Seafood recipes with Nick Nairn

Posted on: 10 September 2008 by Gareth Hargreaves

Three simple yet stylish seafood recipes plus your chance to win Nick Nairn's Fish 'n' Tips cookbook.

Cook something healthy, simply yet devastatingly delicious with these three seafood recipes for cider mussels, coley on mustard mash and gunard with anchovy dressing.

We also have five of chef Nick Nairn's cookery books to give away, and you will find the competition entry form at the bottom of this page.

Cider Mussels

The cider could be replaced with apple juice. Make sure you serve with plenty of bread to soak up all those delicious juices.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4


2kg fresh mussels, washed, de-bearded and scrubbed
150ml dry cider
3 shallots, peeled and finely chopped
4 thyme sprigs
200ml crème fraîche
Freshly ground black pepper
Bread to serve

1. Place the mussels in a large pan, cover and steam for 5-7 minutes, shaking or stirring after a few minutes. When all the mussels have opened (discard any that remain closed), strain, reserving the liquor. Return the mussels to their pan and set aside, covering with a lid to keep them warm.

2. Place the cider, shallots and thyme in a small pan and boil to reduce the by half.

3. Pour the mussel liquor into the pan. Simmer the cider sauce vigorously for a few minutes until reduced by a third, then stir in the crème fraîche and return to a simmer. Pour over the mussels and serve in warmed shallow bowls with lots of bread.


Coley On MashColey On Mustard Mash Topped With Poached Egg

Pollack, haddock or cod can replace coley.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4


1kg potatoes, peeled and cut into pieces
100g low fat fromage frais
1 tbsp wholegrain mustard
2 tbsp flour
4 x coley portions, fresh or defrosted
4 medium size eggs
1 tbsp white wine vinegar


1. Place the potatoes in a saucepan of cold water, bring to the boil and simmer for approximately 20 minutes.

2. Drain, and mash with a potato masher.  Add in the crème fraiche and mustard and mix to combine. Put to one side and keep warm.

3. Mix together the flour and seasoning.  Dust the fish lightly with the four. Heat the oil and cook the fish for 3-4 minutes each side or until thoroughly cooked.

4. Bring a saucepan of water to the boil with a capful of white wine vinegar. Crack the eggs carefully into the water and simmer gently for 2 minutes or until the eggs are just soft.

5. Serve the potatoes, topped with the fish and poached egg and fresh British asparagus.





Roast GunardGurnard With Butter Bean Puree & Anchovy Dressing

Gurnard is the fish of the moment.  If not available replace with red mullet or snapper.

Preparation Time: 10 minutes
Cooking Time: 20 minute
Serves: 4


4 x 175g gurnard fillets, fresh or defrosted
4 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
2 cans butter beans, drained
150ml vegetable stock
150ml extra virgin olive oil
Juice of 1 lemon
50g can anchovies, drained
1 tbsp chopped flat-leaf parsley


1. Heat half the olive oil in a pan and gently cook the onion until soft but not coloured.

2. Add the garlic, beans and stock and cook for about 4 minutes. Mash the beans and liquid with 4 tbsp extra-virgin olive oil and half the lemon juice. Season to taste.

3. Blitz the anchovies and parsley together, in a small processor and stir in the remaining extra virgin olive oil. Add the remaining lemon juice.

4. Heat the remaining olive oil in a frying pan. Season the fish and cook it skin-side down first for 4 minutes, then turn over and cook for another 4 minutes until the fish is golden brown and cooked thoroughly.

5. Serve the gurnard with the purée and a drizzle of anchovy dressing.



Fish 'n' Tips by Nick NairnThese recipes have been published as part of seafood fortnight which ran from September 5th to 21st with the theme twice-a-week, to encourage everyone to eat fish twice a week.  

We have 5 copies of Nick Nairn's book, Fish 'n' Tips to give away.  If you aren't one of our lucky winners you can purcahse the book from all good bookshops for £20, or alternatively buy it from Amazon for £13.

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