Welcome to the Jurassic Galley

Below are some of my favorite recipies please feel free to try my recipies and let me know what you think

Bass & Beetroot

 Stuff to Get;

• 2 Bass Fillets (always ask for rod and line caught bass)
• 2 decent sized cooked beetroot
• New Potatoes
• Cherry Tomatoes

1.      Layer 2 lines of sliced beetroot out in the steamer and place the fillets of bass on top 

2.      Bring the new potatoes to the boil while the bass steams for 15 minutes

3.      Put the cherry tomatoes in a hot oven for 10 minutes

4.      Toss the cooked potatoes in butter

5.      Slide the Bass and Beetroot onto a plate and surround with the potatoes and tomatoes

Garnish with chopped parsley and enjoy with a nice bottle of shiraz

Dilly Brill

Stuff to Get;

• 2 Brill Fillets (always ask for rod and line caught fish)
• 500 ml double cream
• Tomatoes (sliced)
• 2 Big handfuls of chopped dill
• ½ glass of good white wine

 1.      Grease a ceramic oven dish with butter and lay the brill, skin side down, so they snugly fit the dish

2.      Pour over the wine, sprinkle over some chopped garlic, lay the tomatoes on top and then sprinkle over the dill

3.      Pour over the cream so the fillets are just covered

4.      Cover with tin foil and put in a hot oven for 20-25 minutes

5.      Serve with steamed carrots, asparagus and new potatoes

6.      Enjoy with a nice crisp white wine.

Rolly Polly

Stuff to Get; to serve 4

• 4 Pollock filleted and skinned (always ask for rod and line caught fish)
• About 32 cherry tomatoes
• A bag of fresh rocket
• Olive oil

1.      Lay the fillets out on a flat surface and rub some olive oil into both sides

2.      Press the chopped rocket into the fillets and layer the sliced tomatoes on top

3.      Roll the fillets up and secure with cocktail sticks or bits of dill

4.      Place the rolls in the steamer and steam for 15 minutes

Serve with a nice crunchy salad and new potatoes.

Fishy Granny

Stuff to Get; to serve 4

• 4 Granny smith apples
• 4 handfuls of cooked peeled prawns
• 2 fillets of cod or pollock
• A sprinkling of flour
• 1 free range egg
• 2 glasses of port
• 4 Tbsp balsamic vinegar

1.      Mix the prawns, cod, egg and flour in a bowl and scrunch together to form a paste

2.      Core apples with a corer and enlarge holes with a knife

3.      Stuff each apple with the paste and push in firmly

 4.      Place apples upright on a baking tray and put in a preheated (200 degrees) oven for 15 minutes

 5.      Reduce the port and balsamic vinegar by half over a moderate heat

 6.      Remove from heat and lightly whisk in butter, set aside.

 Serve apples sliced and drissled with a little sauce.

Chardy Lobby

Stuff to Get; to serve 4

• 2 or 3 good sizes fresh lobster, shelled and roughly chopped
• 500g fresh pasta (tagliatelle or similar
• A bag of fresh rocket
• 8 large plum tomatoes
• 1 large chopped green pepper
• 3 Tbsp sun dried tomato puree
• 2 large cloves of garlic
• Fresh crusty bread torn up

 1.      Cover tomatoes in boiling water for 5-10 minutes then skin and roughly chop

2.      Heat the garlic and pepper with some olive oil in a large pan or wok for a few minutes

3.      Add the tomatoes and tomato puree, reduce heat, season to taste and simmer.

 4.      Bring some salted water to the boil and simmer pasta until it is al-dente

 5.      Strain pasta and add to sauce, mix well

 6.      Transfer to serving bowl and toss in torn rocket and lobster

 7.      Garnish with lobster shell and serve with crusty bread and a crisp chardonnay

Bernard The Gurnard

Stuff to get (for 2)

• 1 Gurnard filleted
• About 10 cherry tomatoes halved
• 2 cups of rice coked Al-Dente
• ½ a cucumber
• Fresh baby carrots
• Olive oil

Getting it together

1.      Firstly boil or steam the rice until it is nearly cooked (Al-Dente)

2.      Steam the carrots whilst cooking the following;

3.      Fry the cucumber and cherry tomatoes in the olive oil for a few minutes and season

4.      Add the rice and gently stir fry whilst cooking the gurnard

5.      In  a hot non-stick pan or griddle cook the gurnard fillets starting with the skin side down and cooking for about 5-6 minutes

6.      All you need to do now is assemble the dish and enjoy

Jurassic Hats £9.95

Click Here for my

favorite Recipies

Shipping forecast

Inshore waters

5 Day Weather

Tidal Prediction

Gale warnings