Taste of the Sea

Seafood Salad

COUS COUS WITH LIME AND CORIANDER

100g cous cous

3 tbsp olive oil

2 tbsp chopped coriander

Juice and zest of two limes

200ml boiling water

½ tsp crushed sea salt

Pour water over the cous cous and mix in the salt, lime zest and olive oil.  Leave to soak covered for 1 hour stirring from time to time to break up any lumps so you end up with fluffy grains.  Now add the lime juice and coriander.

 

SPICY PRAWN COCKTAIL

For the Marie Rose sauce:

80ml mayo

30ml tomato ketchup

1 fresh chilli

½ clove of garlic

1 tsp chopped coriander

Splash Worcester sauce

½ lemon, juiced

Cayenne pepper

Mix all the ingredients together except the lemon and cayenne, once mixed add lemon to taste.

For the Prawns:

250g north Atlantic cooked and shelled prawns, defrosted

Juice ½ lemon

Mix the prawns with a little lemon and season lightly

1 shallot finely chopped

Granny smith apple

Little gem lettuce

Vinaigrette

Wash and drain the lettuce and cut into a fine chiffonade.

Grate the apple and mix the lettuce, shallot and apple together and toss in vinaigrette.

Divide the salad between four dishes, top with prawns, then sauce and finish by lightly dusting with cayenne pepper.

 

ROUILLE

I red pepper, roasted

2 cloves of garlic

1 slice of white bread, crusts removed and torn into pieces

1 egg yolk

1 tblsp Dijon mustard

1 lemon, juiced

Salt and freshly ground pepper

½ cup of olive oil

In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper.  While the food processor is still on, slowly drizzle in the olive oil.

 

DUSTING FOR SQUID

Milk

4 tbsp corn flour

4 tbsp plain flour

1 tsp salt

Chilli, paprika or curry powder if you want to spice it up

Prep the squid by freezing it if possible and then defrosting in milk for a couple of hours.

Drain and pat dry.  Sieve the flours and spices together and then coat the squid in the dusting.  Deep fry in very hot oil, quickly, to stop the squid from toughening and becoming rubbery.

Serve with garlic and chilli mayo and rouille

 

REMOULADE

300ml mayonnaise

30g chopped gerkins

30g chopped capers

1tsp Dijon mustard

1 large tsp fresh chopped herbs, chervil, parsley or tarragon

1 anchovy fillet, chopped

Squeeze of lemon juice

½ tsp Worcester sauce

Few drops of tobasco

Mix all the ingredients together and then add tobasco to taste.

 

FISHCAKES

300g potatoes, peeled

100g salmon or cod, haddock, smoked haddock and whiting – poached in milk until cooked.

1 small handful of fresh parsley

1 small onion peeled and finely chopped

1 clove of garlic, crushed

1 free-range egg

1 lemon, zest and juice

Olive oil

1 tblsp plain flour plus extra for dusting

Cut the potatoes into even sized pieces 2-3cm chinks and place in cold salted water. Bring to the boil and once boiling turn the heat down to a very light simmer and cook potatoes until tender.  Remove from the heat and drain.  Place back in the pan and over a low heat stir the potatoes to remove any excess moisture.

Mash the potatoes.

Flake the poached fish and then in a separate pan heat a little oil and add the onion.  Cook until soft without any colour and then add the garlic and lemon juice.  Cook slowly until all the juice has dispersed.  Remove from the heat, add the lemon and zest and cool.

Once the onion mix has cooled, fold into the mash along with the flaked fish and season to taste.

Shape into cakes and dust with flour or pane with flour, beaten egg and breadcrumbs.  Fry in a little oil and butter until golden brown on both sides and then transfer to the oven to warm completely through.