Looking for some simple yet great Scottish seafood recipes?

We asked Seafood Scotland to create five simple yet stunning Scottish Seafood recipes for us:

1. Grilled Langoustines with chilli lime and star anise syrup
Serves four as a starter

Ingredients:

• 16 live langoustines
• 150g caster sugar
• 1tsp fish sauce
• 5 star anise
• 1 lime cut into 1cm pieces
• 1 chilli, chopped
• Radish, parsley and thyme to garnish

Method:
Bring a large pan of water with a big handful of salt to
the boil. Once boiling rapidly, add the langoustines and
boil for one minute. Remove into a colander and run
some cold water over them.
In another saucepan, bring the sugar, fish sauce, 100ml
water, star anise, lime and chilli to a boil. Simmer for about ten minutes then allow to cool.
Split the langoustines lengthways and arrange on a grill
tray, cut side up. Spoon on about half of the syrup and
grill under a high heat for about three minutes. Serve
with the remaining syrup in dipping pots for everyone.

Grilled langoustine

2. Smoked Haddock and Green Herb Risotto
Serves four people

Ingredients:

• 2 large smoked haddock fillets, diced
• 200g Arborio rice
• 50ml olive oil
• 1 medium onion, diced
• 1 glass of white wine
• 600 ml fish stock (1 cube dissolved in boiling water)
• 50g cream cheese
• 2 garlic cloves, finely chopped
• 25g finely grated parmesan
• any selection of parsley, tarragon, dill and chives
(1 small bunch of each chopped)
• salt and pepper to season
• 1 lemon

Method:

In a heavy saucepan, sweat the diced onion in olive oil.
When soft, add the rice and stir constantly for around
five minutes until all of the grains are coated in oil. Add the finely chopped garlic and stir for a further minute, turning the heat up full. Add a glass of wine and stir until absorbed. Gradually add the stock, 200ml at a time stirring until absorbed. After about eight minutes, taste the rice for consistency – it should have a little bite but not be crunchy or chalky.
At this stage add the diced smoked haddock, cream cheese and grated parmesan, stir through and adjust consistency to your liking with a little more stock. Add the chopped herbs, a squeeze of lemon juice and season to taste. The fish will be cooked in about three or four minutes and your risotto ready to serve.

Smoked haddock and green herb risotto

3. Devilled Mackerel with Beetroot and Dill Relish
Serves 4 as a starter or 2 as a main course

Ingredients:

• 4 mackerel fillets (ask your fishmonger to fillet and pin-bone the mackerel)
• 4 dessert spoons of Dijon mustard
• 1 packet of 4 cooked beetroot
• 1 small bunch of dill, chopped
• 1 tbsp olive oil
• 2 tsps balsamic glaze
• 1 tomato, diced for garnish
• salt and pepper to season

Method:

Cut the mackerel fillets in half then rub the skin side
with a little oil and season.
Grate the beetroot on a course grater into a bowl, add
one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper.
Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes.
Place a pile of the beetroot salad in the centre of your
plate and add the fish fillets on top. Serve immediately
with the diced tomato and garnish with a sprig of dill.

Devilled Mackerel

4. Megrim Fillets with a Chestnut Mushroom and Tarragon Cream Sauce
Serves four people

Ingredients:

• 150g chestnut mushrooms
• 1 small bunch of tarragon, chopped
• Ingredients
• 8 small megrim fillets
• 250ml white wine
• 1tsp Dijon mustard
• 200ml double cream
• 50g butter
• 25ml vegetable oil
• 300g new potatoes
• carrots or veg of your choice to serve
• salt and pepper to season

Method:

Boil the potatoes in salted water until cooked. Roll up the megrim fillets and place in an oven dish with 100ml wine and 25g of butter. Season then cover the dish tightly with foil. Place in a hot oven at 200°C for
8-10 minutes.
In a heavy saucepan, sweat the sliced mushrooms in the
oil until cooked, then add 150ml of white wine, the Dijon mustard and the chopped tarragon. Add the cream and gently cook until it begins to thicken.
Drain the potatoes and add 25g of butter.
Place the cooked fish fillets on plates, spoon over the
sauce and serve with the potatoes and vegetables of your choice.

Megrim Fillets

5. Seafood Chowder

Serves four people

Ingredients:

• 16 mussels
• 150g smoked haddock fillet
• 150g salmon (or trout) fillet
• 150g hake (or other whitefish) fillet
• 100g plain flour
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 100g butter
• 1 litre milk
• 1 small bunch of dill, chopped
• 1 small bunch of parsley, chopped
• sprinkle of paprika for garnish
• 100g of cooked diced potatoes (optional)
• salt and pepper to season

Method:

Cut the fish fillets into 2cm cubes, wash and de-beard the mussels (pull the piece of hair-like material towards the fat end of the mussel and remove it). Discard any mussels that are cracked or remain open after tapping sharply.
Warm the milk gently in a saucepan. In another saucepan, melt the butter and add the diced onion. Add the vegetable oil to stop the butter from burning. Once the onions are soft, add the flour and stir until mixed through. Gradually add the warm milk, one cup at a time,
stirring thoroughly until smooth. When all of the milk is added, add a knob of butter and stir in.
To finish, add the fish pieces, cooked diced potatoes (if using) and mussels, and gently cook until the mussels have opened, which should be approximately 4 to 6 minutes. Check seasoning at the end as the smoked haddock may have seasoned the chowder enough or add
salt and pepper to taste. Add chopped dill and parsley
and sprinkle with paprika to serve.

Seafood Chowder

 

For more great Scottish seafood recipes like these check out the Seafood Scotland website.

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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