herald

Monday 21 August 2017

Recipe: The Pembroke's Seafood Skillet

instructions

Recipe of the day

Ingredients

Olive oil

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

Tomatoes

Handful dill, finely chopped

20 ml cream sauce

1 lime

Serves 1 person

Method

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.

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