Fin Fish & Shellfish | Jorj Morgan

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A thick white cod fillet poaching in golden saffron broth, cherry tomatoes and mussels nestled beside it.

Cooking cod in broth

Black mussels steaming open in a pot, vivid orange-gold meat revealed, white wine broth and parsley between the shells.

Cooking mussels

A fried rice and salmon ball on a wire rack, the outer crust golden, one ball cut to reveal white rice and pink salmon.

Frying a salmon and rice ball

A whole scored red snapper being lowered into a wok of frying oil, the surface erupting into furious bubbling.

Frying a whole fish

A split lobster tail on grill grates, the exposed flesh caramelizing, a pastry brush applying glossy herb butter.

Grilling lobster tails

A salmon fillet on a screaming hot grill, crosshatch grill marks branding the pink flesh, skin crisping.

Grilling salmon

A salmon fillet submerged in pale saffron court bouillon, dill fronds and lemon slices floating around it.

Poaching salmon

A whole roasted branzino on a rack, scored skin golden and blistered, score lines opening to reveal white flesh.

Roasting a whole fish

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Ingredients copied to clipboard!