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Recipes: Festive dishes from Cambridge's Fin Boys

Jay Scrimshaw and Richard Stokes, fellow chefs and founders of Cambridge's Fin Boys, share their favourite fish canape and starter for Christmas dinner

CANAPE: Taramasalata & Radish Canapé

Ingredients (Serves 4):

200g smoked cod’s roe

50g white bread

300g vegetable and olive oil 50/50 mix

1 garlic clove

3 tbsp lemon juice

1/2 tsp paprika

Focaccia bread


To make the taramasalata, soak the white bread in water until soggy for a few minutes, then drain excess water away. Take the skin off the cod’s roe, then blend together with the bread to make a paste. Slowly add the oil until emulsified into a nice and glossy consistency. Alternatively, buy a ready-made jar from Fin Boys!

Next, thinly slice your radishes (we used watermelon radishes here), arrange on the place and drizzle with a little oil (we used dill oil), then pipe the taramasalata on top, and accompany with a piece of bread like focaccia (we use Grain Culture’s).

STARTER: King Prawn Agnolotti

Ingredients (to serve 8):

For the prawn mousse:

100g king prawns (deshelled weight)

150ml double cream,

1/4 bunch dill

For the pasta:

250g 00 pasta flour

1 whole egg

65g egg yolks

5g saffron water

For the prawn head bisque:

Prawn shells

1 onion

2 cloves garlic

1 piece star anise

10g coriander seeds

1 tbsp tomato paste

500ml fish stock

400ml passata


To make the prawn mousse: remove shells from the king prawns and put them to one side, de-vein, and then blend until smooth. Add 50ml of cream to bind together the blended prawns into a firm paste, then add chopped dill and seasoning to taste. Whip the remaining 100ml of cream and fold into the prawns until you have a mouse-like consistency.

For your pasta: pour flour into a mound on your work surface and make a well in the middle. Pour the whole egg, egg yolks, and saffron water in, and using a fork beat thoroughly. When combined, gradually incorporate the flour from the edges until you have a dough. Knead with your hands for 5-10 minutes adding more saffron water if needed, until it becomes elastic, then wrap in clingfilm and rest in the fridge for 1 hour. Once ready, unwrap and roll into sheets of 2mm thickness and around 30cm in length. Add a teaspoon of the mouse in 3cm along the pasta sheet then fold over the filling to make a tube, cutting away excess pasta and pinching between filling to create sealed pockets. Use a pasta wheel or sharp knife to cut them out and cook in a pan of salted boiling water for 2-3 minutes and drain, season with salt, pepper, and olive oil.

For the prawn head bisque: combine ingredients on a tray and place in an oven at 180-C for approx 15 minutes until roasted. Transfer to a pan, and add the tomato paste, passata, and fish stock to cover - simmer on low heat for an hour, topping up with stock if needed, then blend together and pass through a sieve.

To serve: Pour the prawn head bisque into a bowl, add a few pieces of pasta, and finish with a drizzle of coriander oil.

See fin-boys.com and follow @thefinboys

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