BIM Seafood Cookery Workshop for Seafood

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Recipe Book

Contents

Seafood Chowder ...................................................................... 3

Smokies ..................................................................................... 5

Cheesy White Fish .................................................................... 7

Gluten Free Fish and Chips ...................................................... 9

Crispy Mackerel Wrap ............................................................. 12

2

Seafood Chowder Serves 6

Ingredients:

1 Tbsp. Olive / Rapeseed oil 1 Tbsp. Butter 1 White Onion, diced ¼ Bulb of Fennel finely diced 1 Carrot, diced ½ Leek, diced 2 Large waxy Potatoes, cubed 1 Tbsp. Plain flour 120ml White wine 400ml Fish stock

100g Salmon, cut into cubes 100g White Fish, cubed (Cod,

Pollock, Haddock, Whiting) 100g Smoked Coley fillet, cut into

cubes 100g Mussels 100g Cooked peeled prawns 150ml Cream 1 tsp Chopped fresh herbs, Parsley

and Dill Sea salt and freshly ground black pepper

Lightly Whipped Cream, Chopped Parsley, a cooked full prawn

and a few thin slices of smoked salmon to garnish.

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Method:

• Heat the oil in a large pot on a medium heat, and then add the butter, onion and

fennel. Sweat until the onion is translucent.

• Add the carrot, leek and potato. Cook for 5 minutes or until softened but not

coloured.

• Add the flour and reduce the heat. Stir through for 2 minutes.

• Gradually add the wine and reduce while stirring.

• Add the stock and bring to the boil while stirring. Reduce the heat, cook out

the flour for 5 minutes.

• Add the Salmon, Coley and White fish, cook for 5 minutes.

• Add the Mussels, Prawns, Cream and herbs. Cook for 4 minutes or until

Mussels have open and the chowder is piping hot.

• Season with salt and pepper to taste.

To Serve:

Serve in a large bowl topped with a drizzle of lightly whipped cream, chopped parsley, a

cooked full prawn (Head and Tail on) and a few thin slices of smoked salmon to garnish.

Traditional Irish brown soda bread is the perfect accompaniment to this chowder.

Alternatives:

This dish is a staple on most Irish menus. The fish used can be whatever is available to you.

By adding a tin of tomatoes after the wine, this dish then turns into a rich tomato based

chowder.

Also: This chowder can be used as a base for other fish dishes such as fish pies. By reducing

the stock to 250ml you will have a thicker sauce. To this you can add 100g of cheddar cheese

and 100g of frozen peas. Top this with left over mashed potato, brush with beaten egg and

bake in the oven at 180°C for 35 minutes until golden brown.

4

Smokies

Serves: 4 as a starter (2 as a main course).

Smoked Coley is more easily available than smoked haddock, but haddock is finer in both

flavour and texture. It makes a delicious winter soup when the fishing boats can't get out in

stormy weather but, for a mouthwatering hot starter or light meal, you really can’t beat this

dish.

Ingredients:

225g Smoked Haddock / Cod / Pollock (undyed if

possible)

300ml Milk

A little finely chopped onion

Pinch of freshly ground pepper

2 Firm ripe tomatoes

300ml Cream

50g Red Cheddar cheese, grated

Chopped fresh flat-leaf parsley to garnish

5

Method:

• Preheat the oven to 190ºC/375ºF/Gas 5.

• Put the smoked haddock into a pan with the milk and onion; season with

pepper, then bring slowly to the boil.

• Remove the fish from the milk immediately. Discard the milk; skin the fish,

remove any bones and break the flesh up into pieces.

• Plunge the tomatoes briefly into boiling water (10 seconds), then into ice cold

water to loosen the skins.

• Then peel, scoop out and discard the seeds and chop the flesh.

• Divide half of the tomato between four ramekin dishes.

• Add the smoked haddock, and then put the remaining tomato on top.

• Divide the cream among the dishes, scatter the grated cheese on top and bake

for about 20 minutes until golden brown and bubbling.

• Garnish each dish with a little parsley and serve at once with some brown

bread.

To Serve:

Serve with freshly baked brown soda bread.

Alternatives:

This dish works great with smoked white fish but for a greater selection you may add some

smoked mackerel, salmon, prawns, mussels and crab meat.

6

Cheesy White Fish

Serves: 4

This simple dish is fast to create and is a real all round family favorite. It is also versatile;

other cheese’s can be used including mozzarella or Cashel Blue. It works great with both

plain and marinated fish fillets.

Ingredients:

4 x 120g White fish portions (boned)

A little salt and freshly milled black pepper

Topping: 4 Tbsp. Mayonnaise

100g Grated Cheddar Cheese

20g Grated Parmesan

2 Spring onions or bunch of chives (Finely chopped)

2 Tomato’s (Finely chopped)

Sweet Ground Paprika for dusting

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Method:

• Season fish with a little salt and pepper.

• Mix ingredients for topping and spread over fish.

• Bake in preheated oven at 200º C/ 400ºF/ Gas mark 6 for 15 minutes or until

fish is cooked through.

Or

• Grill fish under a medium heat for 5-6 minutes. Turn, spread with topping,

continue to grill until topping is golden and fish is cooked through.

To serve:

Serve with a side salad and potato wedges.

Alternatives:

Spreading a green or red pesto on the fish before covering with the topping will give another

depth of flavour. Caution must be used as some pesto’s can contain nuts, a nut free version

will remove the allergy risk.

8

Gluten Free Fish and Chips

Serves: 4

This twist on the classic fish and chips is a gluten free option which tastes as good as the

original. The gluten free flour creates a crisp texture.

Ingredients:

4 120g White fish fillets (Skinless and boneless, Cod/ Pollock/ Haddock/ Whiting)

25g Self Raising Gluten Free Flour (for dusting)

Pinch Sea Salt and Freshly Ground Black Pepper

Batter:

120g Self-Raising Gluten Free Flour

¼ Tsp. Turmeric

125ml Gluten Free Beer (or Sparkling

Water)

Pinch Sea Salt and Freshly Ground

Black Pepper

Chips:

6 Large waxy potatoes (Maris Piper or

King Edwards) washed skin on, cut

into batons

Deep fat fryer with sufficient clean oil (Sunflower/ Vegetable/ Rapeseed or a blend)

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Method:

• Cut the potatoes into batons and leave to soak in cold water for 1 hour, remove

and dry on a kitchen paper.

• Set the temperature of your fryer to 140°C.

• Make the batter by combining the flour and turmeric in bowl.

• Gradually add the beer while whisking to create a smooth batter, season with

salt and pepper.

• Allow the batter to rest for 15 minutes.

• Cook the chips for 10 minutes to cook out the potato.

• Remove and allow to air dry for 30 minutes on kitchen paper.

• Increase the temperature of your oil to 180°C.

• Next, take the fish and pat dry with kitchen paper.

• Season the dusting flour and fully coat the fillets, shaking off any excess.

• Then dip the fillets in the batter again shaking off any excess.

• Gently place the battered fillet in the fryer using a tongs. Don’t use the basket

as sometimes this will cause the fish to stick. While still holding the tip of the

fillet out of the oil, wait until it starts to float slightly, then release the fillet

away from you.

• Cook for 5 – 6 minutes until golden brown. Remove and drain on kitchen

paper. Keep warm.

• Finally add the pre-cooked chips to the hot oil and fry for 3 minutes until crisp

and golden brown. Drain and serve with the fish.

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To Serve:

This recipe is best served with a homemade tartar sauce and a minted pea puree.

Alternatives:

This recipe will also work with standard self-raising flour.

Homemade Easy Tartar Sauce

Ingredients:

200g Mayonnaise

25g Finely chopped Gherkins

25g Finely chopped Capers

2 Anchovy fillets finely chopped

1 Tbsp. Lemon juice

1 Tsp. Chopped fresh Dill

Sea Salt and freshly ground Black Pepper

Method:

Combine all the ingredients with the mayonnaise, season and serve. To make this recipe even

faster and avoid the chopping; combine all ingredients except the mayonnaise in a blender and

pulse until you reach a fine consistency. Then Fold in the mayonnaise and season.

Minted Pea Puree

Ingredients:

400g Frozen garden peas

2 Tbsp. Crème Fraiche

1 Tbsp. Fresh mint chopped

Sea Salt and Freshly Ground Black Pepper

Method:

• Cook the peas referring to pack instructions.

• Drain and place in a blender along with the Crème Fraiche and mint. Blend to

a fine puree and season.

• Return to the pan to heat through and serve.

11

Crispy Mackerel Wrap

Serves: 4

Ingredients:

6 Mackerel Fillets (Skinned and Boned)

50g Plain Flour 1 Tbsp. Fajita Seasoning 1 Beaten Egg 20ml Milk 200g Breadcrumbs (or Japanese

Panko Breadcrumbs) 4 Tortilla Wraps 100g Rocket leaves

Mango Salsa 1 Tbsp. Olive oil 100g Tinned Mango finely diced. 2 Spring Onions finely sliced 1 Red Chilli Deseeded, finely

chopped 2 Tomato’s, finely diced. 50g Cucumber finely diced. 1 Lime, zest and juice 1 Tbsp. Coriander, finely chopped Sea Salt and freshly ground Black Pepper

Curried Mayonnaise 150g Mayonnaise 1 Tbsp. Olive Oil 1 Tbsp. Garam Masala

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Method:

• Firstly, make the salsa by combining the ingredients in a bowl (non-metallic).

Mix well, cover and place in the fridge for 1 hour to macerate.

• Next to make the curried mayonnaise. On a low heat add the oil to a pan.

• Add the spices and gently cook for 5 minutes to release the flavour. Allow to

cool.

• Whisk the curried oil and mayonnaise together and leave in the fridge for 1

hour. Stir before using.

• For the mackerel, pat dry with kitchen paper and cut into goujons.

• Season the flour with the fajita seasoning and place in a bowl.

• Then place the beaten egg and milk in another bowl and mix to combine.

• In a third bowl place the breadcrumbs.

• First coat the mackerel with the flour. Shaking off any excess.

• Then dip in the egg wash.

• Lastly dip in the breadcrumbs and coat evenly.

• These can be then cooked in a hot oven 200°C for 12 minutes until golden

brown.

• Alternatively deep fried for 6 minutes in 180°C sunflower / rapeseed oil.

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• To assemble the wrap, lightly toast the wraps under the grill to soften. Then

place a layer of rocket, followed by a generous helping of the salsa, then the

crispy mackerel and finally the curried mayonnaise.

• Lastly roll as directed;

To Serve:

This makes a great snack on its own however to make a meal add homemade potato wedges

and celeriac slaw to bring the dish to life.

Alternatives:

Other fish such as salmon or any white fish can be used. For a fast version try using hot

smoked mackerel or smoked tuna.

14

Homemade Potato Wedges

Ingredients:

750g Potato’s (Roosters or Maris Piper works best) 2 Tbsp. Olive / Rapeseed Oil 1 Tbsp. Cajun Seasoning

Method:

• Pre-heat the oven to 180°C.

• Cut the potatoes into 8 wedges.

• Place in a pot of salted water and boil for 5 minutes. Drain and allow to steam

dry for 5 minutes.

• Places the wedges on a baking tray and cover with the oil and seasoning.

• Place in the hot oven and cook for 25 minutes until golden brown, turning

occasionally.

Celeriac Slaw

Ingredients:

500g Celeriac, grated. 1 Lemon juiced 1 Tsp. Salt 2 Tbsp. Mayonnaise 1 Tbsp. Chopped Parsley and coriander

Freshly ground black Pepper to taste

Method:

• Grate the celeriac and place in a bowl with the salt and lemon juice. Cover

with water and leave in the fridge overnight. This helps break down the fibres

of the celeriac.

• Next day, rinse and drain the celeriac and place in a clean tea towel. Squeeze

the tea towel to remove excess moisture.

• Place in a bowl along with the mayonnaise, herbs and pepper.

• Mix to combine and serve.

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