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Ragout of turbot and scallops with vouvray, butter and basil
BBC — 10 fresh basil leaves, shredded thinly, plus extra to garnish 1. Pour the fish stock into a pan and boil rapidly until reduced to 150ml/5fl oz. 2. Heat the butter and half the Vouvray in a wide, heavy-based pan large enough to hold the slices of ...More…
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Thai Red Seafood
BBC — 1. Pull the claws off the lobster, break them into 3 and lightly crack the shells with a rolling pin. 2. Detach the head and legs from the tail section and discard (or save for shellfish stock). 4. Detach the legs and claws from the crab, break ...More…
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Seared Queens with Garlic, Ginger and Greens
BBC — 55g/2oz watercress or rocket, washed and larger stalks removed 1. Cut the spring onions in half and then cut each half lengthways into very fine shreds. Set aside. 2. Bring a large pan of salted water to the boil. Add the watercress or rocket and ...More…
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Oysters with beurre blanc and spinach
BBC — 1. Pour a couple of inches of boiling water into a large saucepan and place some sort of trivert in the bottom. 2. Thoroughly wash the oysters, place them on a plate and rest it on the top of the trivet. Cover the pan and steam for about 4 ...More…
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Basque squid stew
BBC — 1. Clean the squid. Cut the pouches into rings and separate the tentacles if large. 2. Heat the oil in a large, heavy-based pan. Add the squid and cook over a high heat, stirring from time to time, until lightly browned. 3. Add the onion and ...More…
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Crab pasties with leek and saffron
BBC — 2. Divide the pastry into 6 pieces. Roll out each piece on a lightly floured surface and cut into a 19cm/71/2in circle. 3. For the filling, soak the saffron in the hot water for 5 minutes. Put the white and brown crab meat, leeks, breadcrumbs, ...More…
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Escabeche of sardines
BBC — 1. Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour. 2. Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish. 3. Add everything except the parsley and the remaining oil ...More…
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Escalopes of salmon with champagne and chive sauce
BBC — For the champagne and chive sauce: 1. For the sauce, melt 10g/1/4oz of the butter in a saucepan, add the shallot and cook, without colouring, until softened. 2. Add the 120ml/4fl oz of champagne and boil for 2 minutes, then add the stock and ...More…
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Fillets of bass with vanilla butter vinaigrette
BBC — 1. Clarify the butter by melting it gently in a small pan, then skimming off any froth and pouring off the clear liquid into another pan, leaving behind the butter solids which will have collected at the bottom. 2. Brush both sides of the sea ...More…
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Herrings in oatmeal with bacon
BBC — 1. Fillet the herrings. Season and press with oatmeal until they are well covered. 2. Heat the oil in a frying pan and fry the streaky bacon until crisp. Remove from the pan and keep warm. 3. Fry the herrings in the same pan oil, flesh side ...More…
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Fish tacos from Baja California
BBC — 2 sea bream, sea bass or red mullet, weighing about 350g/12oz each, filleted 1. First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside. 2. Cut the fish fillets crossways into strips 1cm/1/2in wide and season ...More…
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Mediterranean fish soup
BBC — extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve 1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water. 3. Put the mussels in a pan with a ...More…