Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Martin Shanahan creates these delicious fishcakes.
To finish, place some parsnip crisps on top of salad.
This recipe is served with a Semi Sun-Dried Tomato, Oregano and Lemon Zest Butter
A real go-to recipe.
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.
A bit more preparation than usual, but worth it.
Serve with tartar sauce for dipping.
You will get 8-10 spring rolls per lobster.
Now this is quick!
Serve in a bap with coleslaw and avocado.
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