Salt-Baked Sea Bream <meta charset="utf-8">Whole sea bream salt-baked over charcoal in the Charlie Oven. Moist, delicately seasoned fish with a dramatic crust-cracking finish—simple, elegant, and full of flavour.
Whole Wood Fired Turbot with Lime, Thyme, And Hazelnut Vinaigrette by Chef Bart Van Der Lee. Fish cooked over charcoal delivers truly incredible flavour. Try this recipe for Turbot. It is one of the kings of the sea! Delicious and extravagant. We cooked this dish as...
Cold-smoked Trout Making your own smoked fish is a real delight. Easy to do and a real crowd-pleaser. Trout is a lovely alternative to salmon.
Miso Salmon with Miso Aubergine Japanese flavours offer a wonderful delicate flavour to food. This dish uses a miso glaze which elevates a humble piece of salmon to a dish you would be happy to...
Blackened Cajun Salmon We were inspired by our summer festival street food experiences. This spice mix is a cross between Cajun and blackened spice mix. It's hot without being too spicy. Use this...
BBQ Side of Salmon <meta charset="UTF-8"> A BBQ side of Salmon looks majestic and is very simple to do. The freshness from the orange and the lovely aniseed flavour from the fennel works beautifully with...
