Fishing the Wild – Season 2

Ingredients Striped Bass tail Traeger Honey Based Sweet Marinade Grated Knob of Ginger 5 Cloves Garlic Black Pepper Potatoes Salt Olive oil Lemon Method Prepare the tail by skin scaling and expose the bone at the tip – you will be hanging the joint from this point. In...

Ingredients Freshly-caught Hickory Shad Salt Brown Sugar Black Pepper Lemon Method Remove the gills, head and descale the Shad, before splitting open through the backbone.  Salt the flesh and then add brown sugar to counteract the heavy salt.   Mike...

Ingredients Fillet of Sea Bass Mullet Pollock Lemon Salt and Pepper Onion Butter Method Remove the head from the Pollock and Mullet and lightly salt, leave scales on and place into a Fish Grill Basket placed over an open fire until cooked through.  Allow to rest for a...

Ingredients Fillets of Barracuda Cornflour Oil Lemon 3 cloves Garlic Pepper Sauce Egg Method In a frying pan add oil to the depth of your fillets.   Dredge your filleted barracuda in cornflour to create a casing and place skin down in the hot oil, turning over after...

Ingredients 2 fillets of White Trevally Terceira potato – sliced and partly cooked 4 cloves Garlic Onion Lemon Olive Oil Butter White wine Rock Salt and Pepper Hot pepper sauce Method Cut to size two squares of parchment and two pieces of foil of equal size, placing...

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...

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...

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...

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...

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...