RECipes
A selection of our favourite recipes. Let us know your favourite recipe and send us pictures to our Facebook page @seasourceNI or @SeaSourceSeafoodShop
Matthew Irvine shows us how simple and easy it is to cook fresh, local seafood
Sea to Plate video series
Episode 1/5 - Cooking langoustine (prawns). Filmed by Matthew Irvine. Tutorial by Michelle.
Episode 2/5 - Cooking flat fish. Filmed by Matthew Irvine. Tutorial by Michelle and Stuart
Episode 3/5 - Pan Frying Haddock (or any similar white fish). Filmed by Matthew Irvine. Tutorial by Michelle
Episode 4/5 - Homemade Monkfish nuggets and scampi. Filmed by Matthew Irvine. Tutorial by Michelle
Episode 5/5 - Seafood BBQ. Filmed by Matthew Irvine. Tutorial by Michelle
Cooking with the Pro video series
Episode 1/4 - Mackerel Canapés by Paul Cunningham from Brunel's Restaurant, Newcastle. Filmed by Matthew Irvine.
Episode 2/4 - Smoked mackerel and carrots by Paul Cunningham from Brunel's Restaurant, Newcastle. Filmed by Matthew Irvine.
Episode 3/4 - Pickled herring salad by Trevor Orr from The Harbour Inn, Annalong. Filmed by Matthew Irvine.
Episode 4/4 - Smoked Haddock Scotch Egg by Trevor Orr from The Harbour Inn, Annalong. Filmed by Matthew Irvine.
Chowder and Cullen Skink Recipes
Langoustine/ Prawn recipes
from Harnett’s Oils
Monkfish recipes
Monkfish with Mushroom and Bacon Sauce
from Foolproof Cooking by Mary Berry
Salmon recipes
from Harnett’s Oils
White fish recipes
All-in-one fish gratin
from Foolproof Cooking (page 80) by Mary Berry
Fish Pie
from a fishisthedish.co.uk recipe leaflet
Smoked haddock with red pesto potatoes
Scallops
Mussels
Oysters
Top Tips
Making Batter
By using sparkling water with your batter mix, the batter will be light and puffy.
How to cook Plaice
Using scissors, cut the head, tail and fins off. Place the fish in tin foil with butter, lemon juice, salt and pepper. Then place in oven at 180 degrees for 15 or 20 minutes depending on size.
