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Fish & Seafood
From Dover sole to jellied eels
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8 recipes
Morecambe Bay Potted Shrimps
Tiny brown shrimps sealed beneath spiced, clarified butter — the taste of Morecambe Bay, served with hot toast for the butter to melt into.
Serves 4 (starter)25 min totalEasy
Smoked Haddock with a Poached Egg
Undyed smoked haddock poached in milk, finished with butter and crowned with a poached egg — the grand hotel breakfast that never went out of fashion.
Serves 217 min totalEasy
Dover Sole Meunière
The prince of flatfish, floured and fried in foaming butter with lemon and parsley — a dish of three ingredients and absolute precision.
Serves 220 min totalModerate
Salmon & Haddock Fishcakes
Flaked fish and buttery mash in a crisp golden crust — born of Victorian thrift, now the backbone of a thousand gastropub menus.
Makes 8 (serves 4)40 min totalEasy
Jellied Eels
The East End on a plate: poached eels set in their own savoury jelly, eaten cold with malt vinegar and white pepper beside a pie and mash shop counter.
Serves 440 min totalModerate
Cromer Dressed Crab
Sweet Cromer crab — brown meat enriched with yolk and mayonnaise, white meat left pure — arranged back in its shell with lemon and brown bread.
Serves 2–430 min totalModerate
Whitstable Oysters with Shallot Vinegar
Native Whitstable oysters eaten as the Romans found them — raw, cold, with nothing but a sharp mignonette of shallots and red wine vinegar.
Serves 2 (6 oysters)15 min totalEasy
Smoked Mackerel with Horseradish Cream
Peppered smoked mackerel with a fierce horseradish cream — oily fish, sharp heat, brown bread. The 15-minute starter that never misses.
Serves 4 (starter)15 min totalEasy