Recipes - 'Fresh Seafood - Smoked Salmon, shellfish and wetfish recipes from Island Seafare'

Jugged Kippers

Ingredients

• 4 kippers
• 1 pint boiling water
• 1 ounce softened butter
• 1 tablespoon fresh, chopped parsley

Method

• Remove the head and tail from each kipper
• Pack the kippers into a tall warmed jug
• Pour the boiling water over the kippers and put a plate on top to seal in heat
• After 6 or 7 minutes, drain the kippers on some absorbent kitchen paper and serve on hot plates. Brush with butter and serve at once sprinkled with parsley

Grilled Manx Kippers

Ingredients

• 1 or 2 kippers per person
• Butter

Method

• Line the grill rack with foil and heat the grill
• Dot the fleshy side of each kipper with butter and grill for about five minutes

Priddhas an' Herrin'

Ingredients

• 2 herring per person
• Potatoes
• Raw onion

Method

• Use salt herring which have been soaked in fresh water overnight. Scrub the potatoes, put them in a saucepan and barely cover with water and boil
• When the potatoes are just over half cooked lay the herring on top. When both are cooked carefully lift out the herring, drain the potatoes and serve with slices of raw onion and knobs of butter

Creamed Lobster

Ingredients

• 2 cups lobster meat
• 1 teaspoon Worcestershire sauce
• Dash Tabasco sauce
• White sauce
• 6 English muffins, split and buttered
• 1/2 cup shredded Swiss cheese
• 1/2 cup buttered bread crumbs

Method

• Flake lobster meat; sauce in Worcestershire sauce and hot pepper sauce. Add enough white sauce to lobster mixture to make a stiff mixture
• Toast buttered muffin halves under broiler until lightly browned. Cover muffin halves with lobster mixture. Sprinkle each with a little shredded Swiss cheese and buttered bread crumbs
• Bake at 400 degrees for 10-15 minutes, or until bread crumbs are lightly browned and cheese is melted

Scallops in White Wine Butter

Ingredients

• 1 pound scallops
• 1/2 pint white wine
• 2 tablespoons spring onion
• 4 ounces green beans
• 2 ounces butter cut in pieces
• Lemon juice
• Chives
• Salt and black pepper

Method

• Clean scallops and remove roes, dry on paper towels. Season with salt and pepper. Poach the scallops and roes in wine and large squeeze of lemon juice for approximately 2 minutes, Remove the scallops and keep warm
• Thinly slice the green beans and boil salted water for 2-3 minutes and drain
• Add the chopped spring onion to the poaching liquid and reduce to approximately ? pint. Over a gentle heat, whisk in the butter a little at a time, to make a creamy sauce
• Place the scallops and green beans in a serving dish and pour over the sauce
• Serve immediately, garnish with snipped chives

Citrus Seafood Kebabs (for barbecuing)

Ingredients

• 16 prepared scallops or queenies roe on
• 16 raw peeled tiger prawns
• 2 tablespoons lemon juice
• 2 tablespoons chopped, fresh chervil or parsley
• Salt and freshly ground black pepper
• 1 small orange, halved and thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 8x25cm/10 inch fine metal skewers

Method

• Mix the oil, lemon juice, chopped chervil or parsley and some salt and pepper together in a large bow
• Add the scallops, prawns and monkfish and mix together well
• Cover and leave to marinate at room temperature for 30 minutes or up to 2 hours in the fridge
• Thread the scallops, prawns and monkfish on to the skewers, alternating them with folded slices of orange, lemon and lime
• Barbecue the kebabs over medium-hot coals for 8-10 minutes, turning and basting with left over marinade now and then

Smoked Mackerel Salad with Grapefruit

Ingredients

For the salad

• 1 pound peppered or plain ready to eat smoked mackerel fillets, chopped
• 2 ounces cooked pasta shapes, drained
• 1 large pink grapefruit, peeled and segmented
• one 3 1/2 ounce pack prepared salad leaves

For the herb dressing

• 4 tablespoons olive oil
• 2 tablespoons clear honey
• 1 tablespoon cider vinegar
• 2 spring onions, finely chopped
• 2 tablespoons fresh chives, chopped
• Salt

Method

• Place the dressing ingredients in a screw top jar and shake well
• In a large bowl add the fish, pasta, grapefruit and salad leaves. Pour over the dressing and mix well
• Transfer to a serving dish and chill

Smoked Mackerel and Potato Salad

Ingredients

For the salad

• 12 ounces new potatoes
• 9 ounces cooked, smoked mackerel, skinned and flaked
• 8 cherry tomatoes
• 1 bunch spring onions, sliced

For the dressing

• 3 tablespoons olive oil
• 1 tablespoon cider vinegar
• Lemon juice from half a lemon
• Salt and freshly ground black pepper

Method

• Scrub the potatoes to remove any dirt. Cut in half and simmer in a pan of boiling water for 20 minutes or until tender
• Mix the oil, vinegar, salt and pepper to make the dressing
• Combine the mackerel, tomatoes and spring onions in a big bowl. Add the potatoes and dressing
• Pour the lemon juice over
• Serve straight away

Kedgeree

Ingredients

• 6 ounces long grain rice
• 1 pound smoked haddock fillets
• 2 eggs, hard boiled and shelled
• 2 ounces butter
• Fresh parsley, chopped for garnish

Method

• Cook the rice until tender. Drain well and rinse under cold water. Drain again and spread out to dry - this prevents the Kedgeree from becoming too stodgy
• Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer for 10-15 minutes, until tender. Drain, skin and flake the haddock discarding any bones
• Chop one egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish and chopped egg. Stir over a moderate heat for about five minutes, until hot. Pile onto a warmed serving dish and garnish with chopped parsley and the sliced egg

Smoked Salmon and Egg Salad

Ingredients

• 12 eggs
• 2 stalks celery, chopped
• 5 ounces diced smoked salmon
• 1 cup mayonnaise
• 3 tablespoons chopped fresh dill
• salt and pepper to taste

Method

• Place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop
• In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least two hours to allow flavours to combine

Smoked Salmon and Spinach Risotto

Ingredients

• 1 medium clove garlic
• 3 ounces chopped onion
• 1 tablespoon olive oil
• 4 to 5 cups no added salt chicken stock
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 ounces loose fresh spinach
• 3 ounces smoked salmon
• 1 cup frozen peas
• 2 ounces Parmigiano Reggiano
• 1 lemon

Method

• Mince garlic in food processor. Add onion to garlic and process by pulsing to chop. Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on colour. Add the rice to the garlic and onion and stir until well coated
• Add the wine and stir; cook until liquid has almost evaporated (about 2 minutes)
• While wine is cooking heat the stock to a simmer in a separate pot. Wash, stem and dry the spinach; shred with knife
• Add 1 cup simmering chicken stock to rice and cook over high heat, stirring often until liquid has been absorbed. Repeat the procedure until rice is almost cooked
• Meanwhile, dice smoked salmon. Add additional stock to the rice along with spinach, salmon and peas
• Grate the cheese; squeeze enough of the lemon to make 2 teaspoons of juice. When rice is tender and there is still enough liquid in it to make it slightly runny, add the cheese and lemon juice, stirring well

Smoked Salmon Cakes with Roasted Red Pepper Sauce

Ingredients

Salmon Cakes

• 1/2 - 3/4 pound smoked salmon
• 1/2 cup dry white bread crumbs
• 1 egg lightly beaten
• 1 medium onion, finely chopped
• 1 large clove garlic, finely chopped
• 4 tablespoons chopped parsley
• Juice of 1 lemon
• Dash of hot sauce to taste
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 lemon cut into wedges for garnish

Roasted Red Pepper Sauce

• 2 large red bell peppers, roasted and skinned
• 1 clove garlic
• 1 teaspoon capers
• 1 tablespoon curry powder
• 1/2 cup chicken stock or white wine
• 1/2 cup heavy cream
• Salt and Pepper to taste

Method

Salmon Cakes

• Chop smoked salmon into small pieces. Use a fork to mix the salmon with the remaining ingredients, except oil and lemon wedges. With your hands, carefully shape the mixture into eight cakes. Heat oil in a saute pan large enough to hold all the cakes without them touching
• When the oil is hot saute the fish cakes for about 3 minutes on each side or until they are golden brown and heated through. Garnish with lemon wedges and serve with the Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

• Place roasted peppers and remaining ingredients in a food processor and process briefly. Taste for seasoning. Heat gently for use as a warm sauce since cream separates easily. Store in refrigerator for up to 1 week

Grilled Lemon-Herb Marinated Snapper

Ingredients

• 1 pound red snapper fillets, skinned

For the marinade

• 2 cloves garlic, crushed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• teaspoon dried oregano
• 1 lemon, juice and rind
• 1 tablespoon olive oil
• 1 chilli, deseeded and chopped
• Salt and Pepper

Method

• Prepare the marinade and pour over the fish. Cover and chill for 2 hours
• Preheat the grill
• Grill for 10 minutes. Serve with seasonal vegetables

Beer Batter Fish Fillets

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon dried dill weed
• 1/2 cup beer
• 1/2 cup milk
• 2 eggs
• 2 pound cod fillets
• 2 quarts vegetable oil for frying

Method

• In a large bowl, mix together flour, salt, baking powder and dill. Add beer, milk and eggs; mix well
• Place fish fillets in batter mixture, coat well and let stand for 15 minutes
• Heat deep fat fryer to 375 degrees F (190 degrees C). Place fish in hot oiland fry until golden brown. Cook fish in batches to maintain oil temperature. Serve

Poached Salmon with Cucumber Dill Sauce

Ingredients

• 4 ounces salmon fillet
• 2 tablespoons white wine
• 2 cucumbers
• 1 cup low fat yoghurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill
• Salt and pepper to taste

Method

• Prepare a large saute pan with high sides (at least 3 inches) with water and a splash of white wine. Bring to boil, reduce heat to a simmer. Add the salmon fillets to the water
• While the salmon is poaching take the cucumbers and peel and seed, place in a food processor and puree. Add yoghurt, lemon juice, dill, salt and pepper and mix in processor
• Remove the salmon after five minutes, salmon should be cooked through (145 degrees). Place salmon on a dinner plate and spoon over sauce

Grilled Tuna With Tropical Fruit Salsa

Ingredients

• 4 fresh tuna steaks (6-8 ounces)
• 2 tablespoons olive oil
• Juice from one lime
• 1 tablespoon fresh minced ginger
• Pinch of salt and pepper
• 1 1/2 cup of tropical fruit salsa

Method

• Prepare the fruit salsa and reserve. Clean the grill with a wire brush to insure no sticking while cooking tuna. Once grill is cleaned well, rub it down with paper towel and vegetable oil. Heat the grill on high for 5 minutes
• While the grill is heating up prepare the tuna. Sprinkle the tuna with minced ginger, salt and pepper and drizzle the olive oil over the tuna. Place the tuna on the hot grill and cook for 2 to 3 minutes and turn grilling for another few minutes
• Remove the fish from the grill and plate. Top with the tropical fruit salsa and serve with cous cous or basmati rice

Grilled Swordfish with Rosemary

Ingredients

• 1/2 cup white wine
• 5 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 4 (4 ounce) swordfish steaks
• teaspoon salt
• teaspoon ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 slices lemon, for garnish

Method

• Combine wine, garlic and 1 teaspoon rosemary in an 8 inch square baking dish. Sprinkle fish with salt and pepper; place in baking dish, turning to coat. Cover and chill for at least 1 hour
• Combine the remaining teaspoon of rosemary, lemon juice and olive oil in a small bowl. Set aside
• Start a charcoal fire or preheat grill
• Spray grill grate with cooking spray to prevent sticking. Remove fish from marinade and cook for 4 to 5 minutes on each side
• Transfer to a serving platter or to individual plates. Spoon lemon mixture over fish, garnish with lemon wedges and serve immediately

California Baked Halibut

Ingredients

• 4 halibut fillets (7 ounces)
• 4 tablespoons extra virgin olive oil
• 12 small baby red potatoes
• 5 cups of sliced leeks
• 3 cups of diced roma tomatoes
• 2 cups blanched asparagus pieces (stems removed)
• 2 tablespoons fresh minced thyme
• Juice from 1 lemon
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh parsley
• Salt and pepper to taste

Method

• Rinse the halibut fillets and remove skin if needed, reserve. Slice the potatoes in thick slices and blanch them in boiling water for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve. Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt. Saute the leeks in one tablespoon of olive oil lightly for a few minutes and reserve. Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin. Once the tomatoes are skinned, slice them in half and squeeze to remove the seeds. Next dice the tomatoes, add them to the sauted leeks and add the minced garlic, minced thyme and parsley and mix well
• Next blanch the asparagus in boiling hot water for 1 minute, remove the asparagus and place in ice water to stop the cooking. Once the asparagus has cooled place it in the pan with the baby potatoes and top with the tomato and leek mixture. Place the halibut fillets over the vegetables and sprinkle with salt and pepper. Drizzle with olive oil and place the pan in a pre-heated 400 degree oven for 20 -25 minutes or until the fish reaches 145 degrees. Once the fish has finished cooking, remove from the oven and squeeze lemon juice over the dish. Serve

Pan Fried Rainbow Trout with Sage and Wild Mushrooms

Ingredients

For fish

• 4 cleaned whole trout
• 1 tablespoons vegetable oil
• 2 pieces raw bacon
• 1 tablespoon whole butter
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 cup flour

For sage mushrooms

• 1 tablespoon fresh sage, minced
• 1 cup shitake mushrooms, sliced
• 1/2 cup sliced oyster mushrooms
• 3 tablespoons apple cider vinegar
• 3 tablespoons white wine
• 1 tablespoon whole butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• Pinch of sea or kosher salt
• Pinch of ground black pepper

Method

• Remove the head, tail and back of the rainbow trout to leave two fillets per fish. Also remove any small fins by cutting around them. At Island Seafare we can prepare the fish for you upon request. Heat a large saute pan over a medium flame and add one tablespoon of vegetable oil and the two pieces of raw bacon. Cook the bacon until it becomes very crisp and remove. Once the bacon has been removed lightly dust the trout fillets with seasoned flour (salt and pepper). Add one tablespoon of whole butter to the saute pan and quickly add the fish fillets flesh side down. Note that once you add the butter to the hot oil the butter will begin to burn, quickly adding the fish to the pan will reduce the heat and add a nice golden brown colour to your sauted trout
• As soon as the fish starts to cook begin to saute the mushroom mixture so they will both be done at the same time. Heat a medium saute pan over a medium high flame for 1 minute. Once the pan is hot add the whole butter, olive oil and minced garlic. Saute for 30 seconds, add both the shitake and oyster mushrooms and season with a pinch of salt and pepper. Note how trout is cooking when beginning to cook mushrooms. Once it starts to turn a golden brown colour flip the fish over and cook for another 90 seconds and remove. Place the fish on paper towels and reserve. Finish cooking the mushrooms by adding the saute, white wine and apple cider vinegar. Cook for another minute or until the mushrooms are fully cooked and soft to the touch
• Crisscross two fillets on each of the four plates. Top with the mushroom sage mixture and sprinkle with crumbled bacon. Garnish and remaining fresh sage

Lemon Sole Stuffed with Mussels

Ingredients

• 4 fillets of lemon sole
• 2 pounds mussels in shell
• 2 shallots
• 4 cloves garlic
• 10 fl ounces white wine
• Handful of tarragon
• Vegetable oil
• 10 fl ounces water
• 2 ounces cold, diced butter
• 4 ounces spinach
• Salt and black pepper

Method

• Marinade the sole fillets, with the tarragon in half the wine. Set aside 20 mussels to garnish the dish later
• Soften the shallots in a little oil and add the garlic. Add the remaining wine, bring to the boil and add the mussels and steam for one minute. Remove the mussels with a draining spoon and take the flesh from the shells. Put the flesh into the food processor and whiz for 15 seconds. Keep the sauce the mussels were cooked in and add the wine and tarragon from the fish marinade
• Spread the mussel mixture over the sole fillets and roll them up. Put in the oven at gas mark 5, 190 degrees C for 15 minutes
• To finish the sauce, add the water and reduce by half. Strain to remove the onions, garlic and tarragon. Add the left over mussels and cook them for 90 seconds. At this time steam the spinach over the sauce
• Remove the mussels and keep warm. Add the butter to the sauce, dice by dice and whisk until the sauce thickens. Return the mussels to the sauce and warm through for 30 seconds
• Serve the fish on the sauce garnished with the mussels and the spinach leaf by leaf around the plate

Dover Sole

Ingredients

• 4 Dover sole filleted
• Milk
• Flour
• 4 Bananas
• Butter Sauce
• Lemon juice
• Parsley

Method

• Dip dover sole fillets in milk followed by flour. Fry in butter to brown. Bake in oven at 450 degrees for 3 minutes on each side
• Garnish with fried bananas (dip in flour before frying)
• Cover with butter sauce and 1 teaspoon lemon juice, sprinkle with parsley. Serve