By Anna Haugh From Saturday Kitchen Ingredients For the sea trout 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper For the sauce 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl …
By Richard Bainbridge From Saturday Kitchen Ingredients For the sea bass 800g/1lb 12oz sea bass, gutted, fins and scales removed handful of fresh green herbs, such as flatleaf parsley, fennel, thyme or bay leaves 1 lemon slice 2 large free-range egg …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only 4 tbsp olive oil salt and freshly ground black pepper For the dressing 1 large red chilli 6 spring …
Indulge in a succulent fish supper with steamed asparagus and boozy butter—a harmonious blend of flavors and textures that guarantees a memorable dining experience. By Freddy Bird From Saturday Kitchen Ingredients For the sea trout 1kg/2lb …
By Bryn Williams From Saturday Kitchen Ingredients For the herb crust 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped 2 tbsp fresh chervil, finely chopped 2 tbsp fresh chives, finely chopped 75g/2½oz vegan butter, melted For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bream 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz unsalted butter 1 onion, sliced 3 celery sticks, sliced 50ml/2fl oz dry vermouth 300ml/10fl oz dry white wine 3 large potatoes, peeled …
By ViVek Singh From Saturday Kitchen Ingredients For the sea bream 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder ½ tsp salt ½ lime, juice only For the spice crust 4 shallots, roughly chopped 4 garlic cloves, roughly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste For …
By Anna Haugh From Saturday Kitchen Ingredients vegetable oil, for deep-frying 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs 350g/12oz salted butter 2 x 150g/5½oz sea …
By Paul A. Young From Saturday Kitchen Ingredients For the truffles 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating For …
By Ching-He Huang From Saturday Kitchen Ingredients For the steamed sea bass 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced …
By Angela Hartnett From Saturday Kitchen Ingredients For the roast potatoes 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly sliced 1 head fennel, thinly sliced 1 tsp fennel seeds, crushed 500g/1lb 2oz waxy potatoes, such as Pink Fir …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skate wing 2 tbsp olive oil 2 x 200g/7oz skin-on sea bass fillets, boned 75g/2½oz unsalted butter 6 fresh sage leaves 75g/2½oz capers, drained 1 lemon, juice only For the poached oysters 75g/2⅔oz unsalted butter …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil For the basil butter sauce 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised mushrooms 2 dried ancho or chipotle chillies 2 Portobello mushrooms dash olive oil 1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped 2 tbsp tomato purée …
By Matt Tebbutt From Saturday Kitchen Ingredients For the curried chowder 50g/1¾oz unsalted butter 1 potato, peeled and diced 1 leek, diced 2 celery sticks, diced ½ fennel bulb, diced 2 garlic cloves, finely chopped 1 tbsp mild curry powder 1 star anise 50ml/2fl oz dry …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass ceviche 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced 2 tbsp olive oil 2 limes, juice only 2 shallots, finely chopped 1 bunch fresh chives, …
