Versatile and healthy, there are at least a thousand and one things to do with fresh shellfish, to whet your appetites we worked with Jamie and his team at Mackerel Sky Seafood Bar Newlyn and came up with a couple of recipes for you to try at home...
MEET THE TEAM - MACKEREL SKY, NEWLYN
Jamie MacLean and Jacob Porter, Chefs
Mackerel Sky is a husband and wife (Jamie, chef, Nina, front of house) led business. We have a restaurant in Penzance and have recently this summer opened a Seafood Bar, right in the heart of Newlyn, serving only the freshest locally caught fish and shellfish. We pride ourselves in the delicacies on our doorstep!
Here are a couple of Mackerel Sky recipes for you:
The freshest Cornish Lobster in the Heart of Newlyn.
Simply cook the whole Lobster in a pan of salted boiling water. 12 minutes for a 500g lobster. Cut into half length ways, remove brown meat if desired, spread generously with garlic and herb butter and grill. Serve with some lemon and dill chopped through some mayonnaise.
Lovely for a proper Newlyn lunch!
ROLL MOP HERRINGS
Rollmops perfect for a tasty Lunch
WHITE CRABMEAT BREAD
Sweet Newlyn crab rarebit
- White W Harvey & Sons crab meat
- Mature Cornish cheddar cheese, grated
- Doom Bar ale
- Worcestershire sauce
- Plain flour
- Unsalted butter
- Ciabatta bread
To make the Rarebit sauce; melt butter approximately 300g in a warming pan, add 2 handfuls of plain flour. cook this out for 1 minute to release the gluten from the flour. Slowly add ale (500ml) and mix into a smooth, shiny roux sauce. Add worcestershire sauce and cheddar cheese until thick.
If you like. add a little brown crab meat to the sauce as you make it for a real crabby flavour.
To assemble; toast ciabatta bread, spread the rarebit sauce onto toast, add grated cheddar and crab meat and grill.
Serve with a salad and grilled lemon.
WHITE CRABMEAT NACHOS
- White crab meat from W Harvey & Sons
- Home-made nachos
- Home-made salsa
To make the nachos; cut soft flour tortillas into triangles, fry in very hot vegetable oil until crisp and golden, leave to cool.
To make the salsa; finely chop salad tomatoes, red onions, spring onions, red chilli. Season and marinate in olive oil , white wine vinegar and a touch of sugar.
To assemble; arrange the nachos in a shallow bowl, layer the crab meat generously, add salsa on top, serve with a wedge of lime.
DELICIOUS SEAFOOD... APPROVED BY US
Seafood is at the heart of Newlyn. Fresh, simple and tasty!
Paul, Julian and Matthew Harvey enjoying freshly cooked seafood at the Mackerel Sky Seafood Bar.