Jonathan Batchelor of local independent fishmonger Ramus Seafoods recommends some fabulous fresh fish for the weekend.

Have you tried the delicious Norwegian Skrei cod that we have on our counter at the moment? Only in season from January to April, this magnificent fish spends most of its life in the cold but nutritious waters of the Barents Sea before travelling thousands of miles to spawn on the Northern coast of Norway. Skrei comes from the Norse word ‘skrida’ which means to wander or walk and the migratory journey of Skrei gives it a delicious bright white flesh. Not only does this fish come from the well managed fish stocks but Skrei cod is also one of the world’s healthiest whitefish, with one portion of Skrei providing the recommended daily intake of omega-3 fatty acids. We would recommend simply pan-frying and serving with a tasty minted pea puree.

We’re also in the season for fantastic MSC certified mussels, rope grown in the cool waters of the Shetland Isles. One of the most environmentally sustainable shellfish, they also have the most impressive beneficial effects: great for the heart, brain and reducing arthritis inflammation. Mussels even contain levels of iron and folic acid to rival red meat. Why not try the classic French dish Moules Marinière as a delicious Friday night supper?

Ramus Seafoods, 2 South Hawksworth Street, Ilkley, LS29 9DX

Moules Marinière

Credit: Jonathan Batchelor, Ramus Seafoods

Serves 2

Ingredients

1kg fresh Shetland rope grown mussels

1 large banana shallot

1 clove garlic, chopped

1 glass dry white wine

1 knob butter

400ml double cream

Salt and pepper

Parsley, small bunch, chopped

Method

Sauté the chopped shallots and garlic in a high sides pan until soft. Add the wine and bring to the boil. Add the mussels and steam for 2-3 minutes until open.

Remove the mussels and add the butter and the cream to the remaining liquor. Season with salt and pepper and remove from heat.

Place the mussels in a serving bowl and pour over the sauce. Garnish with the parsley and serve with chunks of crusty bread and a nice glass of chilled white wine.

PAN FRIED LOIN OF COD WITH PEA PUREE

Credit: Jonathan Batchelor, Ramus

INGREDIENTS

Serves 2

2 X 200g loins of cod

200g frozen garden peas

2 sprigs fresh mint, leaves chopped

1 tsp mint sauce

200ml fish or vegetable stock

Knob of butter

Olive oil

Salt and pepper

Flour

METHOD

To make the pea puree, cook the garden peas in the stock and then either crush or preferably purée them in a food blender. Add a glug of olive oil, a spoonful of mint sauce and then some chopped fresh mint. Season to taste.

Preheat the oven to 180C.

Season the flour with salt and pepper and roll the cod in the seasoned flour. Add a glug of oil and a knob of butter to a hot pan and then add the cod skin side down, pan frying for 2 to 3 mins until skin is crisp. Transfer to a hot oven (180C) for 8-10 minutes until cod cooked through.

Serve on the pea purée with sautéd potatoes.

TOP TIP

For an extra creamy pea puree, blend in 1 tbsp of crème fraiche.