RTÉ Food
Chef: Martin Shanahan
Serves: 2
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.
Serves: 4
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.
Seared Tuna Steak
From: Martin's Mad About Fish
A gloriously light and healthy dish with a hint of Asian flavour.
Gurnard with Glazed Carrots, Lime Butter and Toasted Pine Nuts
From: Martin's Still Mad About Fish
Serve the fish with a drizzle of the sauce.
Serves: 2
Lobster and whiskey cream
From: Martin & Paul's Surf 'n' Turf
You haven’t lived until you have tried lobster at least once. The most humane way to dispatch the beast is plunge it into boiling water
Sea Trout and Colcannon
From: Martin's Still Mad About Fish
If you like sauces, this is a recipe for you.
Hot Oysters in Coconut Milk
From: Martin's Still Mad About Fish
Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.
Serves: 4
Grilled Sea Trout served on artisan bread on a bed of wild mixed leaves.
From: Martin & Paul's Surf 'n' Turf
The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!
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