Ingredients / serves 2

2 shallots, finely chopped

knob of butter

2 cloves of garlic, crushed

glass of white wine

100ml of cream

chervil for service, freshly chopped

Chunks of cod

sliced smoked salmon

4 scallops, halved

8 king prawns

4 fresh mussels

Glazed Topping
1 egg yolk beaten with 2tblsp of cream and grind of black pepper.


Sea Food Gratin

Sweat the shallot in butter 2-3 minutes, stir in sliced salmon and garlic for further 2 minutes

Splash in wine and bring to bubble, add the fish in longest cooking order, cod, scallops, prawns and then place mussel on top and cover with lid.

Allow to steam for 3-5 min on low heat or until mussels open

Stir in cream and plate up, drizzle glaze on top and place under grill until crispy (2min)

Sprinkle on fresh chervil and serve Carrigbyrne mash.

Carrigbyrn mash
Boil 5 peeled Roasters, drain, rice or mash both the potatoes and cream and cheese and fold together,season to taste.