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Fish Dishes of the World – Recipes

Fish Dishes of the World Recipes

We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  1. Wild Garlic Gnocchi with Prawns, Rocket, Basil & Chilli.
  2. Pan-Fried Salmon with Sauce Vierge and English Asparagus.
  3. Thai Yellow Curry.

Wild Garlic Gnocchi with Prawns, Rocket, Basil & Chilli

Ingredients – Serves 2:

  • 350g Desiree potatoes, cut into equal sizes unpeeled.
  • 1 egg yolk
  • 75g plain flour
  • Grated nutmeg
  • Rice flour for dusting.
  • 35g Wild Garlic.
  • Ice


  • 300g raw prawns deveined.
  • 150g wild rocket
  • 1 shallot
  • 1 x garlic clove
  • 1/2 red chilli
  • 10 basil leaves
  • Extra Virgin olive oil
  • Maldon sea salt.
  • Freshly ground black pepper
  • Grated Parmesan to serve.


  1. Prep the potatoes and put in a saucepan with lots of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes).
  2. In the meantime, place your washed wild garlic into a colander and sit on top of the cooking potatoes until just wilted (seconds!) remove and refresh in iced water. Put into a clean tea towel and squeeze over a sink until all the moisture is removed. Chop finely and set to one side.
  3. Drain the potatoes in a colander and allow to cool until they can be handled and the skins removed. While the potatoes are still warm, mash them until smooth or pass through a ricer, then set aside to cool completely.
  4. Throw the cooled potatoes into a large bowl and season with salt and pepper. Stir in the egg yolk and chopped wild garlic and add the flour. Bring the mixture together to form a dough. Add more flour or water if needed.
  5. Sprinkle the rice flour on a clean surface and roll out the dough into long sausage shapes. With a sharp knife cut the roll into cylinder shapes of about 2cm/1in. Use the back of a fork to mark out indentations. Set aside.
  6. Heat the olive oil in a large frying pan, Add the shallot, garlic and chilli and fry until the onion is soft and translucent. Add the prawns, stir in the rocket and basil and stir-fry for a couple of minutes to heat through. Season, to taste.
  7. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top (not long, maybe a minute!) then lift them out with a slotted spoon. Drain on a clean tea towel  and mix into the sauce, taking care not to break up the gnocchi.
  8. Serve immediately with some freshly grated parmesan, some fresh rocket and wild garlic flowers.

Pan-Fried Salmon with Sauce Vierge and English Asparagus

Ingredients – Serves 2:


  • 1 x confit garlic clove
  • A small handful of fresh basil, stems removed, leaves chopped
  • 3 stems of chervil, leaves removed and chopped
  • 3 stems of parsley, leaves removed and chopped.
  • 3 coriander seeds, crushed
  • 2 ripe tomatoes
  • 100ml extra virgin olive oil
  • 1/2 lemon
  • Salt and fresh ground black pepper.
  • Ice


  • 2 salmon fillets, skin on, around 125g per person.
  • 6 stems English asparagus, woody ends removed and trimmed.
  • 1 tbsp olive oil.
  • Salt


  1. Confit garlic: Put the cloves of unpeeled garlic in a ramekin and cover with olive oil. Add rosemary and salt. Put in a low oven for 20 minutes or until the cloves are soft. Leave to cool. Spread the soft sweet garlic on bread or add to sauces. Use the garlicky oil for adding flavours to your recipes. Should keep in the fridge for a month if submerged under oil in a sealed jar.
  2. Blanch the asparagus in salted boiling water for two minutes. Remove and refresh in iced water. Remove and dry on kitchen paper/clean tea towel.
  3. Sauce Vierge: Keep your asparagus water boiling and drop in the tomatoes for a few seconds. Drain and refresh in a bowl of iced water. Peel, deseed and finely chop the tomatoes.
  4. Place in a bowl with the garlic, chopped herbs and crushed coriander seeds. Mix in the olive oil and lemon juice then season to taste with salt and black pepper. Leave to one side.
  5. Put a frying pan over a medium heat and add a good dash of olive oil. Add the salmon fillets, skin-side down, and cook for about 5 minutes until the skin is crispy.
  6. Flip over and cook the other side for another 5 minutes, or until both sides are golden brown. Season the fish lightly while still in pan.
  7. Place salmon on warm plates to rest, cover with foil to keep warm.
  8. Add prepped asparagus to the pan juices with a knob of butter. Toss to warm through and season with freshly ground black pepper.
  9. Warm the sauce gently in a small saucepan.
  10. Spoon the sauce over and around the salmon and top with the asparagus.
  11. Eat!!

Thai Yellow Curry

Ingredients – Serves 2:

  • 1 tbsp vegetable oil
  • 1 small onion, finely sliced
  • 1/2 400ml can coconut milk
  • Juice 1 lime
  • 1tsp palm sugar (to taste)
  • 1 tbsp fish sauce (to taste)
  • 300-400g sustainable cod/cod cheeks or other white fish (skinless and boneless), cut into pieces
  • Small bunch fresh coriander, chopped
  • Steamed jasmine rice to serve

Curry Paste:

  • 1 green bird’s eye chilli
  • 1 garlic clove
  • 1/2 lemongrass stick, outer leaves removed, roughly chopped
  • 1 shallot, roughly chopped
  • 2cm piece fresh ginger, chopped
  • 1 tsp Thai shrimp paste (from the world food aisle of supermarkets)
  • 1/2 tbsp medium curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp fish sauce

Thai Slaw:

  • 2 carrots, grated
  • 1/2 red onion finely sliced
  • 50g beansprouts
  • 1/2 red chill finely chopped
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • Small handful of chopped fresh coriander.


  1. Throw all of the curry paste ingredients in a blender and whizz until completely combined. Put to one side. (Will keep in an airtight jar for one week in the fridge.)
  2. Fry the onion in a deep saucepan on a medium heat until softened and add the curry paste. Leave to simmer on a low heat for five minutes to let the flavours develop.
  3. While your curry paste is cooking prepare your vegetables for the Thai slaw.
  4. Add the coconut milk, fish sauce, lime juice and a palm sugar to the pan and leave to simmer on a low heat for 10 minutes, stirring occasionally. The fish sauce, lime and sugar are seasonings for your curry.. keep tasting and add more to your taste.
  5. Mix all of your Thai slaw vegetables together. Mix the lime juice and fish sauce together and pour over, tossing everything together with clean hands.
  6. Add the cod cheeks to the curry, stir very gently to coat in the sauce and leave to cook through for 5 minutes. (Do not stir or you could break up the delicate fish.)
  7. Serve the curry over steamed Jasmine rice, garnish with lots of chopped coriander and serve the Thai slaw on the side.. you could even add some Thai crackers to dip in the sauce!!
  8. Enjoy! Don’t forget to express yourself with the ingredients next time you cook it! Try different fish! Add seafood, prawns, squid or crab meat! Experiment with heat levels from the chilli, and amend the paste according to your tastes/loves of certain ingredients!

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