RECIPES

A collection of some of our favourite Fin Boys recipes. Tap on each block: view, download, keep, and print.

Sicilian Sardines INGREDIENTS: ● 85g fresh breadcrumb ● 50g black olive, stoned and roughly chopped ● Large handful of parsley, roughly chopped ● Small handful mint leaves, finely chopped ● 1 lemon, zested and sliced ● 4 anchovy fill

Daisy Dickinson 01/08/2023 Daisy Dickinson 01/08/2023

Sicilian Sardines Recipe from Fin Boys.

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Octo XO INGREDIENTS: ● 10 garlic cloves chopped ● 140g shallots    ● 70g fresh ginger, peeled & chopped ● 2 fresh red chili peppers, chopped  ● 400ml vegetable oil ● 50ml sesame oil ● 30g dried mushroom ● 3 dr

Daisy Dickinson 31/07/2023 Daisy Dickinson 31/07/2023

Octo XO Recipe from Fin Boys.

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Mussels and XO INGREDIENTS: ● 2 tbsp grapeseed oil ● 180g XO sauce ● 2kg mussels ● 60ml (¼ cup) Shaoxing wine ● 50g butter (optional)l ● 1 lime, juice ● Sliced spring onions, to serve ● Baguette, to serve METHOD: 1. Heat oi

Daisy Dickinson 31/07/2023 Daisy Dickinson 31/07/2023

Mussels and XO Recipe from Fin Boys.

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Spaghetti with Mussels and Chilli INGREDIENTS: ● 100ml dry white wine ● 1kg mussels, scrubbed ● 200g dried spaghetti ● 50ml extra-virgin olive oil, plus extra to serve ● 1 garlic clove, thinly sliced ● 2 small courgette, cut into jul

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Spaghetti with Mussels and Chilli Recipe from Fin Boys.

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Sea Bream with Chinese Broth INGREDIENTS: ● 500g whole Sea Bream, gutted, scaled ● 3 spring onions (white part only), thinly sliced, half green tops reserved ● 30g ginger, finely julienned ● 100g coriander leaves, stems and roots res

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Sea Bream with Chinese Broth Recipe from Fin Boys.

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King Prawn, White Cabbage & Kampot Pepper INGREDIENTS: ● 20ml dry white wine ● Juice and finely grated rind of 1 lemon ● 20 medium uncooked Crystal Bay prawns, peeled ● 1 tbsp olive oil JAPANESE DRESSING: ● 60ml Japanese mayon

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

King Prawn, White Cabbage & Kampot Pepper Recipe from Fin Boys.

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Scallop, Persian Cucumber & Togarashi INGREDIENTS: ● 1 large hand-dived scallop ● Persian cucumber SHICHIMI TOGARASHI: ● Red chilli/sansho/sichuan peppers ● Black & white sesame ● Ground ginger ● Poppy seeds ● Nori (torche

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Scallop, Persian Cucumber & Togarashi Recipe from Fin Boys

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Pollock with Cheddar & Herb Crust INGREDIENTS: ● 4 pollock fillets, line-caught, each weighing 225g ● 75g of white breadcrumbs ● 50g of cheddar, finely grated ● 4 tbsp of parsley, chopped ● 1 tbsp of dill, chopped ● 1 garlic clov

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Pollock with Cheddar & Herb Crust Recipe from Fin Boys

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John Dory, Sea Lettuce Salt, Sesame & Chrysanthemum INGREDIENTS: ● 2 well-chilled skinless John Dory fillets ● 1 cup chrysanthemum leaves (loosely packed) ● 1 tsp pickled ginger, thinly sliced SEA LETTUCE SALT: ● 1 tsp dried s

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

John Dory, Sea Lettuce Salt, Sesame & Chrysanthemum Recipe from Fin Boys.

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Raw Scallop, Juniper, Chervil & Clementine Oil INGREDIENTS: ● 3 baby cucumbers, halved lengthways ● 12 scallops, cleaned, roe removed ● 6 chervil sprigs ● 1 tsp ground juniper CLEMENTINE OIL: ● 200ml olive oil ● Zested rind of

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Raw Scallop, Juniper, Chervil & Clementine Oil Recipe from Fin Boys

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BBQ Bream, with Sour Orange Glaze INGREDIENTS: ● 2 large Bream (about 800g), cleaned, refrigerated uncovered overnight on a wire rack to dry skin ● Grapeseed oil or other neutral oil, for brushing ● 2 oranges, quartered, to serve S

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

BBQ Bream, with Sour Orange Glaze Recipe from Fin Boys.

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Paella INGREDIENTS: ● 5 vine-ripe tomatoes ● 100ml extra-virgin olive oil ● 450g cleaned calamari, cut into 3cm pieces ● 3 large onions, coarsely chopped ● 4 garlic cloves, finely chopped ● Good pinch of saffron threads ● 4 fresh bay

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Paella Recipe from Fin Boys.

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Fish Curry INGREDIENTS: ● 600g skinless firm white fish such as blue-eye or groper ● 2 tbsp ground turmeric ● 80ml (1/3 cup) lime juice ● 400ml coconut milk ● 1½ tbsp vegetable oil, plus extra for deep-frying ● 1 tbsp vegetable oil,

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Fish Curry Recipe from Fin Boys.

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Japanese Carbonara INGREDIENTS: ● 2 tbsp olive oil ● 250g Swordfish bacon, diced ● 2 tsp Shiro (white) miso ● 300g dried spaghetti or bucatini ● 3 eggs, lightly beaten ● 100g parmesan, finely grated, plus extra to serve ● Shredded no

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Japanese Carbonara Recipe from Fin Boys.

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Tuna, Avocado, and Brown Rice Salad INGREDIENTS: ● 400g (2 cups) brown rice ● 10g dried wakame, thinly sliced ● 300g diced fresh tuna ● 150g podded frozen edamame, defrosted ● 1 Lebanese cucumber, halved lengthways and sliced ● 2 spr

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Tuna, Avocado, and Brown Rice Salad Recipe from Fin Boys.

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Seafood Risotto INGREDIENTS: ● 650g/1lb prawns, shell on ● 36 small mussels ● 100g/4oz monkfish fillet, thinly sliced ● 100g/2oz squid, cleaned and thinly sliced STOCK: ● 25ml/1fl oz olive oil ● 1 garlic clove, chopped ● 1 celery

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Seafood Risotto Recipe from Fin Boys.

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XO Seafood Rice INGREDIENTS: ● 1 tbsp light soy sauce ● 1 tsp rice vinegar ● ½ tsp white sugar ● ½ tsp sesame oil ● 45ml peanut oil ● 4 eggs, lightly beaten ● 1 small Spanish onion, finely chopped ● 25g ginger, finely chopped ● 1 tbs

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

XO Seafood Rice Recipe from Fin Boys.

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Beetroot Cured Sea Trout INGREDIENTS: ● 2 tsp fennel seeds ● 1/3 cup finely chopped soft herbs, such as chervil, dill, chives or flat-leaf parsley ● Finely grated rind of 1 lemon and ½ orange ● For brushing: Dijon mustard ● 80ml (1/3

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Beetroot Cured Sea Trout Recipe from Fin Boys.

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Loch Duart Salmon with Cucumber & Preserved Lemon INGREDIENTS: ● 1 side salmon (about 1.5kg), skin on, pin-boned ● Olive oil, for brushing ● Labne (about 1½ cups), nasturtium flowers, and lemon wedges, to serve Cucumber & P

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Loch Duart Salmon with Cucumber & Preserved Lemon Recipe from Fin Boys.

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Tuna, with Eggs, and Anchovy Sauce INGREDIENTS: ● 4 eggs, at room temperature ● 300g Roman beans, trimmed ● 340g asparagus, trimmed ● 60ml (¼) cup olive oil ● 400g sashimi-grade tuna loins ● 1 golden shallot, very thinly sliced ● ½ c

Daisy Dickinson 25/04/2023 Daisy Dickinson 25/04/2023

Tuna, with Eggs, and Anchovy Sauce Recipe from Fin Boys.

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