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At home recipes: 3 fish dishes courtesy of James Strawbridge

27 March 2024

Crab Pasta

Serves 2

INGEDIENTS:

150g Cornish King Crab, picked meat

150g tagliatelle pasta

½ shallot, finely diced

1 clove of garlic, finely diced

50ml white wine

75ml double cream

1 preserved lemon, finely sliced,

½ red chilli, deseeded and sliced

1 tbsp parsley, chopped

1 tsp capers

1 tbsp olive oil

Salt and pepper to season

Grated truffle [optional]

METHOD:

1.Start by cooking your pasta in salted boiling water for 8-10 mins.

2.In frying pan sauté your garlic and shallot for 2-3 mins. Avoid caramelising it and add in your crab, chilli, capers and lemon. Reduce the heat slightly and stir well.

3.Pour in your white wine and cook the crab sauce for 3-4 minutes.

4.Finish with cream and parsley, season to taste and turn off before the cream comes to the boil. Toss the cooked, drained pasta in your crab sauce and serve with some grated truffle for a luxurious garnish.

FRIED MONK SCAMPI

Serves 2

INGREDIENTS:

400g Monkfish medallions

2 eggs, beaten

2 tbsp flour

Pinch of salt and cracked black pepper

100g panko breadcrumbs

Vegetable oil for frying

Pinch of sea salt

For the tartare sauce:

2 tbsp mayo

1 tsp capers

2-4 cornichons, finely diced

1 tbsp chopped dill

1 preserved lemon, finely diced

METHOD:

1.Toss your monk medallions into seasoned flour and until they are lightly coated. Then dip into beaten egg and finally coat in breadcrumbs.

2.Preheat your oil in shallow frying pan until it reaches 180˚C and fry the breaded scampi in batches so that the temperature of your oil doesn’t reduce to much. Fry for 5-6 mins until the breadcrumbs are golden brown and the fish is cooked. Remove from the oil onto a sheet of kitchen paper to soak up excess oil.

3.Garnish with salad leaves and a simple homemade tartare sauce made by combining mayo, capers, gherkin, herbs and lemon. Sprinkle the hot monk scampi with a pinch of sea salt before serving.

MONK CURRY

Serves 2

INGREDIENTS:

400g Monk fish tail

½ red pepper, thinly sliced

½ aubergine, chopped

1 tbsp root ginger, sliced

2 small Chinese cabbage

1 carrot, finely sliced

2 tbsp fresh coriander, roughly chopped

2tbsp thai basil

2 tbsp yellow curry paste

200ml coconut milk

1 tbsp sesame oil

1 tbsp crushed peanuts

1 red chilli, deseeded and finely sliced

1 stick of lemongrass

1 tsp. coriander seeds

1 tsp nigella seeds

4 kaffir lime leaves

Soy sauce to season

METHOD:

1.Heat sesame oil in a large wok and add in all of your ingredients except for the coconut milk, herbs, and Chinese cabbage.

2.Cook on a high heat for 5-6 minutes and then add in your coriander, thai basil and pak choi with the coconut milk. 

3.Bring the monk fish curry back up to a boil and then reduce the heat and cook for a further 5-10 mins or until the monkfish is starting to fall off the bone. Turn off and serve with rice noodles or steamed jasmine rice.

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