Cooking Together Fish Night – Recipes

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Cooking Together Fish Night – Recipes

We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.

  • Starter: Balsamic Glazed Prawns with Citrus Salad & Spiced Saffron Mayo
  • Main: Pan Seared Hake with Portuguese Piri Piri Sauce, Baby New Potatoes & Pea-shoots
  • Dessert: Click here for the Food Sorcery favourites
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image of fish cooking together class at the cookery school near Cheshire Didsbury and Manchester
Print Recipe

Balsamic Glazed Prawns with Citrus Salad & Spiced Saffron Mayo

Course: Starter
Cuisine: Mediterranean
Serves: 2 People

Ingredients

Ingredients

For the Prawns

  • 8 King Prawns depending on size
  • 25 ml Balsamic glaze
  • 5 g Fresh parsley 1 tbsp, chopped
  • ¼ Lemon juice
  • 1 tbsp Olive oil
  • Sea salt to taste

For the Citrus Salad

  • 1 Orange
  • 1 tbsp Green olives sliced
  • 1 tsp Capers chopped
  • 5 g Fresh dill chopped
  • 4 Sun blushed tomatoes sliced
  • 5 g Fresh parsley 1 tbsp, chopped
  • 100 g Endive lettuce trimmed
  • 1 tbsp Olive oil
  • Sea salt to taste
  • Cracked black pepper to taste

For the Spiced Saffron Mayo

  • 1 pinch Saffron
  • 2 tbsp Mayonnaise
  • ¼ Lemon juice
  • 1 pinch Chilli flakes

Method

Method

  • Combine the Saffron, Chilli flakes and Lemon juice. Leave to steep for a few minutes, then stir through the Mayonnaise and set aside.
  • Segment half the Orange and squeeze the remaining half into a bowl. Whisk in the Olive oil and season with Sea salt and Cracked black pepper.
  • Add the Green olives, Capers, Fresh dill, Sun-dried tomatoes, Fresh parsley and Endive lettuce.
  • Heat a griddle pan over medium-high heat. Season the Prawns with Sea salt and drizzle with Olive oil.
  • Sear the Prawns for 3–4 minutes, brushing with Balsamic glaze as they cook.
  • Toss the citrus salad with the Spiced saffron mayo.
  • Finish the Prawns with Fresh parsley and Lemon juice.
  • Spoon over any remaining Balsamic glaze and serve with the citrus salad.
image of seafood fish class at food sorcery cookery school
Print Recipe

Pan Seared Hake with Piri Piri Sauce

Course: Main Course
Cuisine: Mediterranean
Serves: 2 people

Ingredients

For the Hake

  • 2 Hake loin steaks 170g each
  • 1 Lemon
  • 25 g Butter
  • 1 tbsp Vegetable oil
  • Sea salt to taste

For the Piri Piri Sauce

  • 1 Banana Shallot diced
  • 2 Tomato diced
  • 2 Red chilli large
  • 1 Bird's eye chilli sliced
  • 1 Red pepper
  • 2 clove Garlic sliced
  • 1 tsp Smoked paprika
  • 3 tbsp Olive oil
  • ½ Lemon juice
  • 1 tsp Red wine vinegar
  • Sea salt to taste

Method

  • Char the red peppers and large red chillies under a grill or with a blow torch until blackened and blistered. Cover with a tea towel or cling film and leave to steam for 10 minutes.
  • Heat a splash of vegetable oil in a pan over a medium-high heat. Add the shallot and cook until soft and lightly coloured.
  • Add the garlic, bird’s eye chilli and plum tomatoes. Cook until thick and sticky.
  • Peel the skin from the peppers and chillies, then add the flesh and any juices to the pan.
  • Stir through the smoked paprika, lemon juice and red wine vinegar. Cook for 1 minute.
  • Blend the sauce until smooth, then slowly blend in the olive oil. Season to taste with sea salt and set aside.
  • Remove the fish from the fridge 15–20 minutes before cooking to allow it to come to room temperature. Pat dry and season with sea salt.
  • Heat the vegetable oil in a pan over a medium-high heat until hot but not smoking.
  • Add the fish skin-side down and cook for 4 minutes until golden and crisp.
  • Add the butter, turn the fish over and cook for a further 2 minutes, basting with the melted butter as it cooks.
  • Remove from the heat and rest for 2–3 minutes.
  • Finish with a squeeze of lemon juice and serve with the warm piri piri sauce.
image of Indian food made at Food Sorcery Manchester cookery school
Print Recipe

Baby New Potatoes with Butter Beans & Pea Shoots

Course: Side Dish
Cuisine: Mediterranean
Serves: 2 people

Ingredients

  • 25 g Pea shoots
  • 250 g New potatoes halved lengthways
  • 100 g Butter beans drained and rinsed
  • 25 g Butter
  • 1 tbsp Olive oil
  • ½ Lemon juice
  • Sea salt to taste
  • Cracked black pepper to taste

Method

  • Cook the baby new potatoes in a pan of salted boiling water until just tender. Drain well.
  • Heat the olive oil in a pan over a medium heat. Add the butter beans and cook for 2–3 minutes.
  • Add the potatoes and butter, then toss together until warmed through and lightly glazed.
  • Season with sea salt and cracked black pepper, then finish with lemon juice.
  • Serve topped with the pea shoots.
Dessert Recipes

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