Seafood Recipes

The warmer weather brings with it a longing for seafood and Kenmare based Star Seafoods is delivering freshly caught fish from boat to door. Owner Daniel McCarthy says the team are at the pier every morning personally selecting the finest fish for customers as the long-standing business has swivelled from restaurant to home deliveries. On the menu is usually salmon, hake, cod as well as crab, scallops, prawns and other seafood delights. Here’s three simple recipes to whet your appetite for all things fishy.

Scallop Gratin

INGREDIENTS

700 grams of scallops

1/2 cup white wine

20 grams flour

20 grams butter

1 cup liquid made up with the white wine (reserved from cooking) and 150ml cream

Salt and pepper, to taste

2 slices of white bread

10grams parsley

METHOD

Poach the scallops in the white wine for 1-2 minutes.

In another pan, melt the butter, then stir in the flour until it fully dissolves.

Slowly stir in the wine and 150ml of cream into the melted butter and add in salt and pepper to taste before adding back in the scallops.

Place your slices of bread with parsley into a blender and blend.

Place your scallop and sauce mixture into a ramekin or if you want to be fancy a scallop shell, top with breadcrumbs and grill until golden brown.

The Honey Roasted Salmon Baguette

INGREDIENTS

Salmon Fillet 800g

Feta cheese 200g

Garlic butter 50g

Cheddar cheese 50g

Spinach 200g

Large baguette

Honey

METHOD

1. Spread the honey and garlic butter over the salmon fillet, wrap in tin foil and bake in the oven at 200°c for 25 minutes.

2. Bake feta cheese in the oven at 200°c for 8 minutes until golden brown

3. Boil the spinach for 3-5 minutes and drain

4. Hollow out the baguette using a spoon.

5. Mix the cooked salmon, spinach and feta cheese in a bowl.

6. Fill the baguette with the mixture and cut into smaller rolls.

7. Sprinkle the cheddar cheese over the baguette and oven bake for another 3 minutes at 200°c until golden brown.

8. Serve immediately and enjoy.

Succulent Prawn Fajitas

Serves 4

20 medium prawns ,peeled and deveined

4 Tortilla wraps

2 spoons olive oil

I minced clove of garlic

Half teaspoon ground cumin

Half teaspoon chilli

Salt

Pepper

Tiny amount of chopped onion

1 seeded and chopped tomato

I peeled and cut avocado (cut into chunks)

I tablespoon fresh lime juice

Chopped fresh coriander

Half cup sour cream

Instructions

To cook the prawns ; whisk oil, garlic ,cumin ,chilli salt and onion in a medium bowl. Add in prawns and coat completely .Cover and refrigerate for at least 10 minutes . Heat a large heavy duty pan on high for 2 minutes. Add the oil and prawns . Cook until pink and cooked through, approximately 5 minutes. Turn off heat and finish with a squeeze of lime.

To make the salsa.

Combine the tomato , avocado , chillies, salt ,pepper and lime juice and stir well.

To serve; stir the sour cream with coriander and lime juice in a small bowl .Spoon the avocado salsa generously over the wraps and top with the prawns and a few spoons of cream.

Delicious!