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.
- 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
- Juice of one lemon
- Cider vinegar
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!