National Seafood Week
6th October – 13th October 2017
Seafood Week celebrates the amazing fish and seafood on offer in the UK, encouraging people to eat more fish more often. Seafood Week is about giving seafood the recognition it deserves and thanking the people who produce it, from the fishermen who haul their fresh catch in all weathers to the chefs who serve it to our table.
To see whats going on in seafood week click here
We have found some amazing recipes that combine fish and black pudding that we think you at enjoy, please try them and let us know what you think.
Black Pudding & Fishcake
For the fish cakes
250g cooked white fish fillet, eg cod, thinly chopped
80g cooked prawns, chopped
1tbsp baby capers
1tbsp chopped herbs of your choice eg (dill, parsley)
Good pinch mustard powder
Seasoning 2 tbsp light mayonnaise
1 tbsp breadcrumbs
Vegetable oil, for frying
4 slices black pudding
4 thick slices beef tomato
Fresh parsley, to garnish
- Mix together all the fish cake ingredients, season with salt and black pepper and shape into 4 fish cakes. Transfer to a plate, cover and chill in the fridge to firm up.
- Heat enough oil to just cover the base of a non-stick frying pan and fry the fish cakes on each side until cooked through and brown on the outside. Transfer onto a plate lined with kitchen paper and keep warm.
- In the same pan fry the black pudding until cooked through. Fry the tomato until lightly browned and fry the eggs according to how you like them.
- Place the tomato slices on 4 plates. Top each with the black pudding, then the fish cake and finish with the fried eggs. Serve garnished with parsley.
Smoked Haddock & Black Pudding on French Toast
A great start to the day, this dish can be served as a breakfast or as a lunch treat. The combination of Smoked Haddock and Black Pudding is amazing. At only 443kcal per serving its healthier than a fry up too. For more nutritional info and other great fish recipes follow the link below
2 x 170g fillets smoked haddock
300ml semi-skimmed milk
2 slices black pudding
1tbsp sunflower oil
2 eggs, beaten
2 slices bread
Cherry tomatoes and parsley, to garnish
- Heat the milk in a large based pan and once boiling turn down to a simmer. Add the fish, cover the pan with a lid and cook for 6-8 minutes depending on the thickness of the fish, until the fish is cooked through.
- While the fish is poaching, heat the grill to medium. Grill the black pudding until it’s cooked through. Remove from the grill, keep warm and set aside.
- Heat the oil in a frying pan. Place the eggs in a shallow dish and add the bread, one slice at a time, to soak up the egg. Add the bread to the frying pan and cook, flipping over half way through until golden on both sides.
- Lay the eggy bread on 2 plates and top with the black pudding. Remove the poached smoked haddock from the milk, drain and lay the fish on top of the black pudding. Serve garnished with the cherry tomatoes and parsley.