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Lock-down resourcefulness....

Lock-down resourcefulness....
I am sure that many people are being extra creative in the kitchen just now - but with some ingredients hard to source - it requires a lot of effort. On a 'one-a'day' walk - I found wild garlic growing - and have used that - but parsley or easy-to- come by rocket and spinach - can also be used...just add some crushed garlic for the extra kick.

Billingsgate is very empty and many businesses have shut down - partly because of lack of trade - but also because many fishermen have tied up their boats.
With no restaruant and hotel's to sell too - selling a catch is proving to be challenging. There are a few trying - but it is getting harder.. 

We would normally be promoting seafood that is less utilised - but Direct Seafood offered boxes of cod, salmon and bass - hence the choice of fish for the recipes. But we think that farmed favourites such as salmon and  seabass and the nations big choice - cod - will be fairly easy to come by in the major retailers either fresh or frozen... Other favourites include pollack, haddock and hake  - or look on line to find fishermen and fishmongers that will deliver...

I have found several - so worth trawling the internet.. you may find a real gem...

In lock down - I had a call from Direct Seafood who where offering a home delivery service - (not now sadly) I arranged for a delivery of special fish boxes for my local community... it was a popular sell and over 25 neighbours ordered fresh cod, salmon and bass - along with a bag of frozen prawns. The general feeling was fantastic - as the seafood was restaurant quality and superb...

I wrote the following recipes for the participants of the scheme and I have had lots of positive feedback from several people who are not allowed out at all...

So - here are some recipes that are quick to make and ingredients - easy to source.. 

We hope to see many of our cancelled customers back on courses very soon. 

Please don't forget us when planning a gift for a friend and think about one of our certificates... we promise to deliver the very best day we can and create a special memory...

Be well and safe...

CJ Jackson and Stewart McQueen
Principal and CEO 
The Seafood School at Billingsgate

and our recipes for March....

Serves 4
4 x 170g cod fillets,
4 small potatoes
1 tsp freshly grated ginger
2 cloves garlic
1 large tomato
3 tbsp oil
1 small onion, roughly chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cumin
½ tsp chilli powder
1 tbsp roughly chopped coriander
Salt and freshly ground black pepper
To serve – Raita – see below
Skin and pin-bone the fish fillets as necessary, keep chilled until required.
Cook the potatoes in their skins until soft – this will take 10-12 minutes, allow to cool and then peel and grate coarsely.
Heat the oil in a frying pan, add the onion and cook over a low heat until completely soft. Stir in the spices and stir over a medium heat until the mustard seeds begin to pop and the onion turns golden brown. Add the potatoes and coriander, stir together and season well with salt and pepper.
Preheat the oven to GM6. Line a baking sheet with kitchen foil. Arrange the fish on the baking sheet and spoon the ‘Bombay’ potatoes on top and bake, uncovered, in the oven for 12 - 14 minutes or until the fish has lost its translucency and the potato topping is crusty golden brown. Serve with Raita.

1 cucumber, grated
1 tsp salt
Greek yoghurt
Chopped mint
Plenty of ground black pepper
Put the cucumber into a colander and sprinkle with the salt, leave to stand on the sink drainer for 15 minutes. Press to push out as much liquid as possible and pat dry.
Tip the cucumber into a bowl and add Greek yoghurt and mint to taste with plenty of black pepper.

STEAMED SEABASS with Ginger and Honey
Serves 2

2 seabass fillets, pin-boned, skin on
½ tsp turmeric
2 cardamom pods, crushed
2 tbsp light soy sauce
2 tsp grated (or ginger)
½ tsp finely grated orange zest
½ tsp honey
1 clove garlic, grated (optional)
2 spring onions, finely sliced
6 mange tout or beans, sliced
To serve
Coriander leaves

Cut the sea bass fillets into 3. Set aside.
Mix the cardamom, turmeric, soy sauce, ginger, orange zest, honey and garlic together, lightly season with ground black pepper.
Roll the bass strips in the marinade and arrange in a single layer on a piece of baking parchment and leave to stand for 10 – 15 minutes, chill if required.
To cook lift the bass (still on the paper) into a steamer over boiling water. Sprinkle the spring onions and mange tout over the fish. Cover the steamer with a well-fitting lid and extra foil to help seal, if required. Check the fish after 4 minutes and continue to steam if necessary. The fish will flake and the mange tout and spring onions just cooked.
Serve with the Cauliflower Rice (or noodles if desired) and sprinkle any remaining juices over the top. Sprinkle with fresh coriander to serve.

If you don’t have a steamer (wrap the marinated fish in greaseproof paper and bake in a hot oven for 7 – 10 minutes or until the fish is just cooked)

I’ve noticed that wild garlic is out in the woodlands now… It is very strong and pungent – so mix with parsley or rocket to whiz to a paste.

For the pesto
A handful of wild garlic leaves, thoroughly washed and blanched in boiling water for 30 seconds.
A handful of parsley or dill
50g grated cheese (I would use vintage cheddar – but whatever you have in the fridge)
Handful of nuts (cashews, almonds etc)
Grated zest 1 lemon or lime
Rapeseed or olive oil
For the salmon
2 salmon fillets
A handful of peeled King prawns
Splash of lemon juice or 1 tbsp white wine

For the pesto put the prepared wild garlic leaves and herbs into a food processor and whiz to chop well. Add the cheese, nuts and citrus zest. With the machine going add enough oil to form a paste and then season with salt and pepper to taste.
Heat the oven to gas mark 6 (200C). Line a baking sheet with foil and brush with oil. Add the salmon fillets and some prawns alongside, season lightly and splash with lemon juice. Roast in the oven for 8 – 10 minutes or until the fish has lost its translucency and the prawns have turned pink, if you press the salmon you will feel the fish flakes separate.
Serve with the pesto drizzled over the top.


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