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Cooking with Seafood

Fuine Series 2

Mairi MacRitchie meets some of the country's finest cooks and bakers, who share their recipes. In this episode Mairi gathers ideas for using fresh seafood.

Tha M脿iri NicRisnidh air chuairt eile tron Gh脿idhealtachd is nan Eilean a' coinneachadh ri s脿r-ch貌cairean a sheallas dhi am biadh is fhe脿rr leothasan a dh猫anamh.

Anns a' phr貌gram seo cuiridh M脿iri cuairt air an Eilean Sgitheanach, Uibhist is Beinn na Fadhla a' lorg na d貌ighean is blasta air feum a dh猫anamh dhen mhaorach a tha cho pailt sna h-eileanan. Tha na c貌cairean is aithne dhi deiseil lem molaidhean fh猫in air d猫 is fhe脿rr a ch貌rdas ri daoine. Tha fear an Uibhist a Tuath a' cruinneachadh feusgain sa chladach, a bhios sgoinneil le uachdar is creamh, agus t-猫ile le a d貌igh fh猫in airson bonnaich chr霉baig, le fe貌il gheal nan 矛nean.

Cha chuir i c霉l nas m貌 air na seann d貌ighean air d猫iligeadh le iasg - ach cuiridh i dreach 霉r orra: kedgeree le aithneachadh de sp矛osraidh a-measg na deagh chnapan adaig smocte, agus Cullen Skink d猫anta le bradan an 脿ite na h-adaig, agus s貌nraichte blasta.

Mairi MacRitchie is in the Highlands and islands meeting some of the country's finest cooks and bakers, who share with her their favourite and most treasured recipes.

In this programme Mairi is in Skye, North Uist, South Uist and Benbecula gathering recipes using the freshest seafood available on every islander's doorstep. Her cooks are on hand with suggestions that will make any tummy rumble.

She meets a seafood enthusiast in North Uist who gathers his own mussels to create a delicious creamy garlic broth, and a chef who has created her own recipe for crab cakes using local white crab meat.

Mairi also revisits some delicious classic seafood dishes and gives them her own new twist, from a slightly spiced kedgeree with juicy pieces of smoked haddock to a hearty Cullen skink using hot smoked salmon for a delicious but subtle smokiness.

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30 minutes