Fishcakes

When I was younger, and to an extent still today, I would always choose fishcakes over battered fish. My main issue with deep fried fish was that the skin was incredibly slimy – which is gross. Why would I choose to have slimy fish when I could have delicious fishcakes? The main problem with commercial…

Salmon en Croute

For some reason, wrapping food in puff pastry has become a sign of classy, luxurious, up-market dining. Whilst anything wrapped in puff pastry is clearly luxurious and decadent, I would not go as far as saying it makes a dish classy. There is a bizarre mystique surrounding this pastry, most likely because it is such…

Salmon Curry

Curry powder is a wonderful thing. It makes life a lot easier when you can buy a premixed spice blend to make dinner with but sometimes it just isn’t quite the right ratios for what you are looking for and you have to make it yourself. Unlike most curry powders, the spice mix I’ve used…

Pan-Seared Salmon

I am a recent convert to crispy fish skin. If cooked correctly, it can be delicious – great flavour, great texture, what isn’t to like? The one downside is that cooking fish in a pan to achieve crispy skin is a bit of an act of faith. Once the salmon is in the pan, you…