Category: Boat cooking and marine recipes

Not a week goes by without me opening a can of sardines to tip on to toast. Some-  times I eat them as they come; other times I dress them up like this. 

For 4 

  • 4 thick slices of sourdough bread 
  • 1 garlic clove, halved 
  • drizzle of olive or rapeseed oil 
  • 4 x 100g tins sardine fillets, drained 
  • 1 lemon 
  • handful of flat-leaf parsley, chopped 
  • 2 tbsp pine nuts, lightly toasted 
  • 1 tbsp salted capers, rinsed 
  • 1 tbsp red onion, finely chopped 
  • salt and pepper 

Method:

 Preheat the grill to medium-high. Line the grill pan with foil and toast the bread on  each side. Rub the toasted bread on one side with the halved garlic clove. Drizzle  with a little oil. Flake the sardines over the toast. Finally, zest the lemon. Combine  the parsley, pine nuts, capers, onion and lemon zest in a small bowl, season and mix well. Sprinkle evenly over the sardines, and serve with the quartered lemon. 

 

You can’t have a boat trip without fishcakes, and this recipe from Angela  Hartnett is about as simple as it gets. Angela is one of the UK’s top chefs and the  owner of London’s Michelin-starred Murano restaurant, among others, and  she has been awarded an MBE for her efforts.

For 2 

  • 250ml milk
  •   1 garlic clove, peeled and finely sliced 
  • ¼ tsp dried thyme 
  • 250g pollock fillets, or other white fish fillets 
  • 1 floury potato (about 150g), such as King Edward, peeled and cut into 1cm dice 
  • 1 tbsp flat-leaf parsley, chopped 
  • 1 heaped tbsp flour 
  • 3 tbsp olive or rapeseed
  • oil  salt and pepper   

To serve:  green salad or wilted spinach 

Method 

Put the milk, garlic, thyme and fish in a saucepan. Bring to a simmer and cook gen-  tly for 3 minutes, then remove from the heat. Lift out the fish from the milk and  place in a bowl, then leave to cool a little before flaking with a fork. Add the diced  potatoes to the milk and cook for 8 minutes or so until soft. Drain and discard the  milk, keeping the garlic, thyme and potatoes. Add the potatoes and garlic to the  flaked fish, along with the parsley, then mash with a fork until everything is combined and season well. Divide the mixture into four and mould with your hands  into rounds. Allow to cool (ideally chill for 20 minutes) before sprinkling flour over  both sides and shallow frying in oil until golden on both sides and warmed  through. Serve with a green salad or some wilted spinach.