Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter 3

Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter
The whole point of this recipe was to keep things as light and fresh as possible: I picked lots of cooling and refreshing ingredients and tried to find novel ways of processing and presenting them. And to do this I revisited some modernist techniques I’ve used previously and a new one I’d been looking to ...

Winter Fish Pie

Winter Fish Pie
For some reason, I always associate eating fish with summer, maybe because I tend to want lighter food at that time of year and also because I associate good seafood with holidays in hot places; whatever the cause, as it gets colder most people want more filling and hearty cooking and a lightly sautéed piece ...

Bullit De Peix 3

Bullit De Peix
As I mentioned last week, I’m just back from a holiday in Spain (specifically, Ibiza) and one of the local specialities there is a fish stew called bullit de peix. There’s one particular restaurant called El Bigote which is famous throughout the island for its version, in fact, aside from a mixed platter of grilled ...

Warm Smoked Mackerel Salad With Beetroot And Gooseberry Vinaigrette

Warm Smoked Mackerel Salad With Beetroot And Gooseberry Vinaigrette
I was meant to post this a few weeks ago and only for a helpful reminder in the comments section I would never have gotten round to writing it down. Unfortunately though, now gooseberry season is pretty much over it might be hard for anyone to use the recipe until next summer! However, I do ...

Scallops With Salt Cod Puree, Broad Beans, Pancetta And Sherry Sauce 2

Scallops With Salt Cod Puree, Broad Beans, Pancetta And Sherry Sauce
When I was in Spain last September I bought some bacalao in the grocery shop near our hotel to bring home with me to Ireland. It’s a good thing it lasts so long because nearly a year on it’s only now that I’ve managed to use it. I originally planned on making brandade but the ...

Mackerel With Parmesan Crust, Horseradish And Pea Sauce And Roast Mushrooms

There’s a supposedly unbreakable rule in Italian cooking that says you are never meant  to mix seafood and parmesan although like many of these things it appears to be entirely arbitrary; I read an article about this by Heston Blumenthal years ago but only recently did I look more closely behind the science of why ...

Red Gurnard With Carrot Ribbons, Roast Fennel And Beurre Noisette 4

Red Gurnard With Carrot Ribbons, Roast Fennel And Beurre Noisette
I was reading a post over at Holy Mackerel that prompted me to finally try red gurnard because I knew I’d be in Kish Fish over the weekend. As it’s a less popular and more sustainable species one of the great things about it is the price: I managed to get four very nice fillets ...