or 1 small one
  • 175g cooked French beans, cooked al dente
  • 1 clove garlic chopped finely and lightly fried
  • 1 tablespoon parsley, finely chopped
Method

Preheat the oven to 200c

In a frying pan fry the salmon pieces in the oil on both sides, add the tomatoes and the olives to the frying pan. Season with salt and pepper.
Cover with a lid and put in the oven for a few minutes to finish the cooking.

Serve on a bed of cannellini beans, French beans and thinly sliced red onions tossed in olive oil with chopped parsley and a touch of garlic lightly fried.

Drizzle with balsamic vinegar and enjoy!

Sara

Lindy Wildsmith
Acclaimed Food Writer

Spiked monkfish and scallops with pancetta, cherry tomatoes, crispy breadcrumbs and balsamic vinegar

Ingredients for 4 people

  • 2 tablespoons of plain flour seasoned with salt and freshly ground black pepper
  • 400-500 g monkfish, cod or other thick white fish, cut into 12 square chunks
  • 8 small or 4 large shelled scallops cut in half (150-200 g)
  • 80g of thinly sliced Milan salami or pancetta cut into strips
  • 12 cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons of soft breadcrumbs
  • balsamic vinegar to dress

  • 4 Metal or Wooden Skewers
Method

Preheat the oven to 220c (450f) Gas 7

Put the seasoned flour in a large bowl; tip in the prepared fish and scallop pieces and shake the bowl well until the fish and scallops are well coated.

Wrap the monkfish in the pancetta strips and pack onto the skewers with the scallops and cherry tomatoes. Start with a tomato, then add cod, scallop, tomato, cod, tomato, scallop, cod and finish with a tomato.

Oil the base of a rectangular roasting dish with the olive oil. Roll the kebabs in the oil one at a time arrange them on the roasting dish. Sprinkle the breadcrumbs on and around the kebabs and then drizzle with more oil.

Cook in the preheated oven for 10 minutes or until the fish is set and the breadcrumbs are golden. Remove the roasting tin from the oven and drizzle balsamic vinegar over the kebabs.

Sara

Sara Danesin Medio
Masterchef finalist 2011

Spaghetti alla siciliana with swordfish, Salmoriglio and Taggiasche olives

Ingredients for 4 people

  • 250 g loin of swordfish finely diced
  • 30 g parsley
  • 30 g small capers (in brine, washed)
  • 10 g bay leaves
  • 50 g Taggiasche olives not pitted (available in any good Italian delis)
  • 2 cloves of garlic
  • ½ tea spoon anchovy paste
  • 30 ml EVOO (Extra Virgin Olive Oil)
  • Lemon juice to taste
  • 30 ml white wine
Method

In a small food processor blitz all herbs and capers to a fine paste. Add the lemon juice (2 teaspoons)and 20 ml of EVOO and set aside.

In a large frying pan, place the EVOO and the anchovy paste and the garlic and gently warm through until the paste is completely dissolved.

Add the finely diced swordfish, the herbs salmoriglio and simmer add the white wine and cook until the smell of wine has dissipated and the fish is cooked( be aware this fish should only take a maximum of 2 minutes! - At the end add the Taggiasche olives.

In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 TBS rock salt, add the pasta (Garofalo Pasta from Ocado!). Cook to al dente (follow instrustions on packet, do not overcook!).

When cooked, drain the pasta, add to the sauce and stir well.

Add a splash of EVOO and serve at once.