Brill, scallops, squid and lobster claw’s, creamy mashed potatoes, samphire and garlic butter sauce with a fennel salad.

Pour yourself a double rum with a twist of lime, stick on a sea shanty and put your apron on!

Now if this doesn’t get you laid, there’s something seriously wrong with your cooking or the OTHER PERSON!

I get all my fish from Lyme Bay’s “The Wet Fish Shop’. Dan the fish man is a great friend and the closest thing to a Dorset ROCK STAR pirate.  If you want quality, go meet Dan.

Ingredients

  • Filleted brill steaks
  • A few scallops
  • Squid, I like the tentacle ends
  • Lobster claws, if you have a good fish monger he/she should be able to provide
  • Samphire
  • Garlic
  • Butter
  • Fennel
  • Juice of one lemon
  • Cider vinegar

Method

Firstly make your creamy mashed potatoes with lots of butter, a dollop of clotted cream, a spoonful of whole grain mustard and season well, then cover and leave in a warm space, lower oven is ideal.

Place the samphire into a pan of cold water and bring to the boil, then immediately put into ice-cold water.

For the fish, pan fry everything in the same dish with olive oil and butter for about 3 mins making sure your brill is skin side down. Transfer to the oven at 170 for 4 mins.

Slice the fennel very thinly, season well, add the juice of one lemon and a few splashes of the cider vinegar and toss.

Melt down a ¼ of a block of good quality butter, add 2 bulbs of finely chopped garlic.

When the butter is totally melted and the garlic is sizzling, add the samphire and toss.

To plate; mash in the middle of the plate, brill, scallop, squid and lobster claw assembled on top, samphire on top and drizzle over that beautiful garlic butter! 

Drink with more rum!

Brill, scallops, squid and lobster claw’s, creamy mashed potatoes, samphire and garlic butter sauce with a fennel salad.

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