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 add water to make a brine.  Let the fish rest overnight.

For the Paella:


  • Paella rice 300 g
  • 100 g chorizo
  • 2 shallots
  • 2 tbsp extra virgin olive oil
  • 2 red peppers
  • 150g frozen peas
  • 2 red medium chillis
  • 8 scallops halved
  • 2 large sea bass fillets
  • 12 large langoustines or prawns ( or lobster!)
  • Cilantro


Add oil to a large Paella pan

Cut a Chorizo into small chucks, add Shallots, Red Peppers and Red Chillies and mix

Add Scallops

Add Bomba Paella Rice to the mix and stir through so all the Rice is coated in the oil

Add a glass of White Wine

Add 3 ladles of stock – this stock is a rich Shellfish reduction, made by roasting the shells of Langoustines then simmering for 30 minutes with a mixture of Vegetables ( a good tip  is to buy good quality fish or lobster bisque and use this for the stock mixed with wate r50/50. )

Add a splash of water, then more stock

Cook through for 20 minutes, until it reaches the consistency of stiff Rice Pudding

Once cooked through, add Paprika and Padron Peppers

Blanch some Langoustines for 30 seconds and add to the pan

Along with Peas and more water and the remaining Shellfish reduction / stock and stir through

Add Sea Bass, Langoustines and Scallops

Finish with a sprinkling of Coriander


For the Kedgeree:


  • 5 pike fillets, brined
  • Large knob butter or ghee
  • 2 tbsp vegetable  oil
  • 1 onion
  • 6 eggs
  • 1 tbsp coriander seeds
  • 1 tbsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 4 cardamom pods
  • 1 red chilli
  • 1 tbsp mango chutney
  • 200 g basmati rice


On a Trager smoke the brined Pike fillets on a low heat for 45 – 60 minutes

Add Butter and vegetable oil to a pan

Add one chopped onion and cook through until brown and soft

Add eggs to boiling water and cook until hard-boiled

Add Coriander seeds to a pestle and mortar and grind until

the seeds break open. 

Add the crushed Coriander Seeds, Turmeric, Garam Masala, Curry powder and crushed Cardamon Pods to the pan and stir through

Finley chop a Red Chilli and add to the pan

Add some Mango Chutney

Add Basmati Rice and a ladle of water to the pan and mix through

Add some water to the pan and stir through. At this point you need to gently add water until the rice is almost cooked, then let it steam to finish

Chop Coriander stalks and add to the pan

Once the eggs are cooked, remove from the water and chop into large chunks – set aside

Chop the Pike into small chunks and poach in a little water, then add to the kedgeree

Once cooked, place into serving dish, add the chopped eggs and finish with a drizzle of Mango Chutney and some chopped Coriander leaves