Michelin-Star chef, seafood advocate and former Easy Food guest editor JP McMahon is encouraging people to include Irish seafood into their festive dining this year, creating new traditions that celebrate seafood when it’s at its best.
The aim is to celebrate the quality of seafood and encourage people to experiment in the kitchen with different fish, shellfish and seaweed during the festive season.
JP remarked that, “This time of year is when Irish seafood, shellfish and seaweed is at its best, due to colder water, and moreover a time when it’s forgotten. At times we forget that we are people of the sea as well as the land.”
JP will be running seafood specials each weekend over December in Tartare Café + Wine Bar and Cava Bodega in Galway. The specials will change weekly depending on what fresh, local seafood is available.
In Tartare, diners can expect small plates such as Dooncastle oyster, sea lettuce, trout roe and crab, chervil mayonnaise, potato crisp, and seafood tapas such as scallops, black pudding, cauliflower, lardo, pistachio and wild mussels, almonds, white wine, garlic in cava. JP’s Michelin starred Aniar Restaurant has ever-changing and evolving tasting menus, which always place Irish seafood, shellfish and seaweed centre stage.
JP will also be sharing some of his favourite seafood recipes from Tartare for people to try at home at www.tartaregalway.ie. The recipes will be available from today, Monday the 2nd of December until the end of the month.
Looking for even more seafood recipe inspiration? Check out our fish and seafood recipe section on our website, here. It’s filled with delicious fish-themed recipes such as these prawn skewers with brandy seafood sauce, this cheesy smoked fish bake or this teriyaki salmon.