Raymond Blanc's Kitchen Secrets
Fish
S1 • E2 Feb 21, 2010 30m
Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.
Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.
Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.
Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.
Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.
Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.
Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.
