Russell's Plaice Highcliffe

Tel: 07546055689

Russell's Plaice 

Our Customer's Dishes 

Fresh Fish From The South Coast

Get Inspired

Cuttlefish Cakes With Mango And Chilli Dipping Sauce By Alistair & Veena
Squid Fish Dish By Alistair & Veena
Cooked Lobster And Salad Dish By Mike
Roast Salmon With Chorizo And Almonds By Andy Purchase
Bass And Salad Dish By Andy Purchase
Fish Dishes By  William Baxter 
Turbot Dish By  William Baxter
Fabulous Oven Baked Skate With Capers And Red Pepper Sauce Dish By Geraldine Kemp
Fabulous Mediterranean Fish Stew With Monkfish And Squid Served With Garlic Toast Dish By Kathy
Scrumptious Monkfish Pasta Dish By Suzanne Kadziola
Delicious Marinated Tuna Dish And Recipe By Jamie Spedding  
Method- In a large non- reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. place the tuna steaks in the marinade and turn to coat. lightly oil grill grate. cook the tuna steaks for five to six minutes, then turn and baste with the marinade. cook for additional five minutes.

Beautifully Presented Fish Dish By Nigel & Anne 
Crab And Herb Crusted Cod recipe by Alex Aitken
Method-  Place the cod fillet skin side down on a baking sheet and brush with a little dijon mustard.  Spread the brown crab meat onto the cod fillet and then top with white and coat in the herb crust. To Cook and serve bake cod for 15-20 minutes at 160/170'c.
Tasty Moules Mariniere Dish And Recipe By Alan & Kerry Rowland 
Method -Sauteed some onion and garlic in a large pot when soft add two glasses of white wine and bring to boil. Then add the mussels and put the lid on the pot to steam until all the mussels are cooked and open. just before serving add a good dash of double cream and freshly chopped parsley. served with some lovely fresh bread. 
Scallops Dish And Recipe By Alan & Kerry Rowland 
Method -Seared Scallops with a coconut milk and lemon grass sauce. Gently boil coconut milk and lemongrass for ten minutes, then blend. Sear the Scallops and serve
Mackerel Salad Dish By Alan & Kerry Rowland 
Mackerel Salad with beetroot and horseradish dressing
Hake with sautéed spinach, onion puree,  lentil sprouts and passion fruit vinaigrette Dish and recipe By Alan & Kerry Rowland 
Method - cook a whole white onion in the oven until soft and blend with a nob of cold butter and a touch of water blend into puree. Sautéed spinach with butter and season. Pan fry Hake skin side down then finish in the oven for five minutes once the skin is nice and crispy. For the passion fruit vinaigrette add four parts water to one part vinegar then a table spoon of honey, salt and pepper and the juice of three passion fruit and finish in the blender. 
Hake, spring onion with mash and a butter soy sauce Dish and recipe By Alan & Kerry Rowland 
Method - pan fry the Hake,  make mash potato with butter cream and spring onion. For the sauce reduce down 600ml chicken stock, 2 tablespoons of soy sauce until its reduced by half just before serving add diced and deskinned tomato with a pinch of coriander and serve 
John Dory With Pea Puree Grilled Cherry Tomatoes, Spinach With Apple Cider Sauce Dish And Recipe By Alan & Kerry Rowland 
Method - To make the pea puree gently boil peas in water for five minutes not to long or they will lose their colour then place in a blender with a bit of butter, mint, water and blend.  Grill cherry tomatoes and spinach under the grill with salt and olive oil. Pan fry the john dory with olive oil pressing the skin side down so it becomes crispy. To make the cider sauce just add a dry cider to the pan and boil until it reduces. Mussels are optional but i steamed them with my cider sauce. 
Crab Scotch Eggs With Mango, Mint, Shallot And Chilli Salsa Dish And Recipe By Alan & Kerry Rowland 
Method -  Soft boil an egg for six minutes. Let the egg cool down quickly under cold water. Mix 50/50 white and brown crab meat with salt and pepper. Combine one egg into the crab mix. Deshell the egg once cooled and roll in flour and then flatten out a crab meat pattie and then wrap around the egg softly not to brake the soft boiled egg. Then pan and deep fry. For the salsa finely chop chilli mango, mango, mint and shallot. 
Sea Bass, Bok Choy And Coconut Rice And A Sticky Asian Sauce Dish And Recipe By Alan & Kerry Rowland 
Method - For the sauce, combine two tablespoon of honey, some grated ginger and garlic. Add two tablespoon of soy sauce and two tablespoon of chilli sauce and simmer. Cook the rice in one tin of coconut milk which will need exactly half the amount of uncooked rice to the amount of liquid you use. Half a tin of uncooked rice to the amount of uncooked rice and simmer slowly. Lightly blanch the bok choy. For the sea bass heat a frying pan with a drizzle of olive oil and place the fish skin side down lightly pressing the fish. When the skin is nice and crispy flip onto the flesh side and take of the heat. The residual heat from the pan will lightly cook without overcooking. plate and enjoy! 
Squid Dish By Michael Marsh
Method - Tossed in butter, garlic and chilli sauce add honey and coriander  
Paprika- Crusted monkfish with chorizo and peppers Dish By Chrissy Pougher 
Method - place Monkfish into a dish and rub them all over with 1tb spoon of salt. Leave in a cool place for 20 minutes. For the sauce pour the yogurt into a food processor. Cut the cucumber into it and season with salt and pulse to a pale green green puree. Transfer into a serving bowl and stir in mint. Prepare the BBQ. Rice of the salt on the Monkfish lightly pat dry. Mix the Smoked red paprika with a pinch of salt and rub evenly over the fish. Slice peppers into long strips. Once the flame has died down add the skewered food. Grill the Chorizo until warm. Then serve 
Dover sole Dish By Chrissy Pougher 
Method - Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season. Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice. Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices. In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes. Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.
Monkfish Malabar Dish By Emily Dacombe
Method - Soak the saffron in the milk in a small cup for 15 minutes. Transfer to a large bowl, add salt, then add the fish and leave to marinate for at least 30 mins. Heat 1 tbsp of the coconut oil in a pan and fry the onion, ginger and garlic purée, mustard seeds, green chillies and curry leaves until golden brown. Add spices in a bowl with little water, then add to the pan, cook until the oil separates from the masala . Add the tomatoes, coconut milk, tamarind and 100/150ml water, and cook over a medium heat, stirring for 10 mins, simmer for another 15-20 mins. Heat oven to 220C/fan 200C/gas 7. Put an ovenproof frying pan over a medium-high heat for 2 mins, then add the ghee, followed by the monkfish. Fry for 2 mins to just brown the fish, then carefully turn over and fry for a further 2 mins. Transfer the pan to the oven and roast the monkfish for 6-8 mins.
Seafood Paella Dish And Recipe By Emily Dacombe
Method -  Fry the onions, red pepper, garlic with a little olive oil. Mix up the stock cube in one liter of water and mix the paella mix. Add the tomatoes, saffron, and stock to the pan and bring to boil. Add the rice and simmer until the rice has plumped up. Add the prawns and fish to the pan and cover with a lid or tray. Cook until the fish and prawns are almost done, then add the mussels, green beans and re cover. Cook until you can see the mussels have opened. 
Delicious Plaice And Mash Dish And Recipe By Liz Kemsley
Method - Heat the butter in a frying pan. Fry the plaice for a couple of minutes on each side over a medium heat.  Season well and Cook the potatoes in boiling water until soft add a little butter and salt 
Monkfish Wrapped In Parma Ham Dish By  Paul Bennett  
Monkfish And Mussels. Mushrooms And Prawns In A Garlic Cream Dish By Ian Elliott
Cod Coated In Jerk Spice With Scallops In Lemon Butter  Dish By Ian Elliott
Lovely Mauritian Crab, Poached Salmon And A Watercress Sauce Dish By Shelanah Wootten
Smoked Salmon, Prawns On A Bed Of Salad By Natasha Louise 
Langoustine Dish By Michael Marsh
Method- Tossed in butter, garlic, chilli sauce and add honey an coriander 
Prawns Stir Fry Dish By Emily Dacombe
Method- Stir Fry Asian vegetables ( e.g. beansprouts, cabbage, carrot, red pepper ect.) Add sweet chilli sauce to taste. Shell the prawns, stir fry separately with olive oil and garlic on high heat and to vegetables 
Italian Style Stuffed Squid Dish By Olivia oddi
Method- Mix together breadcrumbs, parsley, tarragon garlic and egg for the stuffing, sprinkle breadcrumbs on top, some oil over the Squid and container. 25 minutes in the oven at 180 degrees centigrade. Cover with foil for the first half of cooking so it doesn't dry out.
Skate Dish By Jamie Spedding
Method- Dry the skate wing and then pat it in butter. Add salt and pepper. Pan fry the skate wing each side for five minutes in butter add lemon. 
Smoked Haddock Dish By Shaun Luckly 
Method- fry for four minutes each side 
Squid Dish By Shaun Luckly 
Method- cook for two minutes each side in a hot pan. Served on raw spinach and lemon 
King Prawns Dish By Shaun Luckly 
Method- Boil for four minutes in boiled salt water 
Langoustines Dish By Alan & Kerry Rowland 

Method- Cooked with lemon butter in salt water and lightly floured, deep fried calamari with sticky Asian dip. 

Crab Dish By Alan & Kerry Rowland 

Method- Fresh crab meat with mango shallot, mint, chilli salsa and brown bread 

Bream Dish By Alan & Kerry Rowland 

Method- Fresh bream, chicory tart and grapefruit segments with a pistachio sauce 

John Dory Dish By Emily Dacombe 
Method- Put into a dish lemon, Basil and thyme, put the John Dory on top. Add olive oil and half a cup of water, some sliced tomatoes, olives then season with sea salt and pepper. Add sliced lemon. Cook in the oven for 20/25 minutes at 230° make sure you keep the fish moist by basting it. Add Boiled new potatoes.
John Dory Dish By Rich Addison 
Method-  cooked with lemon and Caper sauce, asparagus and roast celeriac. 
Scallops And Bream Dish By Ruth Cargill 
Paella Dish By Steve Lucas
Dover Sole Dish By Kevin Brown
Smoked Salmon And Scrambled Egg Breakfast Dish By Emma Young
Fish Pie Dish By Suzanne Holmes 
Moulès á la créme cooked on a firepit! Dish By Liz Kemsley
Crab turned into crab cakes! Dish By Ellie Legg
Mixed Fish Dishes By Rachael Joanne Boffin 
Monkfish Dish By Suzanne Holmes 
Monkfish in Parma Ham Dish By Shaun Luckly- bake for 20 minutes at 220c 
Squid and Scallops Dish By Shaun Luckly  - Fry 2 minutes either side add lemon 
Monkfish Dish By Ray & Celia- Monkfish wrapped with Parma Ham, Samphire And chicory 
Mussels Dish By Daniel Tudor
Trout Dish By Amy Botting & Craig Russell Thorne 
Bream Dish By Manda & Matt Barnes 
Squid With Garlic, Chilli & Spring onion Dish By Edward and Samantha
Squid Dish By Dave Brown and His Daughter 
BBQ Squid Dish By Kay Fisher and Sons 
Bream Dish With Lemon And Tarragon By Willow & Mat 
Russell's Plaice Highcliffe 

Fish Dishes

  Get Inspired! 

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley. 

Brill, Gnocchi, Three Leeks, Roasted Tomatoes 

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley. 

Cuttlefish, Stew And Flat Bread 

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley. 

Salmon, Mash With Chive. Courgette And Pesto Salad

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley.

Sea Bass, Roasted Cauliflower, Curried Coconut Sauce 

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley.

Cod With Harrissa, Roasted Carrots, Coriander And Lime 

Fresh Fish From Russell's Plaice. Beautifully Cooked, Presented And Created By Harry Mosley. 

Bream, Prawns, Tomatoes, Almonds And Loads Of Basil. Lemon And Garlic 

Fresh Fish From Russell’s Plaice. Beautifully Cooked, Presented And Created By Harry Mosley.

Bass, New Potatoes With Chive Butter, Samphire And A Good Squeeze Of Lemon