Recipe: The Pembroke's Seafood Skillet
Recipe of the day
1 clove of garlic
40g of calamari
120g of large mussels
4 large Dublin Bay prawns, shell on
250g of Atlantic cod, skin on
30ml of white wine
100g of baby potatoes, cut and cooked
100g of seasonal vegetables, blanched
Handful dill, finely chopped
20 ml cream sauce
Serves 1 person
1. Heat the oven to 175C. Pan-sear the cod fillet in a skillet pan with 10ml of olive oil and garlic. Remove cod and place on a baking tray in oven 175C and allow skin to become crispy (approx 10 mins).
2. While the cod is cooking add the calamari, mussels and prawns to the skillet pan with some white wine. After 2 minutes (when the mussels start to open) add the baby potatoes and vegetables. Season with sea salt and lime juice. Blend tomato and dill to create a sauce and add 20ml of cream. Add this to the mix and cook for another 5 minutes.
3. Place the skillet pan on a wooden board with a napkin. Be careful as the skillet pan will be extremely hot. Remove crispy cod from oven, place in centre of skillet pan over the mix of calamari, mussels and prawns. Finish with fresh lime, chopped tomatoes and scallions.