adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Posh fish & chips
0 Likes
Total Time:
1 hour 10 minutes
Indulge in a delectable mixed fish grill with flavorful butters and crispy oven-roasted chips. Customize with your favorite seafood for a delicious and effortless meal.
Ingredients:
  • 100 g mussels scrubbed, debearded, from sustainable sources
  • 100 g clams scrubbed, from sustainable sources
  • 4 large raw king prawns shell on, from sustainable sources
  • 2 red mullet fillets skin on, from sustainable sources
  • 2 royal bream fillets skin on, from sustainable sources
  • 4 scallops coral attached, trimmed, from sustainable sources
  • 2 small squid gutted, cleaned, from sustainable sources
  • 4 sardines scaled, gutted, from sustainable sources
  • 150 g ripe cherry vine tomatoes
  • 1 lemon
  • 60 g flavoured butter of your choosing (see below)
  • 1 kg Maris Piper potatoes
  • olive oil
  • 3 sprigs of fresh rosemary
  • 250 g unsalted butter (at room temperature)
  • 1 clove of garlic
  • ½ a bunch of fresh chives (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • ½ a lemon
  • ½ a fresh red chilli (optional)
  • 250 g unsalted butter (at room temperature)
  • ½ a small onion
  • ½ a bunch of fresh mint (15g)
  • ½ a fresh red chilli
  • ½ tablespoon medium curry powder
  • ½ teaspoon fennel seeds
Instructions:
  • Prepare your choice of flavoured butter: squash the butter onto a large sheet of greaseproof paper, finely chop all fresh ingredients, zest the lemon (for the garlic butter) and mix with the butter (and spices for the curry butter) until combined. Roll the butter into a log shape, twist the ends like a Christmas cracker, and chill in the freezer for 20 minutes. Slice into 12 portions, reserving some for your fish, and return the rest to the freezer for future use. Preheat the oven to 200°C/400°F/gas 6. Scrub the potatoes clean, cut into 2cm-thick chips, and parboil in boiling salted water for 6 minutes. Drain and steam dry, then transfer to a roasting tray. Drizzle with olive oil, season with salt, pepper, and rosemary, and roast for 40 minutes until golden and crisp, turning halfway through. Check the mussels and clams, discarding any that remain open. Prep the prawns, mullet, bream, scallops, and squids as directed. Preheat the grill on high. Arrange all the fish in a skillet or ovenproof dish, add halved tomatoes, dot with reserved flavoured butter, and scatter lemon wedges. Grill for 5-10 minutes or until cooked. Serve the fish and tomatoes with the roasted chips, drizzling over the buttery juices.

Similar Recipes