Cook Fish
Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Langoustines with fennel mayonnaise
Put the egg yolks in a bowl with the mustard and whisk. Gently in a thin stream pour in the vegetable and olive oils which have been mixed together. Keep whisking until an emulsion is formed. When al the oil has been added you should end up with a thick creamy mayonnaise. Add the herbs, salt and lemon and leave in the fridge for an hour to chill and for the flavours to develop.
Bring a large pan of salted water to a rolling boil and add the langoustines and cook for 6-7 minutes. Removed from the pan and immerse in a single bowl of cold water to stop the cooking process. When cooled, serve a pile of langoustines with a small pot of the mayonnaise and some crisp lettuce leaves dressed in lemon juice, sea salt and olive oil.
