Serves: 4 170 g | 6 oz fresh green and white tagliatelle 170 g | 6 oz good-quality smoked salmon, cut into thin strips Fresh dressing To garnish: 4 springs of fresh dill Cook the pasta in plenty of rapidly …

4 – 6 soft-shelled clams per person, depending on size 1.      Clean the clams thoroughly with a brush under cold running water. 2.      Place the clams on a flat heatproof dish. 3.      Put the dish in a steamer and allow …

Any firm white fish such as halibut, haddock, monkfish or turbot can be used for this recipe – the firmer the fish, the easier it is to cook. SERVES 3-4 450 g | 1 lb turbot fillet sesame oil for …

SERVES 6 340 g | 12 oz flour quantity puff pastry 900 g | 2 lb fresh spinach, cooked and chopped Freshly grated nutmeg Freshly ground black pepper 900 g | 2 lb smoked eel, skinned and boned For the …

SERVES 6 900 g | 2 lb haddock, whiting or cod fillet or a Mixture of any of them 425 ml | ¾ pint milk ½ onion, sliced 6 black peppercorns 1 bay leaf Salt and freshly ground black pepper …

Any firm white fish will do for this curry. Be very careful not to overcook the fish or it will begin to fall apart and look unattractive. This is a fairly mild curry but can be made hotter by using …

Use fish either whole or in a large piece. If the fish weighs over 1.35 kg| 3 lb, double the court bouillon quantities. For the court bouillon About 1.1 litres | 2 pints water 1 teaspoon salt 150 ml | …