Aishling Moore: How to make these flaky, garlicky fish kievs

"For my take on a seafood Kiev, I thought I’d opt for a fish that’s native to our waters but we don’t eat much of in this country – megrim."

Megrim kiev potato salad. Picture Chani Anderson

Chefs are always inspired by classic recipes, dishes we might have learned at culinary college, in the various restaurants where we cut our teeth or, more often than not, by the foods we spent eating during our childhood.

Growing up, few things seemed more exciting than a self-saucing, golden brown chicken Kiev placed on the kitchen table for dinner.