Galton Blackiston

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Signature Recipes: Soups Meat Fish Puddings

Fish

Fresh Tuna Nicoise Salad

Essentially a summertime dish, this recipe tastes as good as it looks. Using fresh tuna brings a new dimension to this traditional salad. Preparing all the ingredients in advance gives you a head start and keeps last minute hassle to a minimum.

From ‘Cooking at Morston Hall’.

Skate with Beurre Noisette

Our wonderful fish man brings me skate wings so brimming with freshness they’re still slimy. This is crucial with Skate – if less than fresh, it smells of ammonia and should be avoided at all costs. I prefer to use large skate wings, taken off the bone so that I can gauge more accurately when the fish is cooked.

From ‘A Return to Real Cooking’.

Roasted Halibut Steaks with Leeks and Gruyere

Ask your fishmonger to cut the steaks from the middle of the fish, preferably a large one weighing at least 4.5 kg (100lbs), so that they are of equal thickness and will cook evenly. If you are using halibut off the bone, it will need less cooking time.

From ‘A Return to Real Cooking’.