Category: Fish & Seafood

This rich and satisfying salmon dish is inspired by the famous restaurant favourite, featuring tender, flaky salmon topped with a luxurious creamy seafood sauce. The texture is beautifully balanced with crisp edges on the fish and a velvety sauce that coats every bite. It’s a moderately easy recipe, perfect for a special dinner at home without too much fuss. From start to finish, it takes around 35 to 40 minutes.

Ingredients

For the Salmon

• 4 salmon fillets (skinless, about 150–180g each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder

For the Creamy Seafood Sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, finely chopped
• 150g cooked shrimp, peeled and deveined
• 150g lump crab meat
• 200ml double cream
• 50ml chicken stock
• 2 tbsp grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped

How to Make pappadeaux salmon alexander with creamy sauce recipe

• Prepare the salmon: Pat the salmon fillets dry with kitchen paper. Season both sides with salt, pepper, paprika, and garlic powder.
• Cook the salmon: Heat olive oil and butter in a large frying pan over medium heat. Place the salmon fillets in the pan and cook for 4 to 5 minutes on each side until golden and cooked through. Remove and keep warm.
• Start the sauce: In the same pan, melt butter and sauté the garlic for 1 minute until fragrant but not browned.
• Add seafood: Stir in the shrimp and crab meat, cooking gently for 2 to 3 minutes to heat through.
• Make it creamy: Pour in the double cream and chicken stock. Stir well and bring to a gentle simmer.
• Finish the sauce: Add Parmesan, Dijon mustard, and lemon juice. Season with salt and pepper. Simmer for another 3 to 4 minutes until thickened.
• Assemble and serve: Place the salmon fillets on plates and spoon the creamy seafood sauce generously over the top. Garnish with fresh parsley.

Tips

How do I keep the salmon moist?

Avoid overcooking. Remove the salmon from heat as soon as it flakes easily with a fork.

Can I use frozen seafood?

Yes, just make sure it is fully thawed and well drained before adding to the sauce.

How do I thicken the sauce properly?

Let it simmer gently without boiling too hard, and allow the cream and cheese to naturally reduce.

What can I use instead of crab meat?

You can substitute with extra shrimp or even scallops for a similar rich flavour.

Serving Suggestions

• Serve over steamed rice or buttery mashed potatoes
• Pair with sautéed spinach or green beans
• Add a side of crusty bread to soak up the sauce
• Finish with a wedge of lemon for extra freshness

Storage

Room Temperature

Best served fresh. Do not leave out for more than 1 hour.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently on the stove to avoid splitting the sauce.

Freezing

Not recommended, as the creamy sauce may separate when thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 6g
• Protein: 38g
• Fat: 38g
• Saturated Fat: 18g
• Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

A beautifully elegant dish, James Martin Salmon En Croute combines tender salmon with a creamy spinach filling, all wrapped in crisp, golden puff pastry. The contrast between the flaky pastry and rich, savoury filling makes every bite satisfying. Despite its impressive appearance, it is surprisingly straightforward to prepare. This recipe is ideal for a weekend dinner or special occasion and takes around 1 hour from start to finish.

Ingredients

For the Salmon

• 500g salmon fillet, skin removed
• Salt and freshly ground black pepper
• 1 tbsp lemon juice

For the Filling

• 200g fresh spinach
• 1 tbsp butter
• 1 garlic clove, crushed
• 150g cream cheese
• 1 tbsp fresh dill, chopped
• Zest of 1 lemon

For the Pastry

• 500g ready-rolled puff pastry
• 1 egg, beaten
• Flour, for dusting

How to Make James Martin Salmon En Croute

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry cooks evenly and turns golden.
• Cook the spinach: Melt butter in a pan, add garlic and spinach, and cook until wilted. Drain off excess moisture and allow to cool.
• Make the filling: In a bowl, mix the cooled spinach with cream cheese, dill, and lemon zest. Season well.
• Prepare the salmon: Season the salmon with salt, pepper, and lemon juice.
• Assemble the en croute: Roll out the pastry on a floured surface. Spread half the filling in the centre, place the salmon on top, then cover with remaining filling.
• Wrap the pastry: Fold the pastry over the salmon, sealing the edges neatly. Trim any excess and decorate if desired.
• Glaze and bake: Brush with beaten egg and bake for 30–35 minutes until golden and crisp.
• Rest and serve: Allow to rest for 5 minutes before slicing to keep the filling intact.

Tips

How do I stop the pastry from going soggy?

Ensure the spinach is fully drained and cool before assembling. Excess moisture is the main cause of soggy pastry.

Can I use frozen spinach?

Yes, but thaw it completely and squeeze out as much water as possible before mixing.

How do I know when the salmon is cooked?

The pastry should be golden and crisp, and the salmon will be opaque and flaky when cut.

Can I prepare this in advance?

You can assemble it a few hours ahead and keep it chilled, then bake just before serving.

Serving Suggestions

• Serve with buttered new potatoes
• Add steamed green beans or asparagus
• Pair with a light lemon butter sauce
• Enjoy with a crisp green salad

Storage

Room Temperature

Best served fresh, but can sit out for up to 2 hours after baking.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to maintain crispness.

Freezing

Freeze before baking for best results. Wrap tightly and freeze for up to 1 month. Bake from frozen, adding extra time.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 30g
• Saturated Fat: 12g
• Sodium: 420mg

These values are approximate and may vary depending on ingredients used.

FAQs

This comforting James Martin Fish Pie is a classic British dish made with tender chunks of fish in a rich, creamy sauce, topped with fluffy mashed potatoes. It has a beautifully balanced flavour, combining delicate seafood with a savoury, buttery finish. The texture is creamy beneath and golden on top, making it deeply satisfying. It is a medium-level recipe that takes around 1 hour from start to finish.

Ingredients

For the Fish Filling

• 300g white fish fillets (cod or haddock), skinless
• 200g salmon fillet, skinless
• 150g smoked haddock
• 500ml whole milk
• 1 small onion, peeled and halved
• 1 bay leaf
• 50g unsalted butter
• 50g plain flour
• 100ml double cream
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

For the Mashed Potato Topping

• 700g potatoes, peeled and chopped
• 50g butter
• 100ml milk
• 50g cheddar cheese, grated
• Salt and black pepper to taste

How to Make James Martin Fish Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Poach the fish: Place the fish in a pan with the milk, onion, and bay leaf. Gently heat until just simmering, then cook for 5 minutes. Remove the fish, strain and reserve the milk.
• Make the sauce: Melt the butter in a pan, stir in the flour, and cook for 1 minute. Gradually add the reserved milk, stirring constantly until smooth and thickened.
• Add cream and herbs: Stir in the double cream and parsley. Season well with salt and pepper.
• Assemble the filling: Flake the fish into large chunks and place in an ovenproof dish. Pour over the sauce evenly.
• Prepare the mash: Boil the potatoes in salted water until tender. Drain, then mash with butter and milk until smooth. Season to taste.
• Top the pie: Spoon the mashed potatoes over the fish mixture and spread evenly. Sprinkle grated cheese on top.
• Bake: Place in the oven and bake for 25 to 30 minutes until the top is golden and bubbling.
• Cool slightly: Let the pie rest for 5 minutes before serving so it sets nicely.

Tips

How do I stop the sauce from becoming lumpy?

Add the milk gradually while whisking continuously to keep the sauce smooth and silky.

Can I use frozen fish?

Yes, just ensure it is fully thawed and drained well before cooking to avoid excess water.

How do I get a golden topping?

Use a fork to rough up the mashed potatoes and sprinkle cheese for a crisp, golden finish.

Can I make it richer?

Add a boiled egg or a pinch of nutmeg to the sauce for extra depth and flavour.

Serving Suggestions

• Serve with steamed green beans or peas
• Add a fresh green salad on the side
• Pair with crusty bread for extra comfort
• Enjoy with a squeeze of lemon for freshness

Storage

At Room Temperature

Leave the pie out for no more than 2 hours after cooking.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot throughout.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 12g
• Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

This James Martin Smoked Salmon Mousse is a smooth, elegant starter that feels both luxurious and effortless. The mousse is light and creamy with a delicate balance of smoky salmon, fresh lemon, and soft herbs. It blends in minutes and sets into a silky spread that works beautifully on toast, crackers, or blinis. Despite its impressive flavour and texture, the recipe is wonderfully simple and takes about 15 minutes to prepare plus chilling time.

Ingredients

For the Smoked Salmon Mousse

• 200g smoked salmon, roughly chopped
• 200g cream cheese, softened
• 150ml double cream
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, finely chopped
• ½ tsp freshly ground black pepper

For Garnish and Serving

• Extra smoked salmon slices
• Fresh dill sprigs
• Lemon wedges
• Toasted bread, crackers, or blinis

How to Make James Martin Smoked Salmon Mousse

• Prepare the mousse base: Place the smoked salmon, cream cheese, lemon juice, lemon zest, and black pepper into a food processor. Blend until the mixture becomes smooth and well combined.
• Whip the cream: In a separate bowl, lightly whip the double cream until it forms soft peaks. This will give the mousse its light, airy texture.
• Combine the mixture: Gently fold the whipped cream and chopped dill into the smoked salmon mixture until evenly blended and creamy.
• Chill the mousse: Spoon the mixture into serving bowls or ramekins. Cover and refrigerate for at least 1 hour so the mousse firms up slightly.
• Serve: Garnish with extra smoked salmon slices, fresh dill, and a squeeze of lemon before serving with toast, crackers, or blinis.

Tips for the Best Smoked Salmon Mousse

How do I get a perfectly smooth mousse?

Blend the smoked salmon mixture thoroughly before folding in the cream. A powerful food processor helps create a silky texture without lumps.

Can I make the mousse lighter?

Yes. Whipping the cream to soft peaks and folding it gently into the mixture keeps the mousse light and airy.

What type of smoked salmon works best?

Use good-quality cold smoked salmon for the best flavour. Its delicate smokiness gives the mousse a refined taste.

How long should the mousse chill?

At least one hour is ideal. This allows the mousse to firm slightly and develop its full flavour.

Serving Suggestions

• Spread onto toasted sourdough or baguette slices
• Serve on mini blinis for an elegant starter
• Pipe into cucumber cups for a light canapé
• Pair with crisp crackers and lemon wedges
• Add to a seafood platter with prawns and smoked fish

Storage

Room Temperature

This mousse should not be left at room temperature for more than 1 hour due to the dairy and seafood ingredients.

Refrigerator

Store covered in the refrigerator for up to 2 days. Keep it tightly sealed to preserve freshness and flavour.

Freezing

Freezing is not recommended as the cream and cheese can separate when thawed, affecting the smooth texture.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 2g
• Protein: 14g
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 650mg

Nutrition values are approximate and may vary depending on the ingredients used.

FAQs

James Martin Paella is a vibrant Spanish-inspired rice dish packed with seafood, chicken, and smoky spices. The rice cooks slowly in a rich saffron and paprika broth, absorbing deep flavours while staying tender with slightly crisp edges. It is a satisfying one-pan meal that feels special yet approachable for home cooks. This recipe is medium in difficulty and takes about 50 minutes from start to finish.

Ingredients

For the Chicken and Base

• 2 tbsp olive oil
• 2 chicken breasts, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)

For the Rice

• 300g paella rice or arborio rice
• 750ml chicken stock
• 1/2 tsp saffron strands
• 1 tbsp tomato purée
• 1 small tomato, finely chopped

For the Seafood and Finishing

• 150g raw king prawns, peeled
• 150g mussels, cleaned
• 100g squid rings
• 75g frozen peas
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How to Make James Martin Paella

• Prepare the base: Heat the olive oil in a large paella pan or wide frying pan over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly golden on all sides.
• Cook the vegetables: Add the chopped onion, garlic, and sliced red pepper to the pan. Cook for about 4 minutes until softened and fragrant.
• Add the spices: Stir in the smoked paprika and chilli flakes if using. Cook for 30 seconds so the spices release their aroma.
• Add rice and flavourings: Stir the paella rice into the pan so it becomes coated in the oil and spices. Mix in the chopped tomato and tomato purée.
• Add stock and saffron: Warm the stock and add the saffron strands. Pour the stock into the pan and stir once to combine. Season lightly with salt and pepper.
• Simmer the rice: Reduce the heat and let the rice simmer gently for about 15 minutes without stirring. The rice should absorb most of the liquid.
• Add seafood: Arrange the prawns, mussels, and squid rings on top of the rice. Scatter over the peas.
• Finish cooking: Cover loosely with foil and cook for another 8 to 10 minutes until the seafood is cooked and the rice is tender.
• Rest and serve: Remove from the heat and allow the paella to rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

Tips for the Best James Martin Paella

How do I get the classic crispy rice base?

Allow the paella to cook undisturbed during the final minutes. This helps form a lightly crisp layer of rice on the bottom called socarrat.

Can I make paella without seafood?

Yes, you can replace the seafood with extra chicken, chorizo, or vegetables for a different variation.

Why should I avoid stirring the rice?

Paella cooks best when the rice is left undisturbed. Stirring releases starch and can make the dish creamy instead of fluffy.

What pan works best for paella?

A wide, shallow pan allows the rice to cook evenly and helps achieve the traditional texture.

Serving Suggestions

• Serve with a crisp green salad
• Add warm crusty bread on the side
• Pair with grilled vegetables
• Serve with extra lemon wedges for freshness

Storage

Room Temperature

Paella should not be left out for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of stock or water.

Freezing

Paella can be frozen for up to 2 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 32g
• Fat: 12g
• Saturated Fat: 2.5g
• Sodium: 640mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Blackened Cod is a bold, flavour-packed fish dish with a beautifully spiced crust and tender, flaky centre. The cod is coated in a smoky Cajun-style seasoning, then seared at high heat until perfectly blackened on the outside while staying moist within. It is surprisingly simple to prepare, making it ideal for both weeknight dinners and relaxed weekend cooking. From start to finish, this recipe takes around 25 minutes and is suitable for confident beginners.

Ingredients

For the Blackened Spice Mix

• 1 tbsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• 1 tsp sea salt

For the Cod

• 4 cod fillets (about 150–180g each), skinless and boneless
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lemon, cut into wedges
• Fresh parsley, finely chopped, for garnish

How to Make James Martin Blackened Cod

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the fish finishes cooking evenly after searing.
• Mix the spice blend: In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper and salt. Stir well so the spices are evenly distributed.
• Season the cod: Pat the cod fillets dry with kitchen paper. Brush both sides lightly with olive oil, then press the spice mixture generously over each fillet, coating them well.
• Sear the fish: Heat a heavy frying pan over high heat until very hot. Add the butter and allow it to foam. Place the cod fillets in the pan and cook for 2 to 3 minutes on each side until a dark, crisp crust forms.
• Finish in the oven: Transfer the pan to the preheated oven and cook for a further 5 to 7 minutes, depending on thickness, until the fish flakes easily with a fork.
• Rest and serve: Remove from the oven and allow the cod to rest for a few minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Tips

How do I stop the spices from burning?

Make sure the pan is hot but not smoking excessively. The dark crust should form quickly. If the heat is too high for too long, the spices can taste bitter.

How can I tell when the cod is cooked?

The fish should flake easily when pressed with a fork and appear opaque throughout. Avoid overcooking, as cod can dry out quickly.

Can I make it less spicy?

Simply reduce or omit the cayenne pepper for a milder version while keeping the smoky flavour from the paprika.

What pan works best?

A heavy-based frying pan or cast iron skillet gives the best crust and even heat distribution.

Serving Suggestions

• Serve with buttery new potatoes and steamed greens
• Pair with rice and a fresh tomato salsa
• Add to soft tacos with crunchy slaw
• Serve alongside a crisp green salad and garlic yoghurt dressing

Storage

At Room Temperature

This dish is best enjoyed fresh and should not be left out for more than 1 hour.

In the Refrigerator

Store cooled cod in an airtight container for up to 2 days. Reheat gently in the oven to maintain texture.

Freezing

Cooked cod can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before reheating. The texture may soften slightly after freezing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 3g
• Protein: 35g
• Fat: 18g
• Saturated Fat: 4g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on portion size and ingredients used.

FAQs

This classic James Martin–style beer batter is light, crisp, and beautifully golden, perfect for fish, prawns, or vegetables. Made with cold beer and a simple flour base, it delivers a delicate crunch without heaviness. It is an easy recipe suitable for confident beginners and experienced home cooks alike, taking around 10 minutes to prepare and just a few minutes to cook.

Ingredients

For the beer batter

• 150g plain flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• 200ml cold lager or ale

For frying

• Vegetable oil or sunflower oil, for deep frying

To coat the fish or vegetables

• 2 tbsp plain flour
• Fish fillets, prawns, or vegetables of choice

How to Make James Martin Beer Batter

• Prepare the oil: Heat the oil in a deep saucepan or fryer to 180°C. The oil should be hot enough that a small drop of batter sizzles immediately on contact.
• Mix the dry ingredients: Sift the flour and baking powder into a bowl, then stir in the salt.
• Add the beer: Gradually whisk in the cold beer until you have a smooth, thick batter that coats the back of a spoon.
• Prepare the coating: Lightly dust the fish or vegetables with plain flour to help the batter cling.
• Batter and fry: Dip into the batter, allowing excess to drip away, then carefully lower into the hot oil.
• Cook until crisp: Fry for 4–6 minutes, turning once, until golden and crisp. Remove with a slotted spoon.
• Drain and serve: Drain briefly on kitchen paper and serve immediately while hot.

Tips for Perfect Beer Batter

Why must the beer be cold?

Cold beer creates steam quickly in the hot oil, resulting in a lighter, crisper batter.

How thick should the batter be?

The batter should coat the food without dripping excessively. If too thick, add a splash more beer.

Can I make the batter ahead?

It is best made fresh. Letting it stand too long can reduce the light texture.

Serving Suggestions

• Serve with chunky chips and tartare sauce
• Pair with mushy peas or lemon wedges
• Use for onion rings or courgette slices

Storage

Room temperature

Beer batter is best used immediately and should not be stored once mixed.

Refrigerator

Fried items can be kept for up to 24 hours, though the coating will soften.

Freezing

Freezing is not recommended, as the batter loses its crispness when reheated.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 1g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin cod and chorizo is a simple yet impressive dish that brings together delicate white fish with the rich, smoky warmth of Spanish chorizo. The cod stays beautifully flaky while the chorizo releases its oils to create a deeply savoury sauce. It is a straightforward recipe, ideal for confident beginners and relaxed weekend cooking. From start to finish, it takes around 30 minutes, making it perfect for an easy but special supper.

Ingredients

For the cod

• 4 cod fillets, skinless, about 150g each
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the chorizo sauce

• 150g cooking chorizo, sliced into thick rounds
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 200g cherry tomatoes, halved
• 100ml white wine
• 1 tbsp tomato purée
• 1 tbsp fresh parsley, finely chopped

How to Make James Martin Cod And Chorizo

• Prepare the fish: Pat the cod fillets dry with kitchen paper and season lightly on both sides with salt and black pepper. Set aside while you prepare the sauce.
• Cook the chorizo: Heat a large frying pan over a medium heat. Add the chorizo slices and cook for 3 to 4 minutes until they release their oils and turn lightly crisp. Remove with a slotted spoon and set aside.
• Make the sauce base: In the same pan, add the chopped onion to the chorizo oil and cook gently for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
• Add tomatoes and wine: Add the cherry tomatoes and tomato purée, then pour in the white wine. Bring to a gentle simmer and cook for 5 minutes until slightly reduced.
• Cook the cod: Heat the olive oil in a separate non-stick pan over medium heat. Add the cod fillets and cook for 3 to 4 minutes on each side until just cooked through and flaky.
• Finish the dish: Return the chorizo to the sauce and warm through. Stir in the parsley, then spoon the sauce over the cod fillets to serve.

Tips

How do I stop the cod from overcooking?

Cod cooks very quickly, so keep the heat moderate and remove it from the pan as soon as it flakes easily with a fork.

Can I make the sauce in advance?

Yes, the chorizo sauce can be made a day ahead and gently reheated before serving. Cook the cod fresh for best texture.

What can I use instead of cod?

Haddock or pollock work well and hold their shape nicely in this recipe.

Serving Suggestions

• Serve with buttery mashed potatoes or crushed new potatoes
• Pair with steamed green beans or tenderstem broccoli
• Enjoy with crusty bread to mop up the sauce

Storage

Room temperature

This dish should not be left out for more than 1 hour after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.

Freezing

The sauce freezes well for up to 2 months, but the cooked cod is best enjoyed fresh.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 8g
• Protein: 38g
• Fat: 26g
• Saturated Fat: 8g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs