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BBQ John Dory with Lemon Vinaigrette by BBQ Bill
Cuisine: BBQ
Author: BBQ Bill
This recipe is a straight forward cook which adds chargrilled flavours and a light salty lemony tang to the freshness of John Dory fillets. The fish has a firm flesh which is well suited to grilling on the bbq, the skin also has a pleasant taste when charred slightly over hot charcoal making a great early summer dish.
Ingredients
  • 6 to 8 John Dory fillets
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine or cider vinegar
  • 1 heaped teaspoon sea salt for vinaigrette and extra for seasoning
Instructions
  1. Preparation
  2. Make up vinaigrette by combining and lightly whisking the lemon juice, vinegar, olive oil and salt in a small bowl.
  3. Preheat a bbq with a lid to 200-220 degrees. I normally use birch or alder charcoal with fish as they provide a light mellow smoke and pairs perfectly with all seafood however, as this cook is quick I opted for the stronger classic chargrill flavours provided by British hornbeam charcoal.
  4. Remove the fish from the fridge about half an hour before cooking. Just before cooking lightly season both sides of the fish with sea salt and rub a light coating of oil over the bbq grates using some kitchen roll.
  5. Method
  6. Place the fish fillets skin side down onto your bbq grill grates. Brush the top of each fillet with the vinaigrette and close the lid. Allow to cook for 4-5 minutes before checking. The fish will cook through quite quickly and firm up to the touch.
  7. When cooked the fish will turn an opaque white colour instead of the more translucent appearance as when raw. Use a fish slice to lift the fish and turn onto the flesh side, brush the skin side with the vinaigrette. Close the lid of the bbq and cook for a further 60-90 seconds.
  8. If you wish to check the internal temperature use an instant read thermometer which should read above 62 degrees.
  9. Remove from the bbq using the fish slice and rest skin side up loosely covered with foil on a warm plate for 5 minutes then serve.
  10. This dish was served with roasted vegetables mixed through couscous and a cucumber salad.
  11. This recipe can be used to cook a whole John Dory which has been gutted, trimmed and cleaned. In that case you would slash the flesh on either side of the fish and cook for 5-6 minutes per side brushing each side with the vinaigrette as it cooks and serve whole to the table.
3.5.3226

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What do all Dads want for Father’s Day this year?  Never mind socks, we’ve compiled a list of requests from Dads…

1. A lie-in followed by breakfast in bed

A symbolic lie-in is normally reserved for Mums on Mother’s Day but Dads deserve one too!

When Dad finally awakes, treat him to a luxurious breakfast in bed with our award-winning Smoked Fish Breakfast Box containing smoked haddock, kippers and smoked slice salmon.

2. To enjoy some sporting events on TV

If dad enjoys a bit of motor racing he might like to sit and watch 24 hours of Le Mans on his special day. The race finishes at 2pm on Sunday 16th June.

3. A round of golf or some tranquil fishing time

If dad prefers to get sporty outside rather than watching it on the TV, perhaps he’d like a round of golf or to spend a couple of hours fishing.

Don’t worry if he doesn’t catch anything for supper, you can purchase fish online directly from us, try this lovely Sea Bass which we have caught from the Cornish seas…

4. To be King of the BBQ

All Dads love to be in charge of cooking up a fiery feast.

Why not take a look at some of our best BBQ recipes for some culinary inspiration. To make life easier, order one of our BBQ boxes for everything Dad needs!

5.  A walk with the family

We’re lucky to have so many coastal and country walks on our doorstep to enjoy in Cornwall. Wherever you live, pull on your wellies (or flip-flops) and get Dad out of the house for some fresh air.

6.  A special dinner

Treat Dad to a special dinner to show him how much you care.

Lobster is the ultimate luxury dinner, why not try our recipe for Lobster Thermidor.

Don’t forget to use code ‘FATHERSDAY’ for 10% off all lobsters.

7. A quiet drink

Bring Dad a nice cold drink in his favourite glass to enjoy whilst he relaxes.

If Dad’s favourite tipple is wine, we have the perfect wine and seafood pairing list.

8.  Something homemade from the kids.

Whether it’s some special artwork, a nice poem or even just a phone call to say hi, all Dad really wants is something from the heart from his favourite people.

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The Cornish Fishmonger by The Cornish Fishmonger - 1M ago

Here at The Cornish Fishmonger, we recognise the many health benefits of fresh Cornish fish, and would recommend eating three portions a week – one oily, one flatfish and one white. Fresh fish is well-known for being rich in Omega 3 fatty acids and essential nutrients, while acting as a high protein but low-fat alternative to red and processed meat. To name a few, the health benefits of eating fish include helping to reduce high blood pressure,  lessening the risk of depression, helping to keep a healthy heart, and aiding concentration skills in the young and old alike.

So why is Cornish fish so special? In Cornwall, our clean and unpolluted waters contribute to the fine quality and taste of our fish, which is one of the reasons they are exported all over the world. As well as this, ethical fishing practices and day-boat fishing means that our fish stocks replenish easily and are not effected by over fishing.

By ordering fresh fish from us, you know that your seafood has been sustainably caught from the clean Cornish waters, quality tested by experts, and then quickly delivered from quayside to your door – preserving the quality and nutrients of your fish to make it the best it can possibly be. You really will taste and feel the difference when you eat our freshly caught Cornish fish!

Rob Wing – The Cornish Fishmonger

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Cornish Mussels with Smoked Sea Salt
Author: Cornish Sea Salt
Try this delicious recipe for Cornish mussels with leeks and parsley, beautifully finished with Smoked Sea Salt.
Ingredients
  • 1kg fresh mussels, beards removed and thoroughly cleaned
  • 2 small leeks, finely sliced
  • Half a glass of white wine
  • Half a glass of double cream
  • 1 tsp wholegrain mustard
  • Bunch of fresh parsley, stalks removed
  • Smoked Sea Salt
Instructions
  1. Gently sweat the leeks off in a heavy bottomed pan with a good knob of butter.
  2. When soft, stir in the mustard then turn up the heat and add the wine, bring to the boil then add the mussels and cover with a close fitting lid.
  3. Once the steam starts to billow out of the pan the mussels should be steamed open.
  4. Carefully open the lid and check that all the mussels are open.
  5. Add the cream and bring back to the boil finishing with the finely chopped parsley and big pinch of Smoked Sea Salt.
3.5.3226
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The Cornish Fishmonger by The Cornish Fishmonger - 1M ago

Mediterranean Plaice
Author: Cornish Sea Salt
This quick and easy recipe is perfect for a midweek meal. Sprinkling the skin of the fish with the salt helps to achieve delicious crispiness.
Ingredients
  • 3 tbsp extra virgin olive oil
  • 2 large plaice fillets
  • 1/2tsp Cornish Sea Salt Flakes
  • 1 tbsp capers in brine, drained
  • Finely grated zest and juice 1 lemon
  • 50g sundried tomatoes, roughly chopped
  • 50g black olives, pitted and halved
  • Flat leaf parsley, roughly chopped
Instructions
  1. Heat 2tbsp oil in a large non-stick frying pan, sprinkle the plaice skin with most of the salt and place skin side down in the pan.
  2. Fry for 2-3 minutes, using a fish slice to press the fish flat in the pan. Once the skin is crispy, carefully turn the fish fillets, and cook flesh side down for 2 minutes until flaky.
  3. Add the remaining 1tbsp oil, capers, lemon zest and juice, tomatoes, and olives, heat for 1 minute.
  4. Scatter with the parsley and remaining salt, serve immediately with new potatoes and green beans
3.5.3226
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The Cornish Fishmonger prides itself on its heritage and location by the Cornish coast.

Sustainability is crucial in this industry and of paramount importance to Rob Wing, his team and his suppliers.

“We are committed to offering sustainable fish and best business practices, as well as building long-lasting relationships with our customers and fishermen. We buy daily from local fishermen. We know the name of the fishing boat, where the vessel has been fishing, what has been caught and when the catch was landed. We also know who filleted or prepared the fish, offering complete traceability!”

As well as providing the very best fish, caught fresh from the Cornish seas, The Cornish Fishmonger is fully committed to supporting local fishermen and working together with other local suppliers that complement their seafood, such as Cornish Sea Salt.

This unique Cornish business was founded in 2008 and is now an international-selling product, exporting to over 30 countries worldwide. Cornish Sea Salt uses a mixture of innovation and age-old traditional salt making techniques to produce pure, zingy sea salt, crystallised from the Cornish sea waters found off the Lizard Peninsula. “The geographical location on the beautiful Cornish coast provides a unique mineral profile that boasts over 60 vital minerals, making our sea salt as special as the county that we call home.”

The Cornish Fishmonger’s fresh seafood pairs perfectly with many Cornish Sea Salt products, offering a delicate blend of the salty Cornish sea. But a pinch of flavoured salts and seaweed seasonings can transform any dish into a real showstopper.

Cornish Sea Salt’s ‘Fresh & Zesty’, made with fresh lemon peel and lemon oil and a hint of garlic, onion and parsley, is perfect for salt-baked Cornish sea bass whilst their ‘Savoury Umami’ seaweed sea salt is a match for Salmon Ochazuke – an easy to make Japanese dish made with fresh Cornish salmon, offering essential vitamins and minerals.

Working together to offer the best of Cornwall, The Cornish Fishmonger and Cornish Sea Salt are both firm favourite’s of local Michelin-starred restaurants as well as being welcomed into the homes of aspiring chefs and culinary-minded individuals.

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The Cornish Fishmonger by The Cornish Fishmonger - 1M ago
Whole BBQ Roasted Lemon Sole
Recipe Type: BBQ
Author: BBQ Bill
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
A simple fish dish using a whole fish cooked on the bone and roasted on the BBQ for that outdoor cooked edge and flavour.
Ingredients
  • 2 to 4 whole lemon soles, gutted, trimmed and cleaned
  • olive oil
  • unsalted butter
  • salt and fresh ground black pepper to season
Instructions
  1. Preheat a bbq with a lid to 180-200 degrees, consider using birch or alder charcoal with fish as they provide a light mellow smoke and pairs perfectly with all seafood.
  2. Remove the fish from the fridge about half an hour before cooking.
  3. Take a baking tray which will hold the fish whole and fit into your bbq.
  4. Coat the base of the tray with a thin film and the oil and butter and sprinkle with salt to season the bottom of the fish.
  5. Place the fish onto the tray again coat liberally with oil and pieces of butter.
  6. Season the top of the fish with salt and freshly ground black pepper.
  7. Place the whole tray onto you bbq grill grates and close the lid. Allow to cook for 8-10 minutes then check the fish.
  8. When cooked the fish will turn an opaque white colour instead of the translucent colour when raw, and the skin will split. You can also check the internal temperature along the backbone with an instant read thermometer which should read above 62 degrees.If the fish is not quite there yet, allow it to cook further until up to temperature.
  9. Remove from the bbq and rest loosely covered with foil on a warm plate for 5 minutes.
  10. To serve the fish whole, pull away the fine bones along the edge, then separate along the backbone and lift the fillets away from the bone onto serving plates.
  11. Lemon sole has a fresh clean seafood flavour which goes well with all fresh seasonal vegetables and salads.
3.5.3226

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The Cornish Fishmonger by The Cornish Fishmonger - 2M ago
BBQ Seafood Skewers
Recipe Type: BBQ
Author: BBQ Bill
The idea behind these comes from the excellent combination of pork, paprika and seafood. Scallops, squid and monkfish all have that clean, fresh and sweet taste, chorizo has that slightly spicy tangy unmistakable flavour. Individually these are excellent ingredients however, together they combine to provide a very special taste combination, this is taken to another level using this simple recipe when cooked over hot coals
Ingredients
  • 2 monkfish tails trimmed and cleaned
  • 2 squid cleaned with tentacles
  • 12 scallops, cleaned
  • 250-300g cured chorizo
  • olive oil
  • salt and fresh ground black pepper to season
Instructions
  1. Preparation
  2. Cut the monkfish along the length of the fillet into pieces every 2-3 cms, this should give you 8-9 pieces per fillet.
  3. Open up the squid bodies to a flat piece and cut into 5 or 6 slices depending on the size.
  4. The scallops should be fine whole. Slice the chorizo into 2cm rounds.
  5. Make up the skewers using alternate pieces of fish and chorizo using 5 to 6 pieces per skewer, noting with the squid fold the pieces in order they are held on the skewers without hanging down. Place on a tray and hold in the fridge until about half an hour before you are ready to cook.
  6. Note I have used purpose made flat stainless steel skewers which allows easier turning without the food moving around.
  7. You can use two bamboo skewers for each which have been soaked in water for an hour or so beforehand so they don’t burn over the hot coals.
  8. Preheat a bbq with a lid to 200-250°c, using a nice clean grilling lumpwood charcoal like birch, ash or alder with your bbq set up for direct grilling. I have used an open top grill specifically for grilling with skewers however, any charcoal bbq which will take the skewers will work well.
  9. Cooking:
  10. Remove the fish from the fridge about half an hour before cooking.
  11. Brush a light coating of olive oil the fish and season well with salt and black pepper right before cooking.
  12. Place the skewers on the grill grates and leave for 5-6 minutes. After this time check and turn.
  13. Turn every 2-3 minutes until the fat in the chorizo starts to run and it chars a little on all sides and the fish is cooked through.
  14. When cooked the fish will turn an opaque white colour instead of the translucent colour when raw. Check the internal temperature with an instant read thermometer which should read above 62°c.
  15. If the fish is not quite there yet, allow it to cook further until up to temperature.
  16. The fat and paprika in the chorizo will run along the skewers and coat the seafood blending the flavours together as they cook.
  17. When cooked, remove from the bbq and rest on a warm plate covered loosely with foil until ready to serve.
  18. This dish was serves onto warmed soft flatbreads, a lemon and parsley gremolata and a simple tomato and cucumber salad.
3.5.3226

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Wood Roasted Hake Fillets
Author: BBQ Bill
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
A Spring/Summer special, wood/charcoal roasted fresh Cornish hake fillets is the star of this overall dish. Hake is a firm creamy white fleshed fish with an excellent flavour, roasted with olive oil, rosemary then seasoned with Cornish sea salt and cracked black tellicherry pepper, simply superb with the added bbq flavours. The fish in this recipe is cooked with bbq roasted new potatoes and broccoli. The roasted broccoli adds a deep green iron rich contrast and is now a personal favourite to which you can add a little heat with dried chilli flakes.
Ingredients
  • Hake fillets, boned with skin on. One 250-300g portion per person.
  • Good quality extra virgin olive oil
  • Fresh rosemary, a couple of sprigs
  • Black pepper (Tellicherry or Kampot)
  • Cornish sea salt
  • Tenderstem broccoli
  • Baby new potatoes, sliced in half lengthways
Instructions
  1. Set up the bbq for indirect cooking at 180-200 degrees. I used my wood fired pellet grill for this cook however; it will work equally well on a kettle bbq with a lid or a ceramic bbq set up for indirect cooking.
  2. Roast the potatoes indirect with olive oil and sea salt for 30-40 mins or until tender and they have nicely roasted skin, keep warm for serving. BBQ roast the broccoli indirectly also with olive oil and salt for around 10-15 minutes until charred and keep warm.
  3. Rub a little oil on a baking tray and sprinkle with sea salt. Place the hake fillets the tray skin side down. Pull the rosemary off the woody stems and place on top of the fish. Add a drizzle of the extra virgin olive oil over each fillet, then season with sea salt and black pepper. Place the tray on the bbq and close the lid.
  4. Allow the fish to cook for 8-10 minutes. Check the internal temperature with an instant read thermometer, noting it is cooked when it reaches 63 degrees. Once cooked, lift the tray out of the bbq and use a fish slice to serve the fish. The rosemary will go crispy and the black pepper will be fragrant and add a warm back note to the firm creamy fish. Serve with the roasted potatoes and broccoli.
3.5.3226

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BBQ Sea Trout Steak with Blood Orange Hollandaise
Author: BBQ Bill
Fresh chargrilled fish is a great choice for the BBQ at any time of year, using a firm oily fish like Sea Trout, especially when cut into steaks across the bone, is an excellent fuss free option. Pair this with a seasonal blood orange hollandaise or sauce maltaise to take it to another level.
Ingredients
  • 4-6 portions of sea trout, cut into steaks across the bone (approx. 250-300g each)
  • Sea salt and black peeper for seasoning
  • Blood Orange Hollandaise
  • 250g unsalted butter
  • 2 blood oranges, zest and juice
  • juice of 1 lemon
  • 4 egg yolks
  • Sea salt and black peeper for seasoning
Instructions
  1. Set the BBQ for direct cooking at 180-200 degrees using cast iron griddle bars or the regular grates.
  2. HOLLANDIASE
  3. Melt the butter then set aside. Put the zest and fresh juices into a saucepan and reduce to around two tablespoons over a medium heat. Transfer this liquid into a bowl.
  4. Sit the bowl over a saucepan half filled with hot water and add the egg yolks. Whisk well over a low heat until thick and foamy, continue by whisking in the melted butter a little at a time to a thicker and even consistency. Remove from heat, season to taste, set aside and keep warm.
  5. COOKING THE FISH
  6. Wipe the bars of the bbq with a little olive oil using some kitchen roll, prior to placing on the fish to prevent sticking. Season the fish on both sides directly before cooking, with salt and black pepper. Place each fish steak on the bbq cooking on the first side for 5-6 mins looking for the pink flesh to go solid pink and opaque rather than translucent as when raw and hints of char on the edges of the skin.
  7. Turn each steak using a fish slice and continue to cook for another 5-6 minutes. The fish is cooked through when the internal temperature reaches a minimum 63 degrees. Lift off the bbq onto a warm plate and serve straight away.
  8. Serve each cooked fish steak with a large spoonful of the hollandaise, new potatoes and later in the season, BBQ charred asparagus spears.
  9. These quantities can be adjusted in the same ratios for less or more portions of fish to suit.
3.5.3226

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