Tag Archives: Fish

My Seafood Chowder Recipe

I don’t often order Seafood Chowder when I am out.  Primarily because I am allergic to Haddock, and even though there may not be pieces of haddock in the chowder itself, it may have been used to make stock. So if I have it, it’ll be homemade.

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. The word chowder comes from the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, then it spread to Nova Scotia, New Brunswick, and New England. The standard New England-style chowder now contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes. This is actually disputed as being a true chowder because of the absence of milk or cream. Eighteenth-century chowders were more varied; meat or poultry chowders were made, and wine, spices, herbs, cider, and other flavourings were often added.

Continue reading

Herb & Mustard crusted Salmon with Celeriac Mash Recipe

In my quest to increase the fish intake there was a request for salmon. And as most of my cooking during the week has some kind of a time restraint, most fish dishes are perfect.  This dish would be as good with monkfish (I know, I know- monkfish -again), or cod. The celeriac is a nice restauranty touch to the mashed potato, but not strictly necessary.


Herb & Mustard crusted Salmon with Celeriac mash


½ a celeriac, peeled and diced

250g potatoes, peeled and diced (to the same size as the celeriac)

150g of dried breadcrumbs

juice ½ lemon

1 tablespoon of chopped herbs (I’m using dill here which would be my herb of choice for this)

2 tablespoons of wholegrain mustard

2 x 175g salmon fillets

25 butter


Heat oven to 200oC.  Boil the celeriac and potato for 15-20 mins or until tender.

Meanwhile mix the breadcrumbs, the lemon juice, the herbs and 1½ tablespoon of the mustard.

Herb Crusted Salmon

Put the fish on a well oiled baking tray, drizzle over the rest of the juice and spoon the crumb mix on top. I like to be a bit loose with the crumb, in other words pile it high and don’t worry about spreading it out.  As it cooks it will naturally “deflate” and set in shape, so need need for any mad artistic pressing and shaping. Bake for 20 mins, or until the fish is cooked, and the crumb a lovely crispy texture.

Herb Crusted Salmon

Drain the veg, then mash in the pan with the butter and remaining mustard.

Herb Crusted Salmon

Season and serve with the salmon.

Herb Crusted Salmon



A meal that defies the norm- Michael O’Hare

I don’t watch much TV.  And don’t really watch any cookery programmes.  But I just LOVE the Great British Menu.  I love seeing new chefs, and old chefs.  And lots of new dishes to oogle over.

This year the chef that came out of nowhere was Michael O’Hare. The first time I saw him on the screen I literally thought – this will never work.  But even after he cooked his first starter you just knew there was something special. And it wasn’t just his dishes, it was his manner.  He was just so nice! To the other chefs, to the judges, and very sympathetic to the ingredients he used.

But his dishes, his dishes are so special.  And like nothing I’d ever seen before.  Even our visit to The Fat Duck ,the epitome of British cooking to another level, didn’t prepare you for his food.

The mystery starts, with how to GET to the restaurant.  There’s no sign.  Very cool.  Very cool indeed.  And I won’t spoil the surprise.  Although judging by the smile on the security guards face, we weren’t the first to be flummoxed.

A new face in British cooking

A new face in British cooking

It’s quite clear on the website that teenagers are welcome, but you must let them know. Which we did, and Jordan, to be fair, ate everything, and just loved the experience of it all.

Reception - with the "Hands"

Reception – with the “Hands”

There is no menu, except for a wine list.  We only got the tasting menu, not the menu with wines.  To be honest, I prefer to just enjoy the food, and feel a different glass of wine, after a number of courses, spoils the evening for me. Nigel and Jords both had soft drinks, and I had a carafe. And I think more restaurants could do carafe offerings.  I think they are a great idea.

I won’t spoil the experience.  I snapped it at the time, and have just spent far too long looking at the pictures I took myself.  The only exception, because, to be fair, it was on television- is one of the fish dishes-

The fish and chips from the Great British Menu

The fish and chips from the Great British Menu

The excitment was off the scale.  I felt sorry for the other diners- but the staff were so nice, and joined in with our enthusiasm.  The great thing about the meal, was it didn’t follow any normal dining protocol.  So that, just in the click of a camera shot, it was over.
Wednesday 30 Mar 075