Brussels sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted Brussels sprouts, chickpeas & kale, sweet pear, creamy avo, toasted dates & sunflower seeds, drizzled with a creamy dressing.
Sophistication on a plate looks like this, Chef! Delicate fronds of dill garnish smoked trout ribbons and decadent smears of cream cheese on sourdough toast. It’s not about the number of ingredients – it’s about the sum effect, which is completely sensational.
Hake is marinated in soy sauce, ginger, garlic, and spring onion before being cooked to flaky perfection. It is served with golden roasted butternut & beetroot, and is accompanied by a fresh salad. A light meal with heavy flavour!
A fish dish that’s completely delish, Chef! Golden rounds of baby potatoes are coated with creamy mayo and dotted with fresh parsley. This palate-pleasing potato salad is complemented by pan-seared rainbow trout fillet. For freshness, you will savour the meal with a fresh greens, almonds & gherkin salad.
Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded salad leaves, all sitting under golden battered hake. Coriander and pickled jalapeños finish off these tasty treats with flourish and flair.
Poaching fish instead of frying is a great trick to lock flavour and moisture into seafood. With this dish, hake and udon noodles soak up a sweet & tangy soy sauce that have been infused with a vegetable stock, tomato passata, ginger, garlic & chilli. Daikon rounds add a delicate, exotic touch and fresh coriander … Read more
Need a secret salad sauce in your culinary repertoire? From now on, this caper & spring onion mayo will be your go-to for almost any seafood dish. With this recipe, you will be dousing it onto smoky trout ribbons that are resting on an intricate bed of roasted butternut, onion & crispy chickpeas, as well … Read more
It’s so-fish-tication on a plate, Chef! Silky, garlic onion is tossed with blistered baby tomatoes and combined with crispy, crunchy greens to infuse flavour into fluffy bulgur wheat. Top with seared rainbow trout and dressed with a fresh parsley, chilli, caper, & lemon juice dressing.
A so-fish-ticated plate of food, featuring pan-fried yellowtail in a NOMU Cajun Rub-infused butter dolloped with a creamy mayo. Sided with a roasted carrot, pickled onion, cucumber half-moons, & crispy greens salad.
This dish tantalises with sweet and spicy. The classic mash gets a surprising makeover with a lemony kick, which makes the perfect plate companion for a swordfish fillet coated with a special UCOOK seasoning. Add a pineapple & coriander salsa, a delish dipping sauce, and you have a very memorable meal to look forward to!