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Fish Dishes with Phelim Byrne

Wednesday, 17 February 2010

Phelim Byrne

"This fish pie recipe is so simple, in-fact the longest part of its preparation is boiling and mashing some potatoes. It's a favourite recipe of mine due to its simplicity and fabulous flavour. If you wish, you can top the pie with some puff or short crust pastry or even raw potatoes sliced really thinly, however I find the mash the most successful.

The seafood chowder mix is available from most supermarkets that have a fresh fish counter and also most fishmongers. It's generally a mixture pre mixed and free of skin and bone of salmon, haddock,cod and smoked haddock / coley. The whole pie can be made the night before then placed in the fridge oven ready for the next day

It's ideal as most people who don't often cook or handle fish can be a little nervous with it at the beginning so here the 'hard work' of preparing the fish is already done and method is simply foolproof, Enjoy!"

Phelim's Simple Fish Pie


. 2 ½ lb seafood chowder mix
. 2 tubs of crème fraiche
. 1 heaped tsp of wholegrain mustard
. Juice of half a lemon
. Salt and pepper
. Fresh herbs
. 3 dsrt spoons of cornflour
. Mashed potato for topping
. Salt and pepper


1. In a bowl whisk the cornflour, crème fraiche, lemon juice , herbs, mustard and seasoning together
2. Mix into the fish
3. Place the fish in a suitable sized dish
4. Mash the potatoes and season , add a little cream if there dry but not too much
5. Pipe or spread the mash over the top of the fish
6. Place in a preheated oven at 190c for about 40- 50 minutes or until cooked

Fragrant Fillet of Spiced Salmon with a Fresh Asian Style Crunchy Salad

This fish dish is absolutely perfect if your looking for ways to enjoy fish with the lighter option. It's ideal for entertaining or as an every day meal in this dish you can substitute any fish from cod, monkfish or prawns to experimenting a little and using beef fillet tail or chicken fillet for example, full of fresh flavours, bright and exciting colours this super easy dish is one of my firm favourites all year round, from bbq to a winter light snack, Enjoy!

For the Salmon:


. 4 salmon fillets approx 7 oz each
. 1 red chilli
. 3 slices of ginger, thumb size
. 1 garlic clove
. 2 tbsp of chopped coriander
. Juice of 1 lime
. 1 tbsp of light oil
. Salt and pepper to taste


1. Whiz up the chilli, ginger, garlic, coriander, lime juice, and oil in a food processor
2. Rub this into the fillets of salmon and season with salt and pepper
3. Place on a tray and bake in a preheated oven for approx 10 - 12 minutes depending on size or until almost cooked through at 190c
4. Reheat thus finishing the cooking process and leaving the fish moist when required
5. This can be prepared about an hour in advance and the fish itself needs only to be marinated for a maximum of 20 minutes
6. Serve with this fresh, tasty and colourful salad

Asian Style Shallot, Mango and Red Chilli Salad


. 1 x 200g pack of wild rocket or watercress
. 2 red chillies deseeded & finely sliced
. ½ mango cut into julienne
. 120g bean sprouts, raw
. 4 -5 shallots, sliced finely
. 8 cherry tomatoes, halved
. 3 tsp of light soy sauce
. 1 tbsp of light oil
. Salt and pepper to taste


1. First, place the shallot marinating in the soy sauce and the oil with a little seasoning for about 15 minutes
2. Then at the last moment add the rest of the ingredients, season to taste and serve straight away
3. To serve either leave the bowl of salad on the table and allow everyone to dig in and have a portion of fish also or simple place some salad in the middle of the plate and top with a piece of warm fragrant salmon to serve