Melplash Show Seafood Skewer Competition Results

We were very pleased to get a good selection of entries into this year’s competition.

1st  –  Linda Pyke

2nd – Jay Anderson

3rd – Hannah Dare

The winning recipes:

Linda Pyke’s winning dish

Gurnard, Scallop & chorizo skewers with tomato vinaigrette and saffron mayonnaise (Serves 4)

For the Skewers:

  • 160g West Country Gurnard – skinned, filleted and pinboned, then cut into 2cm cubes
  • 8 Lyme Bay Scallops, cleaned with roes removed
  • 2 home grown green & yellow courgettes, topped, tailed and thinly sliced lengthways
  • 1 aubergine, cut into 1cm cubes
  • 75g cooking chorizo, cut into 1cm slices
  • 8 slices Dorset Capreolus Pancetta
  • 8 small basil leaves
  • Oil for brushing skewers
  • 4 long metal or bamboo skewers (if bamboo, soak for 1 hour in water before using)
  • 1 pre-heated barbeque or large4 griddle pan

For the Tomato vinaigrette:

  • 250g local vine-ripened tomatoes, skinned, deseeded and chopped
  • 1 small garlic clove, crushed
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon caster sugar
  • 2 tablespoon Filbert’s rapeseed oil
  • 1 tablespoon homemade herb oil
  • Cornish sea salt and freshly ground black pepper to taste

For the Saffron mayonnaise:

  • 100ml home made fish soup (or from a good quality jar)
  • Pinch saffron strands
  • 1 clove Dorset smoked garlic
  • 1 slice Leakers Sourdough bread, crusts removed and broken into pieces
  • 1 local free range medium egg yolk
  • 40ml extra virgin olive oil
  • 40ml Filbert’s rapeseed oil
  • Pinch of Cornish sea salt
  • Pinch of cayenne pepper
  • Squeeze of lemon

To serve

  • 4 slices of griddled Leakers Sourdough bread (optional)


  1. Make the saffron mayonnaise:  Pour 100 ml of fish soup into a saucepan, add saffron and garlic, bring to the boil and simmer for a few minutes.  Add the bread and stir well.   Remove from the heat and cool a little.  pour into a blender and mix well with the egg yolk.  mix oils together and slowly trickle into the blender.  When thick, season with salt, Cayenne pepper and a squeeze of lemon juice to taste.  Chill until required.
  2. Make the tomato vinaigrette: Place tomato flesh into a food processor with the garlic, vinegar, sugar, 1/2 teaspoon slat and some pepper and blend everything together until smooth.  With the motor still running, gradually add the oils.  Check seasoning and chill until required.
  3. Assemble skewers:  Sprinkle courgette slices and aubergine cubes with salt and leave to disgorge in a colander for half and hour.  Dry on kitchen paper and roll half the courgettes into tight coils.  Set aside.  Wrap scallops in pancetta slices.  Wrap gurnard cubes in he rest of courgette slices and tuck in a small basil leaf.  Thread the gurnard, chorizo, scallops, courgettes and aubergines onto the skewers.  Brush lightly with oil.  Cook on the barbeque or griddle pan for abut 5 minutes, turning once.
  4. Serve skewers warm:  Transfer the skewers to a plate, drizzel with tomato vinegrette and saffon mayonnaise, place skerwer on top and drizzle the tomato vinaigrette around the plate.

2nd Prize – Jay Anderson 

Lyme Bay Mackerel Skewers with Rhubard Sauce (serves 4 as a main course or 8 as a starter)

  • 4 line caught mackerel approz. 300g each, filleted (check and remove any small bones)
  • 8 small wooden skewers (soak in cold water for 30 minutes before use to prevent burning)


  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 4 tablespoon rape seed oil
  • 1 tablespoon freshly chopped thyme
  • Cornish sea salt & freshly ground black pepper

Rhubarb, cider & orange sauce:

  • 340gm fresh rhubarb cut into small chunks
  • 4 tablespoons (60ml) dry Dorset Cider
  • 40gm light brown muscovado sugar
  • Grated zest of an orange
  • Pinch of ground ginger


  1. Mix ingredients for mainade together and pour into a shallow dish.  Place mackerel fillets in dish and coat both sides with marinade.  Cover dish and keep cool to allow fish to marinate for at least 30 minutes turning fillets once
  2. Meanwhile, prepare the rhubarb sauce by heating all the ingredients in a small saucepan on a low heat for approx 8-10 mins to dissolve sugar and allow rhubarb to soften.  Keep covered and stir occasionally.  allow to cool slightly.  (It should be served warm)
  3. Thread mackerel fillets on to skewers for they form a ‘concertina’ shape.
  4. Place skewers under a hot grill or on a BBQ, grill for approx. 6-8 mins, turning and brushing with remaining marinade.  Try to get some browning of the skin
  5. Arrange on plate with rhubarb sauce spooned alongside skewers

Serving suggestion:

  • Serve with watercress, rocket and orange segment salad and wedges of mixed grain or soda bread

3rd Prize – Hannah Dare

Monkfish and mussel skewers

  • 9 streaky rashers of British bacon
  • 450g monkfish, skinned, boned and cut into 1 inch cubes
  • 24 cooked mussels
  • 25g butter
  • 60ml chopped parsley
  • Finely grated rind and juice of 1 large lemon
  • 4 garlic cloves, skinned and crushed
  • Salt and pepper


  1. Roll the bacon rashers up neatly.  Thread the cubed fish, mussels and bacon alternately on to 3 skewers
  2. Melt the butter in a saucepan, remove from the heat  then add the parsley, lemon rind, juice and garlic.  Season to taste (remember bacon and mussels are already salty)
  3. Place the skewers on an oiled grill.  Brush with the butter mixture, then grillunder a moderate grill for 15 minutes.  Turn the skewers frequently during cooking and brush with the butter mixture with each turn
  • It was felt that this dish would benefit from a sauce