Fish Curry

Balsamic, Cherry Tomatoes & Fennel Ragout.

Heads & Tails Wok Shrimps

BBQ Korean style Marinate

SCALLOPS in Creamed Roe & Saffron Sauce

PRAWN SHELL BISQUE

MONK FISH LIVER “The ocean Foie Gras”

RAS EL HANOUT – MORROCAN SPICED FISH

JOHN DORY with FENNEL & MANDARINE sauce

SEAFOOD CHOWDER

HOW TO COOK FRESH FISH ROES?

PUFF PASTRY / CHEEZY MORNAY SCALLOP PIES

“PAPILLOTE” BAKED FISH FILLETS & VEG IN A FOIL PARCEL

ACHILL ISLAND SMOKED MACKEREL KEDGEREE

RED THAI CURRY with Rock Salmon

(Very) SIMPLE HONEY & MUSTARD SALMON BAKE

SALT & PEPPER SQUID

Killary mussel a la Mariniere

Homemade breaded fish fingers

Killary Mussels soup a la Provencal

Sword fish & Tomato sauce

Arroz Negro – Black Paella with Irish baby Octopus.

Roasted whole Dory with Fennel

Spanish poke bowl – Tuna in oil & rice salad

Prawns in a Creamy White Wine Sauce.

Squid in Black Bean Sauce

BEST WAY TO COOK A LOBSTER

WHOLE OVEN BAKED TURBOT

FOUR WAYS WITH KING SCALLOPS

TOASTED ALMONDS, TROUT & CREAM

N’DUJA MONK FISH, TOMATO & CHICK PEA STEW

CHEF SECRETS: How to Cook Crispy fish skins? (Just like at the restaurant…)

HOT SQUID STARTER ( N’Duja)

Calamares en su tinta (Black ink Squid)