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!
Oyster Rockafella
Crumple up tin foil in bottle of roasting tray so oysters can sit comfortably without spilling any of their juices.
In a couple of tablespoons of the butter, sweat the shallots, celery, chervil, parsley and spinach until softened. Put into a food processor with the remaining butter, the breadcrumbs, Pernod and the Worcestershire sauce. Blend until smooth. Season with plenty of black pepper and a tiny amount of salt. Put a tablespoon of the mixture on top of each oyster and bake or grill for 3-4 minutes until the butter has melted and top is crisp and golden.
Serve with plenty of champagne and your favourite person.
