Top TV cooks’ best ever recipes: Rick Stein reveals secrets of his Newlyn fish pie and more of his best-loved dishes - most popular restaurant pasta dishes

This week, in honor of the Silver Jubilee of Weekend magazine, we present recipes for the most popular celebrity chefs of the past 25 years.
It's Rick Stein's turn today, who first appeared on our screen for Freud on fish in 1985, after which he aired many TV cooking series from all over the world.
He is famous for seafood and runs seven restaurants and bars in Cornwall.
Monkfish, mussel & prawn with roasted sour and sweet. This cioppino or fish stew recipe was given to me by Tadich Grill, the oldest restaurant in California.
I have removed some ingredients, mainly seafood, as this variety is great for domestic shopping.
Remove the head and shell from the shrimp, but leave the last paragraph of the shell in place.
Cook in raw or water for 20 minutes and then filter and discard them.
Put the shrimp aside and put it in the stew later.
Boil the vinegar and sugar in a small pot and cut it into two teaspoons.
Heat olive oil and butter in a pan and add garlic, onion, celery, green pepper and sweat 6-8 minutes.
Add white wine, salt, pepper, paprika, tomatoes and then fish and vinegar.
Sim30 minutes, the last 5 minutes to join the cow.
You can set up this base in advance if you like.
Finally, boil the bottom of the stew;
Add raw shrimp, mon fish and green mouth and Cook with a lid for 5 minutes.
Bake the sour dough and slice it slightly over the gas flame.
Put garlic on toast and sprinkle with olive oil.
To serve, put a piece of toast in each bowl, add the stew, and sprinkle with parsley.
Steamed scallops in the Shell, add ginger, soy, sesame oil and spring vegetables. This is my favorite dish in a nice Chinese restaurant.
I think seafood cooking in China is the best in the world. Pour 2.
5 cm of the water enters the bottom of a wide and shallow pan and brings it to a boil.
Loosen the scallops from the shell, but put them in the right place.
Sprinkle some ginger on each piece.
If necessary, arrange the scallops in batches on the petal steamer.
Put them in the pan, reduce the heat to medium, cover the lid and steam for about 4 minutes until it has just solidified.
When you cook the rest of the food, take it out and keep it warm.
Put sesame oil and soy sauce in a small pot and heat it.
Place the scallops on four heated plates and pour some warm soy sauce and sesame oil.
Sprinkle coriander and scallions on top and serve immediately.
Rick's Newlyn fish pie it's not a classic fish cake because it doesn't have toppings for mashed potatoes: I replaced it with crumbs and a lot of Parmesan cheese and pepper.
It has always been very popular in my restaurant.
I think it is a gift that is given constantly.
Preheat the oven to 80c/16c fan/gas 4. Slow-
Put the onion into the pan and cook in butter for 10 minutes.
Make veloute (
See recipes below)
Add bay leaves, cloves and nutmeg.
Pour veloute through the sieve into the fried onion, add Parmesan, double cream and lemon juice, and add a little salt if needed.
Cut the fillet into small piecessize pieces, 3-4cm long.
Season with a little salt and turn the flour over. Fry for 2-
Use vegetable oil and butter in a medium fire frying pan for 3 minutes.
Put the fish on the pie.
Stir-fry mushrooms in the same pot, add a little salt;
Stir in the mustard and add the pie.
Now add shellfish or shellfish to the pie plate.
It can be raw or cooked, but if the raw scallops or shrimps are large, they can be cut in half.
With truffle oil.
Pour the sauce on the fish.
Mix the crumbs with melted butter and lay them on top.
Bake for 20 minutes.
Penang Road laksaWhat makes this Malaysian soup especially delicious, it is based on the strong "grave" of lak sand: galangle, chili, shrimp paste, tamarind, sugar and
Persicaria airplane grass). Bring 1.
Cook 5 liters of water in a large pan.
Add fish, lemon grass and salt and cook again for 10 minutes.
Then lift the plate and cool it a little.
Add the chili sauce, tamarind water, fish sauce and sugar to the pan and cover it for sim30 minutes.
Filter the "grave" of lak sand into a bowl by means of a sieve, squeeze out as much flavor as possible, then go back to a clean pan and cook and keep it hot.
At the same time, cut the meat from the fish and discard the bones and skin.
Arrange the fish and all toppings on the board.
Boil a pot of salt-free water.
If dry noodles are used, boil 3-
4 minutes or until tender, then drain.
If fresh noodles are used, place them in boiling water, heat them for a few seconds and drain them.
Divide the noodles into 4 bowls and spoons in the hot lak sand "grave.
Invite your guests to add the ingredients they want and some sliced fish.
In my Indian book I nominate this as my favorite curry.
I still remember the slight oil flavor of the delicate apper fish, because the fish oil is very delicious when it is completely fresh.
Anyway, I always thought it was delicious with fried fish and curry-
Especially tomatoes, tamarind and curry leaves.
Eat with white rice.
In the case of medium fire, heat the oil with a heavy pot.
When hot, add the mustard seeds, fry them for 30 seconds, then put them in onions and garlic, and gently fry them for about 10 minutes until they become soft and light golden.
Add curry leaves, chili powder, coriander and ginger powder, fry for 2 minutes, then add tomatoes, tamarind water, green peppers and salt and cook for about 10 minutes until it becomes less rich.
Add the fish and cook for another 5 minutes or until cooked and serve.
How to make tamarind water: take some longan fruit like orange size and put it in a bowl of 150 ml warm water.
Paste the work into the water with your fingers until it breaks down and releases the seeds.
Now, filter the fine sieve into another bowl and discard the remaining fiber material in the sieve.
The water is ready for use.
Put it in the fridge for 24 hours.
Fried tortillas with Ensenada Fish with chili and Italian dishes. We serve these delicious tortillas at my fish and chips restaurant.
They were inspired by my late Australian friend, Rudy, and a trip he took to encester --
A city off the coast of Mexico where they produce delicious fish tacos.
Heat the tortillas in a dry frying pan, microwave or oven.
Get your toppings-
Shredded cabbage, avocado, spicy Italian sauce and chili sauceready.
Mix the ingredients of crema for standby.
To make the batter, sift the flour, salt and fermented powder into a spacious bowl.
Use a balloon mixer and add the beer until you have a smooth batter. Set aside.
Cut the fish into about 1 cm thick fingers.
Heat the oil in the big pot to the FOMC.
Dip a few fish into the seasoned flour, shake off the excess and dip it into the batter. Fry for 2-
2 minutes until crisp golden.
Repeat it until you cook all the fish and simply drain each batch of fish on the kitchen paper to remove the excess oil.
Sprinkle gently with salt.
Fish is served immediately in warm tortillas with ingredients on the table for guests to help themselves.
Ensenada Fish tacos with chili and Masang salmon, with Curry and ginger spicy fish cooking books, if salmon recipes are not cooked with puff pastry, it is too complete
This is a very good dish. everyone doesn't need much.
Season the salmon slices on both sides with salt.
Mix the softened butter with ginger, currant, mace, a teaspoon of salt and some black pepper.
Evenly apply the inner surface of 1 salmon slice with a butter mixture, then spread the second fillet on a puff pastry and place the fish in the middle.
Brush a circle of beaten eggs around the fish.
Expand the second pastry into a rectangle about 5 cm larger than the first one and lift it to the top.
Press the pastry tightly on the outside of the salmon, be careful not to stretch it, and not to get stuck in too much air;
This can cause the pastry to shrink and the package will open when cooking.
Press the edges together very firmly and trim them neatly.
Mark all the way with a fork-
This ensures a better seal.
Then decorate the top of the pastry with an upturned teaspoon and "scalp.
Freeze the salmon for at least an hour.
Preheat the oven to 200c/80c fan/gas 6 and heat it in a large baking tray.
Take the salmon out of the fridge and brush it over with beaten eggs.
Remove the hot baking tray from the oven and carefully transfer the salmon package to it.
Put it back in the oven and bake 35-
For 40 minutes, or until the core temperature reaches 55c, check with a thermometer.
Take out the salmon and rest for 5 minutes.
Transfer it to a warm plate and bring it to the whole table.
Service cut into slices.
The shootbot bot with roasted arcades, serrano ham, vegetables and peas is probably the best --
Taste fish in the world.
However, it can be expensive so you can use any company
But a fish with texture.
Boil the vegetables in salt water as follows: peas for 30 seconds;
30 seconds;
60 seconds asparagus
Season the tarmac with a little salt and fry it in medium temperature with vegetable oil and butter tsp teaspoon.
Put ham, lemon, stir-fried meat and flavor o sauce in a small pot.
Boil, add the rest of the butter, boil quickly for 1 minute to make the butter emulsion and reduce the volume slightly.
Stir the vegetables and bean sprouts evenly and pour them into 4 heated soup trays after heating.
Top of the multi-treasure fish slice.
Fish and shellfish from Rick Stein©Rick Stein 2001, photography James Murphy 2014, Rick Stein's road to Mexico©Rick Stein 2017, photography James Murphy 2017, was published by the BBC at £ 26.
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