Recipes

Richola Swordfish
An incredibly easy recipe which spices up your swordfish (or tuna) and protects it whilst cooking. Taken from a campsite on the gorgeous island of Elba in Italy. Enjoy!
Serves 2
Ingredients:               2 nice Swordfish or Tuna Steaks
                        Marinade:
                                1 tbsp Dijon Mustard
                                1 tbsp Plain Flour
                                Splash Olive Oil
                                Splash Water
                                Seasoning
Combine all the ingredients for the marinade, mixing to a stiff paste. Paste on both sides of the fish, half an hour before grilling. Grill on a medium heat. The fish should be ready as the marinade starts to colour. Nice with a crisp salad and a bottle of Chablis!

Print this Recipe Page

Crowd Pleasing Fish Pie
This recipe is inspired by Jamie Oliver’s fish pie, and converts even those prone to saying “I don’t like fish”! I use haddock as it’s more flavoursome than cod (or is that my Northern parents?!), and the scallops just add another dimension, but you can use any variety of white fish.
Serves a healthy 3, or 4 people less piggy than me!
Ingredients:               1lb/500g Haddock fillet (skinned, boned, cut into strips)
                                8-10 King Scallops depending on size (cut into halves/thirds)
                                300g Fresh Spinach (stalks removed)
                                4 medium sized Spuds for mashing
                                Sauce:
                                Dash Olive Oil
                                1 small Carrot
                                ½ Onion, diced
                                150ml Double Cream
                                ½ tsp Dijon Mustard
                                ½ juice Lemon
                                2 handfuls strong cheddar, plus a bit more for topping

Set your oven to 230°C/450°F/Gas Mark 8/top of the Aga!
Peel and cut potatoes into chunks, and boil for mashing. Mash with butter and milk when done.
Arrange the fish in the bottom of an oven-proof dish.
Put the spinach in the microwave for 2-3 mins, until cooked (or steam). Strain in a sieve with a fork to remove excess moisture. Mix in with the fish.
Meanwhile make the sauce. Chop the carrot into very small chunks, fry in the olive oil for a few mins, then add the onion. Fry both until soft, on a low heat. Add the cream, heat until bubbling. Take off the heat, stir in the cheese until melted, then add the Dijon and lemon juice. Taste to check.
Pour the sauce over the fish and spinach. Top with the seasoned mash. Add some cheese to the top too.
Bake for 25-30 mins, until it looks cooked on top.
I just serve it with peas and/or fine beans, but feel free to accompany it with what you like!
They’ll be talking about your fish pie for years afterwards…

Print this Recipe Page

Know of a good, tried and tested recipe?
Please email it to Lucy:
sales@wetfishshop.com
and we’ll give it a go!