Seafood

Smoky Chillied Prawns

Smoky-Chillied-PrawnsIngredients:
* 10 small green chillies
* 20 cooked jumbo prawns, peeled
* 5 tablespoons olive oil
* coarsely ground sea salt
* lemon wedges, to serve

Barbecued Scallops

Barbecued-Scallops_cIngredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

Barbecued Lobster

Barbecued-LobsterIngredients:
* 1 freshly boiled lobster, about 750 g (1 1/2 lb)
* 50 g (2 oz) butter
* 2 tablespoons brandy
* 4 tablespoons double cream
* salt and pepper
* shredded lettuce, to serve

Red Trout with Fennel Mayonnaise

Red-Trout-with-Fennel-MayonnaiseIngredients:
* 175 g (6 oz) butter, softened
* 1 teaspoon lemon juice
* 4 red trout, about 250 g (8 oz) cleaned weight, heads and tails left on
* pepper
* dried fennel stalks, for cooking
* lemon wedges, to garnish

Fennel Mayonnaise:
* 3 egg yolks
* finely ground sea salt
* 300 ml (1/2 pint) olive oil, at room temperature
* 1-2 teaspoons tarragon vinegar
* 1 small bulb fresh fennel
* pepper

Fish ravioli

Fish-ravioliIngredients:
* 250 g (8 oz) white fish fillets, such as cod, cooked and flaked
* 2 canned anchovies, drained and pounded
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* grated peel and juice of 1/2 a lemon
* 1 egg yolk
* pepper
* freshly grated nutmeg
* 3-egg quantity Pasta Dough
* chopped fresh parsley, blanched
* shredded leek and strips of lemon peel, to garnish

Leek sauce:
* 60 g (2 oz / 1/4 cup) butter
* 500 g (1 lb) leeks, cleaned and sliced
* 155 ml (5 0 oz / 2/3 cup) fish or chicken stock
* 155 ml (5 fl oz / 2/3 cup) thick sour cream

Lobster shells

Lobster-shellsIngredients:
* 8 conchiglie (large shells)
* meat from a 500 g (1 lb) cooked lobster
* 2 teaspoons lemon juice
* salt
* cayenne pepper
* 155 ml (5 fl oz / 2/3 cup) double (heavy) cream
* 1/2 teaspoon grated lemon peel
* 2 teaspoons chopped fresh dill
* pepper
* lemon twist and sprigs of dill, to garnish

Grilled Prawns with Basil Butter

Grilled-Prawns-with-Basil-ButterIngredients:
* 24 large uncooked Mediterranean prawns
* olive oil, for brushing
* 175 g (6 oz) butter
* 24 large basil leaves, roughly chopped
* 2 large garlic cloves, crushed
* salt and pepper
* few basil sprigs, to garnish

Tuna Steaks with Mustard

Tuna-Steaks-with-Mustard_cIngredients:
* 50 g (2 oz) butter, melted
* 3 teaspoons Dijon mustard
* 1 tablespoon lemon juice
* 4 fresh tuna steaks, about 150 g (5 oz) each
* salt and pepper
* lemon slices, to garnish

Deep Sea Skewers

Deep-Sea-SkewersIngredients:
* 4 rashers of streaky bacon, rinded
* 2 cod or halibut steaks, skinned and quartered
* 8 large cooked prawns, peeled
* 4 mushrooms
* 4 tomatoes, halved
* salt and pepper
* watercress sprigs, to garnish

Marinade:
* 6 tablespoons lemon juice
* large pinch of paprika
* 2 tablespoons olive oil
* 1 bay leaf
* parsley sprig
* 1 small onion, sliced
* salt and pepper

Barbecued Trout with Garlic and Rosemary

Barbecued-Trout-with-Garlic-and-RosemaryIngredients:
* 2 garlic doves, crushed
* 2 rosemary sprigs, divided into short lengths
* 4 trout, about 250 g (8 oz) each, cleaned
* 6 tablespoons olive oil
* finely grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* salt and pepper

To garnish:
* 16 pitted green olives
* 16 blanched almonds

Grilled Sea Bass with Parsley, Lemon and Dill

Grilled-Sea-Bass-with-Parsley-Lemon-and-Dill_cIngredients:
* 1 sea bass, weighing 1.25 kg (2 1/2 lb), scaled and cleaned
* 3 tablespoons roughly chopped parsley
* juice and grated rind of 2 lemons
* 4 tablespoons olive oil
* 4 dill sprigs
* salt and pepper

To garnish:
* lemon wedges
* small dill sprigs

Spicy Grilled Trout

Spicy-Grilled-TroutIngredients:
* 4 x 250-300 g (8-10 oz) trout, cleaned
* 1 tablespoon sweet paprika
* 1 1/2 teaspoons salt
* 1/4 teaspoon chilli powder
* 4 teaspoons finely chopped onion
* oil, for brushing
To garnish:
* lemon wedges
* parsley sprigs

Barbecued Red Bream

Barbecued-Red-BreamIngredients:
* 1 red bream, total weight about 1.5 kg (3 lb), cleaned
* 1 lemon
* 24 blanched almonds, toasted
* 1 small onion, finely chopped
* 6 tablespoons olive oil
* 2 tablespoons roughly chopped parsley
* salt and pepper
To serve:
* 1-2 tablespoons capers
* 200 ml (7 fl oz) mayonnaise

Red Mullet Grilled in Vine Leaves

Red-Mullet-Grilled-in-Vine-Leaves_cIngredients:
* 4 red mullet about 175 g (6 oz) each, scaled and washed
* 6 tablespoons olive oil
* 2 bay leaves, crushed
* 1 tablespoon thyme leaves
* 1 tablespoon chopped chives
* 1 teaspoon crushed black peppercorns
* 1/2 teaspoon salt
* 2 garlic cloves, finely chopped
* 2 tablespoons lemon juice
* 12 large preserved vine leaves, rinsed well

Grilled Bream with Pesto and Tomato Sauce

Grilled-Bream-with-Pesto-and-Tomato-Sauce_cIngredients:
* 4 red bream steaks, about 175 g (6 oz) each
* 6 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* 4 anchovy fillets, chopped
* 3 tablespoons pesto sauce
* salt and pepper

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