Seafood recipes Archives

Fish recipes

Salmon fish cakes by Siba

20 minutes

Baby marrow linguine with creamy mussels

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 T butter
2 cloves garlic, crushed
4 spring onions, sliced
1 T chives chopped
2 t thyme chopped
1 kg large baby marrows, sliced julienne

For the mussels:

2 cloves garlic, crushed
1 T garlic butter
1/2 t mustard powder
1 T wholegrain mustard
1/2 cup good-quality chicken stock
3/4 cup full-cream milk
1–2 T crème fraîche
1.5 kg mussels, thoroughly cleaned

Method

Sauté the garlic in the oil and butter for 2 minutes. Add the spring onions, chives and thyme and cook for a further minute.

Add the baby marrow and stir-fry for 2–4 minutes, or until cooked and still al dente – take care not to overcook. Set aside.

To make the mussels, sauté the garlic in the garlic butter for 1 minute. Add the mustard powder and wholegrain mustard and stir for 30 seconds. Pour in the stock and milk and bring to the boil.

Add the crème fraîche and stir until dissolved. Add the mussels and cook for 2–4 minutes, or until they open. Discard any that do not open. Serve with the baby marrow linguine.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Rose-poached salmon on tabouleh salad

Grilled prawns in lime butter with pickled radish and cucumber salad

Salmon fish cakes by Siba

Avocado and prawn salad

Tuna and cream cheese baked peppers

Mussels and chorizo in chilli-tomato sauce

Trout gravlax with minted cucumber-and-yoghurt sauce

Grilled prawns with herbed couscous

Steamed mussels and prawns with coconut broth

Sabrosa strawberry and trout ceviche with gooseberry dressing

Sesame fish, feta and spinach pies

Baby marrow linguine with creamy mussels

Baby marrow linguine with creamy mussels

Ingredients

Method