Oven Roasted Whole Sea Bass

You will need
1 Sea Bass per serving, gutted & cleaned
1 piece of fresh ginger, peeled & cut into match sticks
Red chilli, deseeded & chopped
Fresh lime zest
Spring onions sliced
1 tbsp red vinegar
2 tbsp dark soy sauce

Alternatively you could use Sea Bream, Barramundi, Red Mullet or Mackerel

1 Preheat your oven to 200oC and line a baking sheet with some foil. Add some ginger, chilli, lime zest, & spring onion into the cavity of the fish. Drizzle over the fish the lime zest, vinegar and soy sauce. Season with sea salt and black pepper, and then sprinkle the fish with the rest of the ginger, chilli & zest.

2 Fold the fish in a foil parcel and cook in the oven for 12- 15 minutes. Open the parcel & allow the fish to slightly brown in the oven for a further 5 minutes, and then serve.

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Salmon Fishcakes

You will need
450g white all-purpose potatoes cut into quarters
450g fresh salmon fillet, boned
500ml full-fat milk, for poaching
Large handful flat leaf parsley, finely chopped
50g plain flour
2 free range eggs, beaten
100g fine fresh breadcrumbs
Oil, for greasing

Good things to add to your fishcakes
1-2 teaspoons pesto or tomato ketchup
Chopped herbs such as fresh basil or coriander
Chopped olives or capers
Different fish- try using smoked salmon, ling, smoked haddock, smoked mackerel or chopped prawns.

1 Put the potatoes into a pan, cover with water and bring up to the boil. Reduce the heat and simmer for about 10 minutes, until tender. Drain in a colander, then return to pan and mash until smooth. Set aside.
2 Put your fish into a shallow saucepan and cover the fish with the milk. You can add a few fresh bay leaves, a couple slices of lemon, a few black pepper corns and a few slices of onion.
3 Put the pan over a medium heat bring up to a gentle simmer, as soon as the liquid bubbles turn the heat down. It is important that you don’t overcook the fish. Cooking will take 6-8 minutes. Remove from heat and lift the fish out of the pan and put on a plate to cool.
4 Flake the cooled fish into big pieces using your fingers, removing from skin, check for any bones.
5 Put the mashed potato in a mixing bowl. Add the flaked fish, parsley and season with salt and pepper. Mix everything together well. Check seasoning.
6 Preheat the oven to 200oC/ fan 180oC/ gas 6. Shape the fish cake mix into 8 equal sized pieces/discs. Turn the fish cakes in the flour to coat, then dip into the beaten eggs, then the breadcrumbs.
7 Place the fishcakes on a greased baking sheet and bake for 12-16 minute, turning halfway, until light golden brown.
Serve with homemade tartar sauce or chilli jam, thick slices of wholemeal bread and fresh mixed salad leaves.

To make your tartar sauce
A small amount of chopped herbs, fresh tarragon, chives & flat parsley to mix with 4tbsp of mayonnaise, 3 tbsp natural yogurt, ½ tsp Dijon mustard, 4 cocktail gherkins finely chopped, 1 tbsp chopped capers and a pinch of salt.

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Oven Roasted Whole Sea Bass | Dill - Roasted Salmon and New Potatoes | Salmon Fishcakes | Hot Smoked Salmon Kedgeree with soft poached eggs

Smoked Haddock Chowder

You will need
Small knob of butter
1 large onion, finely chopped
1 celery stick, finely chopped
1 leek, finely chopped
3 medium potatoes, diced
600ml milk
200ml chicken or fish stock
500g skinned & boned smoked haddock cut into 4 cm pieces
Fresh flatleaf parsley, finely chopped

1 Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
2 Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to boil, and then reduce to a simmer for 15 minutes, until the potatoes are tender.
3 Meanwhile put the fish and the remaining milk in a separate pan and bring to the boil. Drain the liquor to the chowder. Set aside the fish.
4 Ladle half of the chowder mixture into a food processor and whiz until smooth. Return to the pan and put over a gentle heat. Flake in the fish and gently heat the chowder until hot and ladle into bowls. Garnish with parsley & crispy slices of pancetta serve with thick slices of freshly baked wholemeal bread.

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Oven Roasted Whole Sea Bass | Dill - Roasted Salmon and New Potatoes | Salmon Fishcakes | Smoked Haddock Chowder

Hot Smoked Salmon Kedgeree with soft poached eggs

You will need
300g brown basmati rice
1 tbsp vegetable oil
1 large onion, finely chopped
12 green cardamom pods split open
¼ tsp turmeric
10cm piece cinnamon stick
3 fresh bay leaves
600ml chicken stock
300g hot smoked salmon
3 tbsp chopped fresh parsley
1 tsp white wine vinegar
4 fresh medium eggs

Alternatively you could use Natural Oak Smoked Haddock or Natural Hot Smoked Mackerel
1 Cover the rice with water and leave to soak for 10 minutes. Meanwhile, heat the vegetable oil in a large saucepan. Add the onion and cook gently over a medium heat for 5 minutes, until soft but not browned. Add the cardamom, turmeric, cinnamon and bay leaves and cook for 1 minute.
2 Drain rice, add to the pan and stir well. Add the stock and a little seasoning bring to the boil and stir once to release any rice from the bottom of the pan. Cover with a lid, reduce the heat to low and cook gently for 30 minutes.
3 Uncover the rice and remove the bay leaves, cinnamon and cardamom pods. Gently fork in the hot smoked salmon, cover again and return to low heat for 5 minutes or until the fish is heated through. Gently stir in the parsley and season to taste. Keep warm whilst preparing the eggs.
4 Divide the kedgeree between warmed plates, top with a poached egg and serve immediately.

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