Wild Fish Masterclass
S01:E10 - Lobster Two Ways
S01:É01 - S01:E01 - Bouillabaisse
Classic southern French bouillabaisse masterclass with chefs Mike Robinson and Tony Parkin, featuring safe fileting, veggie prep, and rouille.
S01:É02 - S01:E02 - Fish and Chips
Chef Mike Robinson and James make classic beer-battered cod and triple-cooked chips with homemade tartar sauce in a wild fish masterclass.
S01:É03 - S01:E03 - Crab Two Ways
Chef Mike Robinson teaches the craft of preparing fresh British brown crab two ways: a potted crab meat starter and a classic dressed crab.
S01:É04 - S01:E04 - Large Flatfish Two Ways
Chef Mike Robinson demonstrates how to master large flatfish, creating a whole baked turbot and pan-fried brill with a classic butter sauce.
S01:É05 - S01:E05 - Squid and Octopus Pilaf
Chef Mike Robinson prepares a Middle Eastern-spiced rice pilaf with charred and pan-fried squid, octopus, and prawns in a seafood masterclass.
S01:É06 - S01:E06 - Rolled Monkfish
Chef Mike Robinson prepares a meaty monkfish tail, butterflying and stuffing it with chorizo and shiitake mushrooms for a roasted dinner piece.
S01:É07 - S01:E07 - Goan Curry
Chef Mike Robinson makes a classic, spicy, and sour Goan fish curry with fresh cod and prawns, served alongside coconut rice.
S01:É08 - S01:E08 - Mackerel Scotch Eggs
Chef Mike Robinson makes a classic British pub snack with a twist, crafting crispy smoked mackerel scotch eggs with a smooth watercress salad.
S01:É09 - S01:E09 - Sole
Chef Mike Robinson cooks classic paupiettes of sole with a delicate, clean mussel sauce, creating an elegant flatfish masterpiece.
S01:É10 - S01:E10 - Lobster Two Ways
Chef Mike Robinson makes a luxury seafood meal, preparing fresh native lobster two ways: grilled tails with herb butter and a classic claw ravioli.