Neven Maguire will be back on our television screens tonight as season two of Neven's Irish Seafood Trails kicks off on RTÉ One at 8.30pm.
Starting the new year with a bang, Neven's Irish Seafood Trails will return tonight, January 8th, showing the chef as he travels around Ireland in search of the finest and freshest seafood.
This seven-part programme will see Neven travel a variety of Irish towns, including Kenmare, Castletownbere, Kinsale and more.
Tonight's episode will start in Ballycotton, East Cork, where Neven and local fishermen Sean Roach and Peter O'Shea sail out to Ballycotton Bay in search of mackerel, before trying hand-line fishing.
Neven will then venture to Ballycotton Seafood to meet Diane Walsh before learning to make haddock carpaccio with Kevin Aherne of Sage restaurant. To finish the episode, the oldest sailing club in the world, Royal Cork Yacht Club, will take Neven on a cruise around Cork harbour to celebrate its 300th anniversary.
At the end of tonight's episode, Neven will showcase his perfect seafood chowder but if you want to whip up the recipe to enjoy while you watch, check it out below.
- 1 tablespoon rapeseed oil
- 1 tablespoon butter, softened
- 2 large potatoes, cut into 1cm dice
- 1 carrot, cut into 1cm dice
- 1/2 small leek, cut into 1cm dice
- 1 tablespoon plain flour
- Sea salt and freshly ground black pepper
- 150ml dry white wine
- 300ml fish stock
- 100g skinless salmon fillet, cubed
- 100g smoked coley fillet, cubed
- 100g cooked mussel meat
- 100g cooked and peeled prawns
- 150ml cream
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh dill
- Fresh microgreens, to garnish
- Heat the oil in a pan over a medium heat, then add the butter.
- When it stops sizzling, tip in the potatoes, onion, carrot and leek. Cook for five minutes until softened, but not coloured.
- Add the flour and cook for two minutes, stirring continuously. Season to taste.
- Gradually pour in the wine and allow int to bubble down, stirring continuously. Add the stock, bring to the boil, then reduce the heat and simmer for five minutes.
- Stir in the salmon and coley, simmer for five minutes, then add the mussel meat, prawns and cream. Simmer for 2-3 minutes until warmed through, then stir through the herbs and check the seasoning.
- Divide the chowder between warmed bowls, garnish with microgreens and serve.