Roberts of Dalkey

Seafood Cowder

Personally I can never resist the perfect bowl of seafood chowder. Heat the butter in a medium sized pan, add the bacon and fry over a medium heat until lightly golden. Add the onion and cook gently until softened. Stir in the flour and cook for 1 minute.. Gradually stir in the milk, then the…

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Baked Trout fillet

You have to use Goatsbridge trout which is fished from the clear fast waters of the little Arrigle River in Kilkenny, giving our Rainbow Trout a unique flavour and texture for you to enjoy.   METHOD Preheat the oven to 180 degrees. Line a rimmed baking sheet with aluminium foil or parchment paper. In a…

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Spiced saffron and mussel soup

Seasonal mussels work wonders in this fragrant and lightly spiced soup. Perfect for a starter or light main, mop it all up with a hunk of crusty bread.   METHOD Scrub the mussel shells clean and remove any ‘beards’. Discard any mussels that do not close when tapped sharply on a work surface. Rinse in…

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Hake Bake

This recipe is perfect as a starter or a main course. If serving as a starter just use individual serving dishes instead of the large baking dish.

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Spicy seafood stew

Cayenne pepper and chorizo sausage add a lively kick to this seafood stew. Widely used in Mexican and Spanish cooking, chorizo is a highly seasoned...

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Cheesy Crumbed White Fish

The addition of coriander and lime gives a nice flavour to the topping. You can of course use your favourite herb and replace the lime rind with lemon rind....

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