Crunchy potato croquettes laced with pungent dried mushrooms dipped in creamy, cheesy sauce.
I always know when it’s not worth my while to make a trip down to the fishmongers. Mondays or any time there’s been a spell of bad weather like the last couple of days means there won’t be much fresh fish around bar the usual suspect……a.k.a farmed fish – salmon, sea bass or mussels.
The weather been so bad that the thought of a shopping trip to the supermarket fills me with dread. I don’t like shopping at the best of times and I’ve no intention of budging outside the house today. So this gives me the chance to use up some ingredients that have been hanging around the kitchen a while.
A while back I discovered some dried mushrooms lurking at the back of the cupboard behind some chinese five spice. I’m not sure how long they’ve been there but I’m guessing at least a year…..maybe more. They’re still dry and crisp so I reckon they’ll be fine to eat even though I can’t make out the best before date on the packet.
Thier black trompettes or as the french call them trompettes du mort. A fitting name because you look like you might die if you ate them and I’d be the first to admit they don’t look all that appetizing.
Sweet crab, peppery rocket, and salty parmesan cheese baked over flakey shortcrust pastry.
If you’ve ever made a classic lemon tart or even a creme brulee than you’ll recognise the method used in this recipe. The only sweet element in this though is the luscious crab meat that’s been encased in a rich and creamy savoury custard infused with a deeply flavoured fish stock. This is a tart that tastes of the sea….
Delicate flakes of smoked trout with young spinach smothered in a creamy, pungent horseradish mayo.
Give me a bowl of crispy roast potatoes and a jar of horseradish sauce and I’d be a happy man. As a kid sunday lunch meant one thing to me… horseradish sauce time! Never mind the fact that it wasn’t beef I’d be eating, it didn’t matter if it was chicken, lamb, or pork for lunch, if there were roast potatoes than I would be looking for the horseradish sauce.
Sweet Dublin bay prawns with creamy avocado and tangy citrus fruits, tossed in a caramelized ginger dressing
Salads are supposed to be good for you. Light, healthy, and nutritious but only up to a point. That point being when you reach for your favourite dressing, be it caesar, mayo, or salad cream. But whats a salad without a dressing? The dressing is what makes a salad tick and brings all the flavours, textures, and tastes together.
This salad is no different. It’s all about the dressing. Caramelized spicy ginger with sweet honey and slightly tart raspberry vinegar all whisked together in extra virgin olive oil. It’s a dressing you can use on any salad, and it happens to work really well with duck but maybe I shouldn’t have said that seen as this is a seafood blog and all.
A light mussel, asparagus and fresh pea broth, infused with the flavours of south-east Asia
You don’t normally associate the summer months with soup making, especially broths. At this time of year the only soup you’re probably hoping to make is a chilled one to cool yourself off as the mercury rises. I love an iced soup on a hot summers day and have a few in my repertoire. Unfortunately it never really gets hot enough here in Dublin to make any of them. The summer’s not over yet so I live in hope!
Every cook should know how to make a good fish stock, its quick, easy and free. Well almost. The only cost is the price of a few vegetables, a glass of white wine, and a half hour of your time.
If you’ve ever wondered why the sauces in top restaurants always taste just a little better than what you cook at home the fact that they make their own stock probably plays a part. That and the use of large amounts of butter, salt and cream. Us restaurant chefs are trained to be a bit heavy-handed with these ingredients.
Making some stocks is like looking after a child, they require constant love and attention. You’ve got to roast the bones and make sure the don’t burn. Chop and roast the vegetables. Bring everything to the boil and simmer in gently for eight hours skimming off any impurities all the time. And even then you’re not finished, because it need to be strained and reduced.