Grilled scallops

From: Martin & Paul's Surf 'n' Turf

All that’s good about west Cork can be found in this dish. It’s my west Cork version of surf and turf, so I’ve stolen some of Paul’s beloved black pudding to make it! Make sure your scallops haven’t been dredged, as that is disastrous for the sea bed.

Poached Turbot, Ballycotton new potatoes, Hollandaise sauce

From: Martin & Paul's Surf 'n' Turf

Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.

Festive Christmas Trifle

From: Home for Christmas

Top with cold fresh egg custard and finish with some crumbled chocolate flake.

Potato, Leek and Mussel Soup

From: Home for Christmas

Serve with sour cream and fresh chives.

Poached Hake On Scented Mash with Lemon Butter Sauce

From: Martin's Mad About Fish

A lovely meal perfect for a dinner party.

Baked John Dory in a magic bag

From: Today

This is a great way of cooking your favourite fish while keeping the flavour intact. These magic cooking bags are normally used for roasting poultry but work really well with fish.

Squid and Chorizo

From: Martin's Mad About Fish

A tasty fish dish from Martin Shanahan.

Lobster Spring Rolls

From: Martin's Still Mad About Fish

You will get 8-10 spring rolls per lobster.

Mackerel Burger

From: Today

Here is an alternative to the standard burger, the chicken of the sea, Mackerel and a tomato based relish, to smear in the Bap. You can modify the flavour of the burgers by using different types of mackerel, different dressing and garnishes. It all depends on individual tastes.




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