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Fathers Day Fish Class in Conjunction with Old Pulteney

A Taste of the Sea – Recipes with Old Pulteney

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Whiskey Cured Salmon;
  • Old Pulteney & Sea Salt Butter;
  • Sea Bass with Sauteed Potato and Asparagus;
  • Old Pulteney Whiskey Sauce;
  • Seabass & King Prawn En Papillote;


Whiskey Cured Salmon

Ingredients – Serves 2 or more for a Canape

  • – 400g tail fillet of salmon, scaled but not skinned
  • – 2 tbsp coarse rock salt
  • – 1 tbsp runny honey
  • – 6 tbsp Old Pulteney whisky

To serve:

  • Cracked black pepper, Mara Shony seaweed,
    Mustard Mayonnaise or
    Lemon wedges


  1. Check the salmon for small bones. Make 3 small slits through skin to the flesh, sprinkle half the salt, whisky and honey into a shallow dish.
  3. Add the salmon, turning it over in the ‘cure’. With the skin side down spread the remaining cure over the top of the salmon.
  5. Cover with cling foil and press to weigh the salmon down using a plate.
  7. Refrigerate to cure for a minimum of 2 days (ideally 3-4 days).
  9. Drain off the cure and other liquids and dry thoroughly with absorbent kitchen paper.
  11. Slice the salmon on an angle to create a ‘D’ cut.
  13. Garnish with lemon wedges and coarsely ground black pepper or dried seaweed and crusty bread and butter with Mustard Mayo to serve.

For the mustard mayo: mix 150mls mayonnaise with 2 tsp French style Dijon mustard and a splash of Old Pulteney to give a final flourish.

Old Pulteney & Sea Salt Butter


  • – ½ block of unsalted butter, room temperature
  • – ½ tsp of Maldon Sea salt flakes
  • – 5ml Old Pulteney – this is really to your taste, we find that 5ml brings a delightful sweetness to the butter.  if you want to bring the whisky flavour through more, try with 10-15ml.  


  1. Place all the ingredients in a mixing bowl and combine well.
  3. Place a sheet of cling film on your working bench, spread butter in the centre, and chill until firm.
  5. Slice with cling film on and place on top of your favourite fish right before serving.

Sea Bass, Sauteed Potatoes and Asparagus

Ingredients – Serves 2:

  • – 4 sea bass fillets, skin on
  • – Cooked unpeeled new potatoes, chilled and halved
  • – 8 spears of asparagus, end bits snapped off
  • – Salt and pepper
  • – rapeseed oil
  • – 1 lemon
  • – Knob of butter (you can use Old Pulteney & Sea Salt butter)


  1. Place a large non-stick pan over medium heat and get it thoroughly hot.
  3. Splash half of the oil in the pan and sauté potatoes until golden, season well, remove from the pan, set aside and wipe the pan with a kitchen roll.
  5. Place the pan back on the heat and get it hot again.
  7. Score the skin side of the fish and rub it with oil.
  9. Sprinkle the pan with a pinch of salt and heat the salt until smoking hot, turn the temperature to medium-low. Press the fish, skin side down into the pan, it will try to curl don’t let it. You can release it roughly after 20 seconds, add another splash of oil and toss in the asparagus. Let it cook together until the meat side of the fish looks almost cooked (and has changed its colour). Flip the fish, add the potatoes back to the pan, finish with the butter and squeeze of lemon.
  11. Make sure that the lemon doesn’t hit the crispy skin as that would make it soggy.
  13. Serve together with whisky sauce.

Whiskey Sauce


  • – 50g butter
  • – 2 shallots, finely chopped
  • – 100mls Old Pulteney Whisky
  • – 100mls water
  • – 1 bay leaf
  • – 150mls double cream
  • – Salt & freshly ground black pepper
  • – Handful of chopped parsley


  1. Melt the butter in a saucepan, add the shallots and cook over a low heat until soft.
  3. Heat the whisky in a ladle and ignite, taking care not to burn your eyebrows!  Pour the flaming whisky over the lobster shells, shaking the pan until the flames subside.
  5. As soon as the flames die down add the water. Bring to the boil and simmer for 7mins or until the liquid has reduced by a third.
  7. Remove from the heat to infuse for 10 minutes.
  9. Add the cream to the pan, bring it up to the boil and simmer for 2-3 minutes. Add the herbs and season to taste with salt and pepper to taste. Spoon into a dish to serve.
  11. Consider serving this and finishing with a splash of ignited whisky from a ladle for a dramatic conclusion!

Serving suggestions: A mixed leaf salad and lightly salted steamed potatoes to compliment the richness of this dish.

Seabass & King Prawn en Papillote

Ingredients – Serves 2:

  • – 4x skinned seabass fillet
  • – 12 King Prawns – you will clean and butterfly these
  • – 2x red onions, sliced
  • – 4x clove of garlic, crushed
  • 2x carrot, cut into ribbons
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – Fresh Ginger – cut into match sticks
  • – 1 knob of Old Pulteney Butter per parcel, or substitute with Olive oil
  • – Handful Italian flat-leafed parsley
  • – Sprigs of thyme 2 per parcel 
  • – Seasoning

To serve – crusty bread, butter and a squueze of lemon


  1. Cut 4 large squares of parchment paper.
  3. Preheat oven to 200C.
  4. Pat seabass dry.
  6. In a bowl, gently toss the fennel, tomatoes, ginger, carrot, onion, garlic, parsley, salt and pepper to coat.
  8. Form a pile of the vegetable mixture in the centre of each of the sheets with the knob of butter on top.
  9. Clean your prawns, then slice down the middle lengthways, leaving a connection so they are flattened/ butterflied.
  11. Place the prawns and a piece of seasoned seabass on top of each mound, with the sprigs of thyme, skin side up. Fold parchment in half, over top of fish and veg, and fold the edges over 2-3 times to seal.
  13. Bake packets for 15 minutes.
  15. Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
  17. Serve with crusty bread, or sourdough and your whisky butter, with a squeeze of lemon on top.


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