Warm Lobster Salad

Ingredients

For the lobster:

• 4 lobsters - 600/700grammers
• salt
• 2 lb butter
• 3 limes

Roasted Turbot

Ingredients

For the sauce:

• 1 large beef tomato (de-seeded)
• chopped fennel, parsley, chervil and chives
• 2 tblsp baby capers drained
• 50 g salted butter
• 1/2 juice of lemon

Citrus Cured Salmon

Ingredients

• 600g salmon
• ½ cup segmented mandarin
• 12 baby perilla leaves
• 12 edible flowers - in season
• 3 cm piece of lemon grass, white part only, finely diced
• 1/4 teaspoon roasted black rice powder
• 1/4 teaspoon fried garlic
• 1 tablespoon lemon juice
• 2 tablespoons nuoc cham
• 200g (7 oz/1 cup) black rice

Soup with Chilli and Lemongrass Crab

Ingredients

• 3 litres of water
• 2 corn cobs
• 1 onion
• 2 sticks lemon grass
• 2cm square galangal
• 2 cloves roasted garlic
• 10 kaffir lime leaves
• 1 bunch of coriander roots and stems
• 2 tbs chilli
• 2 tsps coconut nectar
• 3 tbs tamari
• 1 tbs fish sauce
• 1 tbs yellow curry paste
• 4 sliced Shitake mushrooms
• 1 tsp tamarind paste
• Chilli and Lemongrass Dumplings
• 150grms fresh crab meat
• 1/4 tsp chopped chilli
• Zest of 1 lime finely chopped
• 1 coriander root finely chopped
• 1/4 tsp finely chopped galangal
• 1/2 tsp finely chopped lemongrass (tender part only)
• 12 Gow Gee wraps

Salmon Pthivier

Ingredients

• 50 g 2 oz butter, softened
• 2 tblsp chopped fresh parsley
• rind of ½ a lemon
• black pepper
• 1 tblsp lemon juice
• salmon pithivier
• 300 g 12 oz salmon fillet boned and skin removed
• salt and freshly ground black pepper
• 225 g 8 oz fresh baby spinach, washed and dried well1 pk ready-made puff pastry
• plain flour, for dusting
• 1 egg, beaten

Smoked Salmon

Ingredients

• 500 g floury potatoes
• salt and fresh ground black pepper
• 225 g smoked salmon
• 3 tblsp olive oil
• 1 red onion (peeled and finely chopped)
• 2 tblsp finely chopped chives
• 1 tblsp capers (drained and chopped)
• good squeeze of lemon juice
• 1 egg (beaten)
• 75 g breadcrumbs
• 15 g butter

Grilled Salmon

Ingredients

• 6 skinless salmon fillets (175g, pin bones removed)
• olive oil, for brushing
• juice of 1/2 lemon
• 3 ripe avocadoes
• 25 g wild rocket
• for the dressing:
• 200 ml olive oil
• 12 semi sun-dried tomatoes in oil (drained and roughly chopped)
• 1 tsp fresh lemon juice
• pinch of chilli powder
• 3 fresh basil leaves
• salt and freshly ground black pepper

Thai - Style Fish Cakes

Ingredients

• 300 g white fish fillets (haddock or cod)
• 500 g mashed potatoes
• 1 small onion (finely chopped)
• 2 tblsp coriander (chopped)
• 2 tblsp thai red curry paste
• ½ fresh red chilli (seeded and chopped)
• juice and zest of 1 lime
• 2 tblsp sunflower oil
• salt and pepper to taste

Roasted Turbot with Tomato Concasse

Ingredients

For the sauce:

• 1 large beef tomato (de-seeded)
• chopped fennel, parsley, chervil and chives
• 2 tblsp baby capers drained
• 50 g salted butter
• 1/2 juice of lemon

 For the turbot:

• 1 fresh fillet of turbot
• 50 g salted butter
• pinch of salt
• cracked black pepper (ground from pepper mill)
• olive oil

Baked Salmon with Lime Butter Sauce

Ingredients

• 1.50 kg salmon fillet (skinned and pin boned)
• 1.50 kg carrots
• 1.50 kg purple sprouting broccoli
• 1kg of sweet potatoes
• 1 orange
• 2 limes
• 100 g butter
• 150 ml cream
• salt
• white pepper
• flaked toasted almonds
• fresh thyme
• 2 whole star anaise

John Dory with Asparagus

Ingredients

• 10 spears of asparagus
• pinch of sugar
• knob of butter
• salt
• sun-dried tomato and oregano sauce
• 30 g butter
• 50 g semi-sundried tomatoes
• zest of 1 lemon
• handful of fresh oregano (chopped)
• 4 fillets of john dory (skin on)
• flour, seasoned with salt and pepper
• vegetable oil for cooking

Chicken with Lobster and Brandy Sauce

Ingredients

• 4 chicken breasts
• for the crabmeat stuffing:
• 500 g crabmeat
• 1 stick of celery
• ½ a red pepper
• ½ a green pepper
• 1/4 an onion
• 1 tbspn tomato ketchup
• 2 tbspns mustard
• 2 tbspns lemon juice
• 1 tsp cajun seasoning
• salt and pepper, to taste

Braised Fillet Of Hake

Ingredients

• 4 x 170g hake pieces
• diced shallot
• 100 ml white wine
• lemon
• 150 ml cream
• small clove of garlic
• seasoning
• 8 pieces of purple broccoli
• 4 carrots, peeled and cut
• 100 g butter
• 1bunch chopped flat and curly parsley

Very fast red prawn curry

Ingredients

• 2–4 tsp red curry paste
• 2 (400ml each) tins of coconut milk
• 25 0g raw, peeled tiger prawns or king prawns
• 1 tblsp chopped basil
• 2 tblsp fish sauce (nam pla)

Salmon burger on rye with horseradish cream

Ingredients

• 250 g (9 oz) skinless salmon fillet, chopped roughly
• 1 egg white, lightly beaten
• 25 g (1 oz) fresh breadcrumbs
• 1 spring onion, chopped
• 1 tblsp capers in brine, rinsed and chopped
• 2 slices (40g/ 1½ oz) light rye bread
• 75 g (2 ¾ oz) 0% fat greek yogurt or fat free natural yogurt
• 1 tblsp horseradish sauce
• 15 g (½ oz) wild rocket
• freshly ground black pepper

Blackened Salmon with Homemade Wedges & a Spinach & Rocket Salad

Ingredients

• 2 salmon fillets (skinned if possible)
• cajun seasoning (regular..not the extra spicy)
• 2 potatoes
• 1 handful of spinach & rocket salad (can be bought at most supermarkets)
• 1/2 red pepper
• 1/2 yellow pepper
• 1/4 red onion
• 1 tomato
• salt & pepper
• oil (rapeseed or sunflower if possible)
• for the dressing:
• 1 medium sized garlic clove
• 1/4 cup of balsamic vinegar
• 1 tsp olive oil
• 1 tsp mustard
• 1/2 lemon
• salt & pepper

Vera’s Seafood Chowder

Ingredients

• 1 tblsp rapeseed oil
• 1 tblsp butter, softened
• 2 large potatoes, cut into 1cm (1/2in) dice
• 1 small onion, cut into 1cm (1/2in) dice
• 1 carrot, cut into 1cm (1/2in) dice
• 1/2 small leek, cut into 1cm (1/2in) dice
• 1 tblsp plain flour
• sea salt and freshly ground black pepper
• 150 ml (1/4 pint) dry white wine
• 300 ml (1/2 pint) fish stock (page 254)
• 100 g (4oz) skinless salmon fillet, cut into cubes
• 100 g (4oz) smoked coley fillet, cut into cubes
• 100 g (4oz) cooked mussel meat
• 100 g (4oz) cooked peeled prawns
• 150 ml (1/4 pint) cream
• 1 tsp chopped fresh flat-leaf parsley
• 1 tsp chopped fresh dill
• 1 tblsp parsley oil (page 250), to garnish
• fresh micro salad, to garnish

Seared monkfish, wilted spinach and curried foam

Ingredients

• 4 monkfish fillets (200g each, trimmed and cut into medallions)
• 1 tsp cracked black pepper
• 1 tsp salt
• 2 tblsp rapeseed oil
• 1 tsp softened butter
• 25 g butter
• 900 g fresh spinach
• 1 garlic clove, crushed (optional)
• pinch freshly grated nutmeg
• 25 g butter
• 200 g fennel bulb, sliced
• 1 onion, chopped
• 1 tsp mild curry powder
• pinch saffron threads
• 300 ml vegetable stock
• 800 g mussels
• 250 ml cream
• 1 tblsp chopped fresh flat-leaf parsley
• maldon sea salt and freshly ground black pepper
• fresh coriander leaves, to garnish

Cheesey Tuna and Sweetcorn Pasta Salad

Ingredients

• 100 g Dubliner cheese grated
• 100 g tinned tuna
• 100 g tinned sweetcorn (drained)
• 2 tomatoes diced
• 1 green pepper diced
• 300 g cooked pasta shapes - penne or spirals
• 6 tblsp mayonnaise
• a little water

Ocean Burgers

Ingredients

• 250 g white fish
• 250 g smoked (coley, haddock or if you are rich-cod)
• 2 cup white crumbs (might need more)
• one cup golden crumbs (or crushed corn flakes)
• 2 eggs
• 1 sweet apple (not a cooker)
• 1 small onion