Get the chums round for a feast of late summer scallops and lip-smackingly good sardines. There’s a haul of delectable South West seafood to be scoffed this season, says Ian Middleton, head chef at Dukes in Sidmouth, who shares fresh inspo on which fish to choose and how to prep ’em
Cook Pan sear silver mullet for 2½ minutes on each side.
Serve with roasted fennel and steamed broccoli.
Cook Oven bake south coast hake fillet for about 9 minutes at 180°c / gas 4.
Serve with a garlic and spinach risotto.
Cook Grill Lyme Bay mackerel for about 5 minutes.
Serve with carpaccio of beetroot and cucumber butter.
Cook Pan fry Lyme Bay scallops for about 1 minute until golden brown, then flip over and sprinkle with garlic and chopped fresh chilli before cooking for another minute.
Serve with artichoke puree.
Cook Grill Cornish sardines for about 3 minutes, adding a pinch of smoked paprika.
Serve on a bed of Provençal vegetables.
‘At Dukes we love to promote the quality of local produce – especially the spectacular array of South West seafood. Enjoy the rich offerings of the ocean at our Tuesday fish and chips nights (a Sidmouth institution!) and Thursday Devon seafood evening – whatever the fisherman catch will be on the menu.’
Flex those shucking muscles – oyster season is just around the corner. Luckily, the team at St Enodoc Hotel in Rock are on hand to dish out the low-down on the best ways to prep and eat the meaty molluscs