Life

James Street South Cookery School: Go fishy with scallop ceviche and fritto misto

Scallop ceviche – this recipe requires the freshest scallops you can get.
Niall McKenna

WITH all the rain this week, I was going to make a crack about it being good weather for the fishes, but these two recipes are most definitely not.

Both of this week's recipes are great fish dishes and make amazing starters which will get all the right juices flowing. The first is a fritto misto (mixed fried fish) which is a great introduction for kids to fish as it is lightly fried, and the second one is a scallop ceviche, with a hint of chilli but again a great introduction to raw fish as the flavours are so clean.

These two dishes are really easy to execute and always make great starters for a dinner party with friends.

SCALLOP CEVICHE

300g fresh scallops

¼ cucumber, peeled, decored and finely diced

½ red onion, finely chopped

1 medium chilli, deseeded and finely diced

6 tblsp lemon juice

1 tsp sea salt

Black pepper

4 sprigs coriander, destalked and finely chopped

2 tblsp extra virgin olive oil

Peel the cucumber, remove the centre and dice the flesh as finely as possible. Place in a bowl and add the diced red onion and chilli. In a separate dish mix the lemon juice and salt and a turn of black pepper; mix thoroughly.

Rinse the scallops under cold water and remove the roe and any muscle with a knife. Dry with kitchen roll and chop into thin slices on the round (roundels), add to the lemon juice mix with the chopped coriander and a glug of olive oil and mix again thoroughly. Leave to marinade for five minutes. Place into a serving dish and refrigerate until ready to serve. Garnish with the coriander leaf and serve.

(Do not use frozen scallops for this recipe – use the freshest you can get in your fishmonger's or farmers' market.)

FRITTO MISTO

(Serves 6)

300g corn flour

150g rice flour

90g potato flour

5g garlic powder

4g salt

Pinch of white pepper

100g squid, cleaned and sliced

100g whitebait

100g prawns, removed from shells

150g diced salmon

1/2 lemon

Mix all the dry ingredients – the flour mixture keeps if stored in an airtight container. When using, decant into a clean bowl for coating the fish – never use the airtight container, this is for storage only.

Thoroughly coat fish with flour mix and deep fry in oil for 1 minute at 180C. Place on kitchen roll to remove excess grease and season with salt. Squeeze with fresh lemon and serve with aioli.

AIOLI

This is a garlic mayonnaise and great to serve with a fresh plate of cold or warm shellfish. To make, crush six-to-eight garlic cloves in a little salt with the flat of a knife. In a bowl add the garlic, two egg yolks, four strands of saffron and a good pinch of salt. Beat the mixture with a whisk and add 200ml of olive oil and 100ml rapeseed oil, slowly adding in a teaspoon of water if the mixture gets too thick (this will also prevent from separating). Then season with salt and pepper and lemon juice to taste. For a more mayonnaise flavour, add a teaspoon of Dijon mustard.

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