by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients 6 fillets of Pollock 50 Squat Lobsters 4 Onions 2 whole Chillies (split) 20 cloves Garlic 4 tins tomatoes Mussel Stock Bottle of White Wine 2 pinches of Saffron 1 Pinch of Piri Piri 2 Star Anise Parsley, Chives and Tarragon Olive Oil Method Fillet the...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients 2 Large Brown Crabs 4 Scallops 2 large Potatoes One large White Onion Half a Cabbage Mascarpone Chives Tarragon Flat Leaf Parsley Butter Olive Oil Ready-to-roll Shortcrust Pastry Method Add 2 crabs to a boiling pan for 12 – 15 minutes. Cube 2 large...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Scallops in Shell Ingredients Scallops Coconut Milk Diced Red Onion Garlic Finely diced chilli Lime Fish Sauce Method In a hot pan add diced red onion, garlic and chilli, some fish sauce. Add in a tin of coconut milk and squeeze in some lime juice for bite...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients Clams 4 Potatoes 6 Strips streaky bacon Onion 5 sticks celery 6 cloves garlic Splash of Sherry Olive oil and butter Clam juice Lemon Parsley Method Place the clams into a tray in the Traeger at 390°F and smoke until they pop open – this takes around...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients 2 Fillets of Striped Sea Bass Scallops Clams Tomatoes (Pasquale uses tomatoes from Mt Vesuvius) Olives Pine Nuts Capers Olive Oil Butter Risotto Rice (which has been cooked for 11 minutes and then blast chilled) Fresh Herbs Stock Method To a hot pan add...
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