EACH week, we're going to bring you a new recipe straight from the kitchens of Yorkshire's finest restaurants, along with our friends at Relish Publications.
This week, we're heading over to Estbek House in Whitby for some seafood pie.
113g of white fish cut into ounce pieces (we always use Halibut, Silver Hake, Cod)
85g of prawns or crayfish tails
28g brown shrimp (peeled)
A little lobster and a lobster claw (shelled)
150 ml double cream
Fresh chopped parsley (to garnish)
Fresh lemon juice (half a lemon)
2 fresh king scallop (sliced)
A small handful of samphire, kale or spinach
Pour the cream into a non-stick pan, add lemon juice, salt pepper, and the herbs.
Reduce down till the cream thickens, then add the fish pieces and turn off the heat.
In the mean time place an oven proof dish in a pre heated oven (moderate heat) and start heating a (non-stick) frying pan on the stove top.
Now the sauce has cooled a little add the rest of the seafood.
Drizzle olive oil over the scallops and season with lemon juice, salt and black pepper.
Blanch the Samphire (or spinach/ kale) and re-heat the sauce.
Place the Samphire (etc) into the warmed dish, pour the fish and sauce over.
Ensure the pan is hot for the scallops. Place into the pan searing for 20 seconds, on one side only, until the scallop surface facing towards you starts to change from a translucent to opaque.
Place on top of the seafood, sprinkle with chopped parsley.
Serve with potatoes and vegetables of your choice.
sorry last few visits the food was very dissapointing need to do better than one free glass of…Read more
Cool post very informative. I just found your site and read through a few posts although this is my…Read more
This is another good reason to travel. This restaurant is a place to go to. Nice chinese restaurant…Read more
Malaysian tea? I know that India and China are known for that, but I suppose that places like…Read more