A delicious meal from Patricia George.


  • 2 shallots (finely chopped)
  • knob of butter
  • 2 cloves of garlic (crushed)
  • glass of white wine
  • 100 ml cream
  • chervil for service (freshly chopped)
  • chunks of cod
  • sliced smoked salmon
  • 4 scallops, halved
  • 8 king prawns
  • 4 fresh mussels
  • glazed topping:
  • 1 egg yolk beaten with 2 tblsp of cream and grind of black pepper


  • Sweat the shallots in butter for 2-3 minutes, stir in sliced salmon and garlic for a further 2 minutes.
  • Splash in wine and bring to bubble, then add the fish in longest cooking order, cod, scallops, prawns and then place mussels on top and cover with lid.
  • Allow to steam for 3-five minutes on low heat or until mussels open.
  • Stir in the cream and plate up, drizzle glaze on top and place under grill until crispy (2 minutes).
  • Sprinkle on fresh chervil and serve Carrigbyrne mash.
  • To make the Carrigbyrn mash:
  • Boil five peeled roasters and drain. Rice or mash the potatoes, cream and cheese and fold together, season to taste.

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