Creamy Baked Seafood Cicatelli Molisani

Put a pot of water on to boil to cook your pasta – don’t forget to salt your water. Cicatelli Molisani is a boat shaped pasta and holds this rich sauce perfectly. Start by adding butter to your skillet and melt. Add your shrimp and scallops and season with salt and pepper. Brown them a…

Braised Wild Salmon

This salmon is pan seared and finished cooking crispy side up in white wine.  When done this fish is delicate and the sauce is yummy on your favorite accompaniment.  If you’re going carb free you might want to serve this with a side of mashed celeriac and cauliflower. Here I bought a side of wild…

Monkfish in Shallots and White Wine

Monkfish is wonderful and very flexible.  I’ve prepared it a few ways because of it’s versatility. Here,  I cut it into medallions.  In a skillet, sauté your finely diced shallots and garlic in butter until soft.  Add your medallions of monk fish around the pan, paying attention not to overcrowd. Do the monkfish in batches…

Lobster Roll

Firstly, buy too many live lobster and have a lobster dinner.  Put the extra cooked lobster in the fridge overnight. Next day bonus lobster!  Shell your lovely lobster making sure there are no bits of shell.  Clean and slice green onion and wedge your lemons cutting out the vein at the center, which releases the…