This dish is similar to a ceviche except it has the delicious twist of adding coconut milk to the fish after it has marinated in lime juice.
TO DRINK: A chilled dry rosé, such as Solms-Delta Lekkerwijn. CHEAT’S TIPS You can entertain on call with a whole range of bite-sized savoury nibbles. Stock up on…
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red
If you’re wishing for a slightly more adult and sophisticated version of fish fingers, look no further than hake goujons with a minty dipper. These crispy golden bites…