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!

Ray & Cockles

From: Martin's Still Mad About Fish

Martin Shanahan serves up ray and cockles.

Crab and butternut squash risotto

From: Martin's Mad About Fish

A delicious crab risotto from Martin Shanahan.

Warm Chilli Seafood Salad

From: Martin's Still Mad About Fish

To finish, place some parsnip crisps on top of salad.

Squid and Chorizo

From: Martin's Mad About Fish

A tasty fish dish from Martin Shanahan.

Baked John Dory with Fennel

From: Martin's Mad About Fish

A delicious fish main from Martin Shanahan.

Potato, Leek and Mussel Soup

From: Home for Christmas

Serve with sour cream and fresh chives.

John Dory

From: Martin's Still Mad About Fish

Serve John Dory with a side of asparagus and drizzle with the infused butter.

Warm Dublin Bay prawn salad with razor clam

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

Enjoy the taste of Skerries with Martin's surf recipe




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