A candle-lit dinner, romantic music, and delicious seafood meal – there really is no better way to woo your valentine. Oysters are famous for their powers of seduction, and cooking a seafood meal for your date will tell them how much they mean to you, and show off your prowess in the kitchen.
Fish is the Dish has created 10 of the most romantic seafood recipes – each of which will show your sweetheart that they mean the world to you.
Oysters top the list’s first two spots, although seafood species as varied as squid, prawns, monkfish, salmon, haddock, and lobster recipes are among the 10 dishes selected.
Warning: some of these recipes may act as an aphrodisiac.
1. OYSTERS AU GRATIN
SERVES: 2
6 x fresh oysters, cleaned and shucked
2 x streaky bacon rashers, finely chopped
30g (1oz) celery, finely chopped
4 x baby asparagus tips, finely chopped
salt and black pepper
30g (1oz) grated mozzarella cheese
1. In a small pan cook the bacon for 1-2 minutes until crispy.
2. Add the celery and asparagus and season.
3. Spoon the bacon and asparagus mixture over the oysters.
4. Sprinkle over the cheese.
5. Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.
2. SWEET AND SOUR OYSTERS
SERVES: 2
8 x fresh oysters, shucked
1 tablespoon vegetable oil
1 x clove garlic, crushed
2.5cm (1″) stalk lemon grass
2.5cm (1″) piece root ginger, chopped
1 teaspoon finely chopped fresh red chilli
1 teaspoon finely chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon soft brown sugar
1. Drain oyster juices into a measuring jug and make up to 150ml (5 fl oz) with water.
2. Place liquid and oysters in a bowl, reserving the lower half of the shells.
3. Heat the oil in a pan and add the garlic, lemon grass, ginger and chilli and cook for 2 minutes until soft.
4. Remove from the heat and stir in the mint and lemon juice.
5. Microwave the oysters for 1 minute on HIGH power (Microwave Power: 800 Watt).
6. Place each oyster back into a shell.
7. Place a little of the mixture from the pan on top of each oyster and sprinkle with brown sugar.
8. Garnish with the chopped parsley and serve while still warm.
3. CRISPY FRIED SQUID WITH A THAI STYLE DIPPING SAUCE
SERVES: 2
2 x 200g fresh squid tubes, cleaned and cut into pieces
250ml vegetable oil
50g plain flour
50g cornflour
Mixed leaves, lime wedges and edible flowers (optional), to serve
For the dipping sauce
2tbsp reduced-salt soy sauce
2tbsp fish sauce
1tbsp lime juice
half tsp palm sugar or brown sugar
half clove garlic, crushed
1 chilli, sliced
4. LOBSTER RISOTTO
SERVES: 4
1 cooked lobster, shelled, tail sliced and diced, claws sliced in half
1tbsp olive oil
1 onion, finely chopped
1 clove garlic, chopped
100g pancetta, diced
400g arborio or risotto rice
150ml white wine
1.5ltr hot reduced-salt chicken stock
100g frozen peas
Handful of rocket, to serve
1. Heat the oil in a heavy based saucepan over a medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and pancetta, and cook for 2 minutes.
2. Add the rice and cook gently for 1 minute until the rice is coated with oil.
3. Add the wine, stir continuously and simmer until it’s been completely absorbed. Add a ladleful of stock and simmer, stirring continuously, until all the liquid has been absorbed. Continue to add the stock in this way.
4. When the rice is just cooked (al dente) add the peas and the lobster to warm through.
5. SMOKED HADDOCK TARTARE
SERVES: 4
125g smoked haddock, finely chopped
I small tomato concasse, peeled, seeds removed and finely diced
half shallot, finely diced
1 tsp parsley, chopped, plus extra to garnish
30g cucumber, peeled and finely diced
1 small boiled potato, diced into small cubes
1 tbsp light mayonnaise
half tsp Dijon mustard
16 mixed, good quality, small crackers
1. Place all the ingredients (except for the crackers) into a bowl, season with salt and pepper and mix together.
2. Place 4 crackers on each of 4 serving plates and top with the haddock tartare. Garnish with extra parsley and serve.
6. POACHED LEMON SOLE WITH SMOKED SALMON
SERVES: 4
4 lemon sole fillets
2 leeks
12 chestnut mushrooms
1 tbsp oil
1 cup water
30g butter
salt and pepper
Sauteed potatoes (to serve)
PORT SAUCE
125ml port
75ml red wine vinegar
125ml cream
140g butter, diced and chilled
1 shallot, diced
1 clove garlic, chopped
2 tbsp chopped chives
LEMON SOLE POACHING:
1. Cut the leeks into 1cm slices as far as the light green tops, rinse well and separate into rings.
2. Bring all ingredients to the boil, then turn to simmer until leeks are just tender, approximately 6 minutes.
3. Trim the stems and slice the mushrooms, cook in 1tbsp of oil until tender, season.
PORT SAUCE:
1. In a pan heat 1 tbsp olive oil and sweat the shallots and garlic without colouring until softened, add the port and vinegar and boil rapidly until reduced to about 2tbsp remain. Add the cream and cook until slightly thickened.
2. Reduce the heat to low and start to add the diced butter a little at a time whisking constantly, once all the butter is incorporated, strain the sauce and adjust the seasoning to taste, add the chives.
To serve:
Spoon a mixture of the leeks and mushrooms in the centre of the plates and place a bass fillet on top, spoon around the port sauce. Serve with sauteed potatoes.
7. TIGER PRAWNS IN A PERNOD CREAM SAUCE
SERVES: 2
16 shelled tiger prawns
150g long-grain rice
1tbsp sunflower oil
1 small onion, finely diced
1 small clove garlic, crushed
75g button mushrooms, sliced
35ml Pernod or white wine
5tbsp double cream
2tbsp chopped parsley, plus extra to garnish
1. Cook the rice according to the pack instructions. Drain, keep warm and set aside.
2. Heat the oil in a shallow pan over a medium heat. Add the prawns and cook for 1 minute, then remove from the pan and set aside.
3. Add the onions to the pan and cook over a medium heat for 5 minutes until softened. Then add the garlic and mushrooms and cook for 2 minutes.
4. Add the Pernod (or wine) and allow to reduce over a high heat. Add the cream and simmer gently until the sauce thickens slightly.
5. Add the prawns to the pan and warm through for a further 1-2 min. Stir through the parsley. Serve the prawns with the rice, garnished with parsley.
8. PRAWN COCKTAIL WITH A MANGO SALSA
SERVES: 4
160g cooked, peeled prawns
Zest and juice 1 lime
4 tbsp low-fat Greek yoghurt
1 mango, peeled and stone removed
half red chilli, deseeded and diced, plus a few thin slices to garnish
2 spring onions, sliced
3 leaves basil, shredded
1 baby gem lettuce, shredded
1. Mix the lime zest into the yoghurt and season with a little salt and pepper.
2. Cut a few thin slices of the mango for decoration, then dice the rest. Mix the diced mango with the chilli, lime juice, spring onions and basil to form a salsa.
3. To serve, layer a little salsa in the bottom of a cocktail glass, then add shredded lettuce, then some prawns, then yoghurt. Repeat until the glass is full, finishing with a spoonful of yoghurt.
4. Garnish with chilli and the mango slices.
9. MONKFISH WITH MUSSELS, LEEKS, AND COURGETTES
4 x 180g Monkfish Tails
60g garlic herb butter, diced and chilled
1 carrot, peeled into ribbons, blanched and refreshed
1 courgette, sliced and cooked until tender
1 leek sliced into rings and boiled until tender
4 potatoes boiled and sliced
MUSSEL BROTH
20 Mussels
2 tomatoes, chopped
2 tbsp tomato paste
125ml apple juice
125ml fish stock
1 tbsp chopped carrot
1 tbsp chopped onion
1 tbsp chopped celery
1 clove garlic, chopped
1/4 tsp white peppercorns
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1 sprig parsley
1 sprig thyme
1 sprig tarragon
1 bay leaf
MUSSEL BROTH:
1. In a pan big enough to take the mussels, sweat the vegetables and garlic in a little oil for 5 minutes then add the tomatoes, peppercorns, seeds, herbs, and tomato paste. Cook for 5 minutes then add the mussels, cover with a lid, and cook until the mussels open.
2. Remove the mussels with a slotted spoon and reserve.
3. Add the fish stock and apple juice to the pan and bring to the boil. Then turn to simmer and cook out for about 20 minutes then strain through a sieve.
MONKFISH:
Season the monkfish and fry in a hot non stick pan in a little oil until cooked through, approximately 6 minutes, turning regularly.
TO ASSEMBLE:
1. Warm the mussel broth and add the vegetables and mussels to warm through, whisk in the garlic herb butter a little at a time.
2. Divide some of the vegetables into the serving bowls, top with the fish, then spoon any remaining vegetables and mussels over the fish, along with the mussel broth.
10. HEART SALMON FISHCAKE
SERVES: 4
2 x 170g cans skinless and boneless pink salmon
450g mashed potato
Zest 1 lemon
1 tbsp chopped fresh parsley
1tbsp chopped fresh dill
Vegetable oil, to grease
3tbsp plain flour
1 egg, beaten
100g dried breadcrumbs
Salad leaves, to serve
1. Flake the tinned salmon and mix with the mashed potato, lemon zest and fresh herbs. Season with black pepper and mix well.
2. Divide the mixture into 4 and shape into 4 fishcakes. You can also shape with cookie cutters to make fun or unusual shapes such as a heart, star or even a fish! Place the fishcakes on a plate, cover and chill in the fridge for 20-30 minutes.
3. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
4. Place the flour, egg and breadcrumbs into three separate, shallow bowls. Remove the fishcakes from the fridge and dip each into the flour. Shake off any excess flour, then dip into the egg and finally coat in the breadcrumbs. Place the fishcakes on the prepared baking tray and bake in the oven for 15-20 minutes until crisp and golden on the outside. Serve with salad leaves.
More recipes at www.fishisthedish.co.uk