The Stade
Fish Recipes
Selection of fresh lobster, crabs, oysters and shrimps
Keep checking these pages for new recipes from the heart of Hastings.
Mackerel Grills (serves 4)
Ingredients:
455g (1lb) mackerel fillets from Hastings fisheries
225g (8oz) tomatoes, skinned and roughly chopped
1/4 cucumber, cubed
1 small onion, finely chopped
2 tablespoons mild sherry
2 tablespoons sea salt and black pepper or citrus pepper
Freshly chopped to garnish
Method:
1. Pre-heat the grill.
2. Place the tomatoes, cucumber, onion, sherry and water in a pan.
3. Bring to the boil, cover and simmer for 10-15 minutes, until the tomatoes and vegetables are soft.
4. Season to taste.
5. Place the mackerel fillets onto a grill pan and sprinkle with seasoning.
6. Cook under a medium heat for 4-5 minutes, until the fish is almost cooked.
7. Divide the tomato pickle mixture between the fillets and return to the grill.
8. Cook for a further 1-2 minutes.
9. Serve hot with chunks of corn on the cob and watercress.
Dover sole roulades with goats cheese and tomatoes (serves 2)
Ingredients:
2 x fresh Dover sole fillets from Hastings fisheries
Salt and pepper
2 tablespoons of chopped dill
2 tablespoons of medium fat goats cheese or soft cream cheese
4 cherry tomatoes, thinly sliced
Zest and juice of half a lemon
Method:
1. Preheat the oven to 200 C or 400 F, gas mark 6.
2. Place the fillets onto a board, skinned side up and season.
3. Sprinkle over half the dill and reserve the remainder.
4. Lay the goats cheese over the fish and top with the tomatoes.
5. Roll up and place into a greased ovenproof dish.
6. Add the lemon zest and juice and the remaining dill.
7. Cook in the oven for 10-15 minutes.
8. Garnish with the rest of the dill and serve with asparagus.
Old Town Fish Crumble
Ingredients:
340g peeled potatoes
4 x 200g fillets skinned white fish
5 tsb single cream
5 tsb breadcrumbs
5 tsb grated cheese
2 rashers cooked and chopped streaky bacon
salt and pepper
pinch mustard
1/4 teaspoon grated nutmeg
Method:
1. Cook potatoes so they are still firm - slice and layer in a buttered gratin dish, season well between each layer.
2. Arrange fish on top - you can leave fillets whole or cut them into chunks.
3. Pour over the cream.
4. Mix together breadcrumbs, bacon, mustard, cheese, nutmeg and seasoning and cover fish in an even layer.
5. Bake at 180C/gas mark 4 for 20-25 minutes.
Swordfish or Marlin Florentine with Mozzarella
Ingredients:
4 fish steaks
200g spinach leaves, roughly chopped
1 tablespoon olive oil
125g grated mozzarella cheese
1 small tin chopped tomatoes
2 tablespoon tomato paste
1/4 teaspoon oregano
1 tablespoon fresh basil leaves, finely chopped
Method:
Pre heat oven to 200 degrees
1. Combine chopped tomatoes, basil leaves, tomato paste and oregano in a small bowl.
2. Heat the oil in a frying pan and cook the fish until tender.
3. Transfer the fish to an ovenproof dish.
4. Top with spinach and then cheese. Pour the sauce over and cook in the oven for 10-15 minutes or until the cheese has melted and sauce is hot.
Serve with potatoes and salad.
Scallops with Saffron Ragout
Ingredients:
400g scallops
250g small button mushrooms
200ml white wine
1 fish stock cube
400 ml creme fraiche
0.5g saffron
1/4 tsp cayenne pepper
1/4-1/2 tsp salt
1 small dressed crab
Method:
1. Clean the mushrooms and boil for 5 minutes in a saucepan together with the wine and fish stock cube.
2. Turn down the heat.
3. Add the scallops, cover and simmer for 2-3 minutes.
4. Remove the mushrooms and scallops from the saucepan, keep warm on a plate covered with foil.
5. Reduce the stock until 1/4 remains.
6. Add creme fraiche, bring to the boil while stirring, boil for 5 minutes.
7. Add safferon, cayenne pepper and salt.
8. Return the mushrooms and scallops to the pan, adding the crabmeat. Heat through.
Oysters Kilpatrick
Ingredients:
24 Oysters on the 1/2 shell
300g bacon, chopped finely
2 tablespoons Worcestershire Sauce
Method:
1. Arrange Oysters on a baking sheet.
2. Spinkle an equal amount of bacon bits over all the oysters.
3. Drizzle Worcestershire Sauc over the oysters and bacon.
4. Grill until the bacon is crisp.
Oysters Rockefeller
Ingredients:
85g butter
500g spinach, roughly chopped
24 oysters on 1/2 shell
30g breadcrumbs
Method:
1. Arrange Oysters on a baking sheet.
2. Melt butter in a saucepan.
3. Add garlic and spinach.
4. Cook until spinach is wilted.
5. Divide mixture between the Oysters
6. Top with breadcrumbs and grill until golden brown.
Oysters Mornay
Ingredients:
65g butter
50g plain flour
500 ml milk
70g grated cheese
24 Oysters on the 1/2 shell
Method:
1. Arrange Oysters on a baking sheet.
2. Melt butter in a saucepan.
3. Whisk in the flour, carefully bring to the boil until the mixture thickens.
4. Gradually add milk, stirring, bring back to the boil.
5. Add 1/2 the cheese, spoon mixture onto the Oysters.
6. Sprinkle remaining cheese on top and grill until the cheese is melted and golden.
Loch Fyne Oysters are usually sold in our Fishmarket. To 'shuck' an Oyster, slide a knife into its pointy end and cut through the muscle. Once you've done this, twist the knife to open up the Oyster. Oysters should be eaten fresh. Never keep them for more than a day.
Further Information: