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.

ICA Fish Pie

From: Martin's Still Mad About Fish

You can prepare the pie and refrigerate to cook later in which case it would take about 20-40 minutes to heat through fully.

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!

Shrimp Omelette

From: Martin's Mad About Fish

How about a fishy omelette from Martin Shanahan?

Spaghetti with Prawns

From: Martin's Mad About Fish

A delicious and speedy fish dish from Martin Shanahan.

Crab Crumble

From: Martin's Still Mad About Fish

A bit more preparation than usual, but worth it.

Oven-baked Salmon

From: Martin's Mad About Fish

Simple salmon with a real wow factor.




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