Seven delicious recipes to make Irish seafood part of your Christmas feast

Aishling Moore’s modern seafood recipes for a spectacular celebration

Oyster Rockefeller is among Aishling Moore's festive fish dishes. Picture: Chani Anderson

From luxurious snacks and starters to a comforting fish pie that’s perfect for Twixmas hosting, here are seven delicious ways to make Irish seafood part of your festive feast.

Sage & Anchovy Puff Pastry Straws

recipe by:Aishling Moore

These are perfect for grazing and keeping people out of your kitchen when you’re trying to figure out the logistics of how to feed them all hot food at once.

Servings

16

Preparation Time

 10 mins

Cooking Time

 18 mins

Total Time

 28 mins

Course

 Starter

Ingredients

• 1 x 320g sheet puff pastry

• 1 small tin anchovies (or 16 anchovies)

• 1 small bunch of sage

• 1 clementine, zested

• 1 egg

• ½ tsp freshly cracked black pepper

Method

1. Preheat the oven to 200°C.

2. On a lightly floured cold surface, lay out the puff pastry. Make a small incision halfway along the length of the pastry and fold over to crease the sheet in half.

3. Use a sharp knife to cut the sheet of pastry in half along the crease. Set one half of the pastry aside. This will be used to sandwich the anchovy filling.

4. Lightly brush the whole surface area of one half of the pastry with egg wash.

5. Lay the anchovies across the pastry horizontally in rows, spacing them out to cover the whole sheet of pastry and to make sure eat bite has a little anchovy.

6. Space the sage leaves with stalks removed across the pastry, also laying them in rows. Press down to ensure they stick to the egg-washed pastry.

7. Zest the clementine to cover the whole sheet with a little Christmas citrus.

8. Use freshly cracked pepper to season the sheet generously.

9. Place the other half sheet of pastry on top of the anchovy, sage and clementine decorated sheet of pastry. Using a rolling pin, press lightly to create a seal.

10. Cut the pastry into 1x 8 inch strips using a sharp knife. Place on a large, lined baking tray, leaving a gap between each strip to allow the pastry to puff. Brush lightly with egg wash. I also like to add a few slivers of finely sliced sage to decorate at this stage.

11. Bake in the preheated oven for 16-18minutes or until golden brown. Remove and allow to cool on a wire rack before serving. Store in an airtight container once cooled if not serving immediately.

 

Oysters Rockefeller

recipe by:Aishling Moore

This Oyster Rockefeller is great for entertaining as everything can be prepared in advance and popped in a very hot oven just before serving.

Servings

12

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Ingredients

• A dozen shucked oysters

• 1 lemon, zested

• 1 bunch chervil, finely chopped

• 2 cloves garlic, minced

• ½ tsp sea salt

• 130g unsalted butter (at room temperature)

• 65g panko breadcrumbs

• 2 tbsp rapeseed oil

Method

1. Prepare a roasting tray with a bed of salt. This will provide a stable base to hold the oysters in place as you are shucking and while they are cooking.

2. Fold a clean tea towel in half twice lengthways. Place the oyster in the centre of the folded towel cup-side down with the hinge of the oyster facing in the direction of your more dominant hand.

3. Place the tip of the oyster knife at the hinge of the shell applying pressure. Twist and wiggle the knife to pop the hinge. The hinge is at the pointed end of the oyster. Angle the knife towards the cup side of the shell and run your knife towards the top side of the shell.

4. Turn the knife at a 90-degree angle to separate the flat side of the shell from the cup. Run the knife under the adductor muscle of the oyster to detach the oyster from the shell. Remove any shell fragments that might be present.

5. To make the herb butter, add the chopped chervil, minced garlic, lemon zest and sea salt to a bowl with the unsalted butter and mix well. Add one tablespoon of this mix to each oyster, placing it in on the centre of each oyster. Add the rapeseed oil to a frying pan on medium-low heat. Then add the panko breadcrumbs and toast until golden brown, stirring all the time to ensure even caramelisation. Once golden-brown set aside.

6. Preheat the oven to 220°C/gas 7.

7. Place the herb buttered oysters in the oven and bake for 6 minutes. Remove from the oven and add a heaped tsp of the toasted panko breadcrumbs. Return to the oven for a further 2 minutes.

8. Serve with wedges of lemon.

 

Smoked Mackerel Pâté with Pickled Beetroot

recipe by:Aishling Moore

A simple yet impressive starter or serve as part of a spread with charcuterie and cheese.

Servings

4

Preparation Time

 20 mins

Cooking Time

 12 mins

Total Time

 32 mins

Course

 Starter

Ingredients

• For the pâté

• 1 whole smoked mackerel or 2 smoked mackerel fillets

• 100g mayonnaise

• 60g crème fraiche

• 1 lemon, zest and juice

• 2 tbsp parsley, finely chopped

• 1 tbsp dill, finely chopped

• ½ tsp freshly ground black pepper

• ½ tsp sea salt

• For the pickled beetroot

• 750g beetroot (or 3 large beetroots)

• 400ml apple cider vinegar

• 350g caster sugar

• 400ml water

• 1 tsp coriander seeds

• 1tsp black peppercorns

• A pinch fine sea salt

Method

1. If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing, you. Detach the head and pull working from the head down to tail to remove the main frame of the fish at the same time.

2. Separate the two fillets and slowly flake the fish away from the mackerel skin. Do so carefully to avoid bones.

3. Place the picked flakes of the hot-smoked fish in a small mixing bowl and set aside.

4. In another small bowl, add the mayonnaise, crème fraiche, lemon juice and zest and chopped herbs. Mix well to combine.

5. Add the mackerel to this mixture and fold through. It is important not to overmix at this point, you want to have nice chunky flakes of smoked mackerel running through the pâté.

6. Add the black pepper and sea salt and taste.

7. This pâté keeps in the fridge for 3 days and can be made in advance.

8. To make the pickled beetroot, first wash and peel the beetroot.

9. Using a sharp knife or a mandolin, slice the beetroots into 5mm thick rounds. Set aside.

10. In a medium-sized heavy-based saucepan, place the sugar, apple cider vinegar, water, sugar, black pepper, coriander seed and salt.

11. Place on a medium-high heat and bring to the boil to dissolve the sugar.

12. Once dissolved, lower the heat and add the sliced beetroot.

13. Cook for 10-12 minutes until the beetroot is cooked.

14. Allow to cool slightly before packing in sterile jam jars and store in the refrigerator once cooled.

 

Cullen Skink

recipe by:Aishling Moore

This fabulous soup is Scotland’s answer to chowder. Rich and warming, it’s a lovely starter or perfect after a morning swim or family walk on St Stephen’s Day.

Servings

4

Preparation Time

 10 mins

Cooking Time

 1 hours 30 mins

Total Time

 1 hours 40 mins

Course

 Starter

Ingredients

• For the fish stock

• 275g fish bones (stomachs and heads removed)

• 1 tbsp rapeseed oil

• 50g chopped onion

• 50g chopped celery

• 50g chopped leek

• 4 cloves garlic

• ½ tsp whole black peppercorns

• 3.5 litre water

• For the soup

• 50g butter

• 1 tbsp rapeseed oil

• 1 large leek, diced

• 1 small onion, diced

• 1 pinch white pepper

• 4 cloves garlic, minced

• 100ml dry white wine

• 1.5 litre fish stock

• 500g diced potatoes

• 150ml cream

• 200g natural smoked haddock (or any natural smoked fish)

• 1 tbsp cornflour

• 2 tbsp chopped soft herbs such as parsley, dill, chervil

• Freshly cracked black pepper

Method

1. To make the fish stock, heat a medium-sized pot on medium heat. Sweat the chopped leek, onion, celery, garlic, peppercorns and fish bones in the rapeseed oil for 5 minutes.

2. Add the 3.5 litres of water and simmer. Cook for 30 minutes, being careful to not allow the stock to come to the boil.

3. Using a ladle skim the surface of the stock to remove any impurities and produce a clear stock. After 30 minutes strain the stock and discard the vegetables and bones. Set aside.

4. To make the soup, put a large heavy-based pot on a medium heat. Sweat the diced onion, leek and minced garlic in the butter and rapeseed oil for 10minutes. Season with sea salt and a pinch of white pepper.

5. Increase the heat to medium-high and add the white wine, bring to the boil and reduce until completely evaporated.

6. Add the fish stock and diced potatoes and simmer for approximately 10 minutes or until the potatoes are cooked and break apart when pressed with the back of a spoon but still holding their shape.

7. Dissolve the cornflour in 1 tablespoon of cold water and add to the soup to thicken.

8. Add the smoked haddock to the pot and cook for 3 minutes until flaking.

9. Finish with the cream, chopped soft herbs and freshly cracked pepper.

 

Garlic Butter Mussels au Gratin

recipe by:Aishling Moore

This recipe offers moreish flavours with these plump regenerating jewels of the sea, without costing a fortune. Perfect as one of several small plates, as a warm canapé, or as the game-changing accompaniment to a bowl of chowder.

Preparation Time

 15 mins

Cooking Time

 10 mins

Total Time

 25 mins

Course

 Starter

Ingredients

• 1kg mussels

• 100ml white wine

• 120g unsalted butter (at room temperature)

• 2 cloves of garlic, minced

• 1 small bunch of parsley, finely chopped

• 1 lemon, juice and zest

• 120g panko breadcrumbs

• Freshly cracked black pepper

• Sea salt

Method

1. Begin by cleaning the mussels. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface on which it grows; you’ll find it halfway up the mussel.

2. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

3. Heat a medium-sized heavy based saucepan on high. Add the cleaned mussels to the preheated pot.

4. Immediately follow with the white wine and cover with a tight-fitting lid.

5. Give the pan a quick shake and allow to cook undisturbed for 3 minutes.

6. Remove the lid and pass the mussels through a colander. Allow to cool.

7. Discard any mussels that haven’t opened.

8. Pick the mussels from their shell, releasing each mussel from the adductor muscle which attaches it to the shell. Discard the half of the mussel shell with muscle attached and place each picked mussel in the remaining empty shell.

9. Place the picked mussels in the shells on a flat baking tray.

10. To make the garlic butter, combine the unsalted butter, garlic, juice and zest of lemon and finely chopped parsley in a small bowl and mix well.

11. Lightly season with sea salt and freshly cracked black pepper.

12. Place a quarter teaspoon of the garlic butter inside each of the shells and spread across to coat the mussels.

13. Put the panko breadcrumbs on a small plate. Place the garlic butter-coated mussels in the panko breadcrumbs and lightly press to neatly coat the exposed mussel.

14. Return to the flat baking tray and bake in a preheated 190°C/gas 5 oven for 5-6 minutes until golden brown.

 

Crab Cocktail with Pickled Cucumber

recipe by:Aishling Moore

This classic can also be served in individual cocktail glasses or even in a brioche bun to rival the ever-popular lobster roll.

Servings

4

Preparation Time

 60 mins

Total Time

 60 mins

Course

 Starter

Ingredients

• For the cucumber

• 1 cucumber

• 150ml apple cider vinegar

• 150g caster sugar

• 75ml water

• 1 tsp sea salt

• For the crab

• 50g picked white crab meat

• 1.5 tbsp mayonnaise

• 1 tbsp crème fraiche

• 1 tbsp ketchup

• 1 tsp Dijon mustard

• 1 tsp hot sauce

• Juice of one lemon, zest of half

• 4 baby gem lettuces

• 2 tbsp olive oil

• 2 sprigs of dill

• ¼ tsp smoked paprika

Method

1. Finely slice the cucumber into discs. I like to use a mandolin, so the cucumber slices are wafer thin.

2. Place in a small bowl, add the sea salt and toss well. Stand for 20 minutes to draw the water out of the cucumber.

3. Place the vinegar and caster sugar in a small pot and warm to dissolve the sugar. Add the water to the pickle solution and allow to cool.

4. Rinse the cucumber slices to remove the salt and drain in a colander. Transfer to a bowl or a jar and pour over the pickle solution. Allow to marinate for 30 minutes before serving.

5. Store in the refrigerator. This pickle will keep for five days.

6. To make the crab cocktail, place the picked crab meat in a medium mixing bowl.

7. Add the mayonnaise, crème fraiche, hot sauce, mustard, ketchup, lemon zest and half the juice of one lemon and mix well.

8. Season with sea salt and freshly cracked black pepper. Taste and adjust to your liking.

9. To serve, quarter each baby gem lettuce. Arrange on a large serving platter or dish and drizzle with the olive oil and the remaining juice of half a lemon. Dollop the dressed crab among the wedges of lettuce, add the pickled cucumber discs and a retro pinch of smoked paprika on top of the crab.

10. Finish with a final grating of lemon zest over the top and garnish with some fresh sprigs of dill.

 

The Ultimate Fish Pie

recipe by:Aishling Moore

A handy and comforting dish that you can make ahead of time and have ready to be popped in a preheated oven. Perfect when everyone is coming and going. Serve with some steamed greens or a crisp salad.

Preparation Time

 10 mins

Cooking Time

 2 hours 0 mins

Total Time

 2 hours 10 mins

Course

 Main

Ingredients

• For the potato topping

• 1.3kg potatoes

• 110g butter

• 30g cream

• 2 egg yolks

• For the filling

• 400ml milk

• 300g fish, diced into bite-sized chunks (such as hake, monkfish, pollock, cod)

• 150g smoked fish, diced into bite sized chunks (such as haddock, coley or pollock)

• 70g butter

• 1 leek, diced

• 2 cloves garlic, minced

• 70g plain flour

• 350ml fish stock

• 1 tbsp Dijon mustard

• 1 tbsp parsley, finely chopped

• 1 tbsp dill, finely chopped

• 1 lemon, zested

Method

1. Preheat the oven to 190°C/gas 5.

2. Using a fork, prick the potatoes all over and place on a roasting tray. Bake for 45- 65 minutes or until a knife glides through the potato without any resistance.

3. Allow the potatoes to cool slightly before cutting in half and scooping out all the cooked inner flesh. Mash the potatoes. In a small saucepan warm the cream and butter until melted and add to the potatoes. Season with sea salt. Fold the egg yolks through and set aside.

4. To make the filling, add the milk to a medium-sized saucepan and place on a medium heat to warm. Once warmed, add the diced fish and smoked fish to poach.

5. Cook for 4 minutes until the fish is just cooked. Carefully remove the fish from the milk using a slotted spoon and set aside.

6. In a separate medium-sized saucepan cook the leek and garlic in butter for 4 minutes.

7. Add the plain flour and mix well. Slowly add the still warmed milk to the pot mixing all the time to prevent lumps.

8. Add the fish stock and cook for 8 minutes to thicken.

9. Remove from the heat and add the chopped herbs, mustard and lemon zest. Season to taste. Add the poached fish to this sauce and place in an 8.5 x 11.5-inch oven dish.

10. Top with the enriched mashed potatoes and bake in a preheated oven at 180°C/gas 4 for 30 minutes.