Brill, scallops, squid and lobster claw’s.

Served with creamy mashed potatoes, samphire and garlic butter sauce with a fennel salad.

Jaimie Haselock


Per person:1 brill fillet2 diver scallops4 squid tentacles1 lobster claw, if you have a good fishmonger he/she should be able to provideWaxy potatoesButterClotted creamWholegrain mustardSamphire2 cloves garlic, finely chopped1 fennel bulbJuice of one lemonCider vinegar 


Pour yourself a large rum with a twist of lime & stick on a sea shanty!

Firstly make your creamy mashed potatoes with lots of butter, a dollop of clotted cream, a spoonful of wholegrain mustard and season well, then cover and leave in a warm space: the lower oven is ideal.  

Place the samphire in a pan of cold water and bring to the boil, then immediately plunge in ice-cold water and drain.  

Fry all the fish and seafood together (brill skin side down) in the same pan with olive oil and butter for about 3 minute, then transfer to the oven at 170˚C for 4 minutes.  

Slice the fennel very thinly, season well, then toss in the lemon juice and a few splashes of cider vinegar.  

Melt down plenty of good quality butter and add the garlic. When the garlic is sizzling, add and toss the samphire.  

Plate with mash in the middle of the plate, brill, scallops, squid and lobster claw on top, samphire on the seafood and all drizzled over with that beautiful garlic butter. Drink with more rum.