It’s incredibly exciting to be able to share this recipe on my website, during Episode 2 of Britain’s Best Home Cook Mary and Dan chose this dish as their favourite Ultimate Fish Dish, which I’m still coming to terms with!!
When I found that we were going to be making a fish dish I initially thought about making a fish pie, that’s about the only fish dish I normally make, but in week 3 we’re making pies, which left me in a quandary! I often make a light prawn pasta dish with crème fraiche, but alas no actual fish but that dish inspired me to create this one.
I set out to make a creamy fish pasta that I would be happy to eat, luckily when I was trying to create this dish it was just after Christmas and I had an open bottle of Prosecco in the kitchen, well waste not want not, instead of opening a new bottle of wine I used that instead. I was quite happy with the dish but it lacked just a little bit of depth at the end… again because of Christmas we had the remnants of a delicious cheese board in the fridge, which included some Perl Las, a little sprinkling of that and the rest is history….
Follow my weekly blog, with all the bits you didn’t get to see on telly…
500ml fresh fish stock
200g salmon fillet, skinned
200g cod fillet, skinned
200g live mussels on shells
6 king prawns, shells on
3 king scallops
2 large shallots
2 garlic cloves
150ml double cream
Caws Cenarth Perl Las cheese
2 tbsps of parsley
Ground black pepper
Samphire to garnish
1. Prepare and devein the prawns. Clean and debeard the mussels.
2. Cube the fish and slice the scallops in ½.
3. Heat the oil in a pan with a lid, add one shallot finely sliced and one garlic clove minced, fry gently until softened.
4. Add 75ml of the prosecco to the pan and boil for approx. 30 secs to burn off the alcohol, add the mussels, cover with a lid and cook for approx. 3 minutes, until most of the mussels are open. Drain the mussels and reverse the cooking liquid.
5. Add the fish stock to the pan and bring to a simmer, add the salmon and cod and poach for 1 min, then the prawn and scallops for 1 minute.
6. Remove the seafood very carefully not to break up the fish cubes and reserve the cooking liquid, combine with the mussels cooking liquid.
7. Finely dice the 2nd shallot and mince the other garlic clove.
8. Heat ½ the butter in the pan with the shallot and garlic clove and fry gently.
9. Add the rest of the prosecco and boil until reduced, this takes about 10 minutes. Add the reserved cooking liquid and reduce for a further 20 minutes approximately.
10. Stir in the cream and reduce again.
11. Reduce the heat and add the rest of the butter and a sprinkling of cheese, a tiny bit at a time tasting with each addition, season with black pepper and lemon juice, the sauce will taste quite salty but when the seafood and pasta is mixed in it will balance out.
12. Add the seafood to reheat, being careful with the fish cubes.
13. Gently steam the samphire.
14. Finely chop the parsley and chives, add most to the pan.
15. Combine with the pasta to serve. Garnish with samphire and another sprinkling of herbs.
For those of you not lucky enough to live in wales it may be difficult for you to get your hands on Perl Las cheese, try another blue cheese, but just a little at a time, the aim is for the cheese to season the dish, not for the dish to taste of blue cheese.
Bradley my son absolutely loves pizzas, it’s his favourite food, my other kids like pizza as well but they all love garlic bread so this recipe always goes down a storm!
The bread base recipe that I use for this recipe is also the recipe I use when I make pizzas with the kids, if I have a day off on a Friday quite often I will prepare bases for the kids to create their own pizzas, then for dessert we make a sweet pizza!
I also use this bread recipe make pizza bases which I part bake then top with tomato sauce, cheese and toppings, freeze them, making homemade cook from frozen pizzas. Obviously I don’t only have homemade frozen pizzas, I quite often buy store bought frozen pizzas but homemade does taste much better.
When I do buy frozen pizza I usually buy margarita pizza so I can add different toppings for Alan & I versus toppings for the kids.
Follow my weekly blog with all the bits you didn't get to see on telly...
125g strong white bread flour, plus extra for rolling
½ tsp salt
1 tsp olive oil
15g fresh yeast
Block of butter
1 garlic bulb
2x garlic cloves
Ground black pepper
1 ball of mozzarella
1. Preheat the oven to 180 C.
2. Bake the garlic bulb whole wrapped in foil for 30 minutes.
3. Add the flour, salt and yeast to a bowl and add the water and olive oil gradually, you may not need all of the liquid.
4. Bring together to form a dough
5. Knead the dough, for at least 10 mins.
6. Leave to rise until doubled in size.
7. Preheat the oven to 220 C fan.
8. Divide into 2, roll in a rough round.
9. Mince the 2 garlic cloves with the roast garlic, softened butter and garlic powder and season.
10. Coat the dough round with the butter and tear over some mozzarella.
11. Bake for 12-15 mins.
12. Sprinkle over chopped parsley.
Tesco bakery will actually give you fresh yeast for free if you ask for it!
200g Tipo “00” flour, plus more for dusting
40g fine semolina
6 large free range egg yolks
1 tbsp. Extra virgin olive oil
2 tbsps. cold water
1. Place the flour and semolina in a bowl and make a well.
2. Add the yolks, oil and water to the well and stir in the flour gradually.
3. Once a dough is formed knead for approx. 4-5 mins, wrap in cling film and rest.
4. Split the dough into 4, keep 3 covered. Roll the pasta through a pasta machine on the highest setting twice, then drop down the thickness once on the machine and run the pasta through twice again, keep repeating until on the thinnest setting, run through twice, then use the machine to cut into linguine. Repeat with the rest of the dough.
5. Hang to dry.
6. Too cook add to boiling water with a little salt and olive oil and cook for 2-3 minutes.
Homemade pasta can be made into any shape or used for ravioli, just stop before cutting the dough into linguine.
I love serving my pasta simply with home made pesto.
My favourite use for wild garlic is this pesto recipe, I think it really showcases the flavour of the wild garlic, it’s like a little jar of sunshine in the fridge just waiting liven up any dish, even on a dismal day!
Wild garlic pesto can be added to most meals, with fabulous results, stir through pasta, melt onto freshly roasted vegetables, drop into soups for a pop of flavour or sprinkle over an ordinary salad to make it anything but ordinary!
You can whip a large batch of this pesto if you manage to get your hands on lots of wild garlic, as it freezes well.
120g wild garlic
Juice of half a lemon (might need more)
15 walnuts halves
2 handfuls of parmesan (finely grated)
Garlic pepper (ground black pepper if you prefer)
1. Thoroughly wash the wild garlic breaking off the hard stems.
2. Add the garlic to a food processor with a glug of olive oil, blitz the leaves, and if dry add a little more olive oil.
3. Add the walnuts, parmesan, lemon juice and season, blitz and taste, (tasting is very important with this recipe as you can add little bit more or less of any of the ingredients to get the flavour you like).
4. Add more olive oil if required.
Wild garlic pesto will keep in the fridge for about a week, to freeze put into an ice cube tray and put in the freezer, once solid transfer to a zip lock bag.