Wild Fish Masterclass with Mike Robinson

Mike and sous chef James cook Bream en Papillote- Stuffed sea bream with a crispy potato Galette and a rich Hollandaise sauce. kwfishing

Chef Mike cooks Salt baked sea bass with Jansens' temptation, agrodolce peppers and a fresh aoli.

Mike and sous chef James cook Stargazie pie with crushed minted peas.

Mike and sous chef James cook Basque style Hake with romesco sauce, potatoes and anchovies.

Mike and his Chefs John and James create Trout 3 ways: Beetroot cure, Classic Gravlax with dill sauce and bellini -and a Teriaki Hot smoke.

Mike cooks a fish Tagine and makes home made Pitta.

Mike and his Chefs John and James cook Classic Sardines inTomato sauce and Makerel Escabeche.

Mike cooks a "propper Paella" using Rockfish, gambas prawns, mussels and clams.

Mike cooks a Thai fish curry with sticky coconut Rice

Chef Mike cooks Octopus Bourguignon with a wet wild Garlic polenta.