Fishing the Wild – Season 1

Whitings: Filet two Whitings, cut them into thin strips and pickle them in Lime juice and fresh Ginger. Season with Salt and Pepper. Chop some Coriander and add to the pickled fish After 15 minutes, serve with or without Soy Sauce Foraged  Salad: Ingredients Fat...

Ingredients Cockles Lobster Crab Seabeets ​​Method Purge the Cockles in water Chill the Lobster and Crab to put them to sleep before adding to the boil Pick fresh Seaweed Add whole Crab to a pan of boiling water.  Hard boil for ten minutes, then remove the Crab...

Fish soup: Ingredients 1 can Italian tomatoes 1 fennel 1 onion 2 sticks celery 4 cloves garlic 1 chilli 3 pints water Salt and pepper Pernod Pinch of saffron Mussels and cockles ​​Method Add Gurnards, a head of a Turbot and Cook down with Fennel, Saffron, Garlic,...

River bank salmon with Beurre Blanc Ingredients 1 side of wild salmon 200 g butter Salt and pepper Champagne ( ideally!) 1 shallot chopped finely Parsley ​​Method Remove the scales from the Salmon Cut the Salmon by 2inches straight across Heat some butter in a frying...

To prepare the fish: De scale the Pike, to use the  Japanese descaling technique remove the top layer of skin which has the scales attached to it.  (See episode) Cut the fish into five boneless fillets and place onto a baking tray Cover in plenty of Salt and...

Wild Salmon with Sorrel sauce Ingredients 1 wild salmon 2 eggs Big handful of sorrel Juice of ½ lemon White wine vinegar Salt and pepper Light olive oil White wine Whey vinegar ( just use white wine vinegar) 1 onion Small bunch of chives ​​Method Gut the Salmon,...

Ingredients 12 large razor clams Bulb of garlic 1 lemon Large knob of butter Small bunch of parsley Glass of white wine Salt and black pepper ​​Method For the Razor Clams: Heat oven to 180c* Roast a bulb of garlic for 30 minutes or until soft* In a large pan, add...

Fish Pie Ingredients Sea Bass Conger Eel 200g Mussels 400g Butter 100g Flour 750 ml Milk 150mls Cream Crème Fraiche 1 x Lemon 1 x Bunch of Celery 2 x Bulb of Fennel Potatoes Cheddar Cheese Gruyere Cheese 1 x Bunch of Parsley 1 x Bunch of Spring Onions 1 x White onion...

​​Method 2 x trout With salt and pepper sprinkled inside the cavity Seal inside baking parchment and foil to make a steamproof bag Add to Traeger. – 160/350f cook for 5 mins then rip bag open in a few places to let smoke into bag, cook for further 10 mins.  This...

Crab Spaghetti Ingredients 200g Crab meat 1 cup Olive oil 1 glass Rosé or white wine 1 can of cherry tomatoes Pinch of saffron 1 Fennel Chilli fresh or flakes 1 Onion 250g Cherry toms 2 sticks Celery ​​Method Break crab shells and scrape out crab meat and put to one...

Smoked Trout on Sourdough Toast ​​Method Gut and clean Trout, add a handful of mixed salt and pepper to each fish inside before cooking Place into Traeger on low heat at Temp 220f / 95c for 40 mins or until cooked. Take the head and skin off,  and then the trout...