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Daily Mail
2 days ago
- General
- Daily Mail
From sea bass to salmon – eight seafood recipes that'll wow your guests
CAMPARI AND VODKA CURED SALMON A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I've taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the subtle green, feathery notes of chervil. SERVES 6 1kg sea salt crystals 400g golden caster sugar 1 tbsp pink peppercorns, crushed 100g chervil, leaves finely chopped 1 tbsp orange zest 150ml Campari 80ml vodka 1 side of salmon, skin on, pin-boned (about 800g) To serve rye bread, in thin slices horseradish sauce salmon roe a small handful of dill lemon slices 1 Combine the salt, sugar, pink peppercorns, chervil, orange zest, Campari and vodka in a large bowl and stir together. Put half of this curing mixture on a large piece of clingfilm in a deep-sided tray. Place the salmon, skin-side down, on the curing mixture, then cover with the remaining curing mixture. Cover the salmon with another layer of clingfilm, then weigh it down using a smaller tray, with tins for weights. Leave in the refrigerator for at least a day – two is even better. 2 When ready, strain away any excess liquid and clean off the cure from the salmon with paper towels. Slice the cured salmon into 1cm pieces, just as you would smoked salmon. 3 Serve on the thin slices of rye bread with the horseradish sauce, salmon roe, dill fronds and lemon slices. CRUMBED SARDINES WITH A TOMATO AND SHALLOT DRESSING Sardines and tomatoes are great housemates and I always find myself bringing them together in recipes. Ask your fishmonger to butterfly the sardines for you. SERVES 4 (as a starter) 200g panko breadcrumbs zest of 1 lemon 2 tbsp chopped flat-leaf parsley leaves 50g plain flour 2 eggs, beaten 16 sardines, deboned, trimmed and butterfly-filleted 2 tbsp olive oil sea salt and freshly ground black pepper For the tomato dressing 350g tomatoes, deseeded and diced 2 banana shallots, finely chopped 2 tbsp chopped flat-leaf parsley leaves 4 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped To serve green salad and bread 1 Make the tomato dressing: put the tomatoes, shallots, parsley, olive oil, vinegar and garlic in a bowl. Stir together and season with sea salt and freshly ground pepper. Taste and adjust if necessary. 2 Put the breadcrumbs, lemon zest and parsley in a shallow tray, season with salt and pepper and combine. Put the flour in a tray alongside, and the beaten eggs in a third tray. Pat the sardines dry, coat in the flour, then the egg and press into the breadcrumbs. 3 Heat the olive oil in a large frying pan. Cook the sardines in batches for 5-6 minutes until golden brown on each side. Spoon on the dressing and serve with the salad and bread to mop up the tomatoey juices. LEMONY ORZO WITH TUNA, AVOCADO, SPRING ONIONS AND MINT Orzo translates as 'barley'. It makes me think immediately of The Hobbit and I am transported to Bilbo Baggins' house, Bag End – I am sure Bilbo would have whipped up this dish using ingredients from his various larders, which were treasure troves of pastas, pulses and jars. 180g orzo pasta 1 lemon 4 tbsp olive oil 30g mint leaves, thinly sliced, plus extra to serve 220g jar of albacore tuna in olive oil, drained 1 ripe avocado 4 spring onions, thinly sliced sea salt 1 Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions). Once it is cooked, drain and run under cold water to cool, then leave to drain in a colander over the pan. 2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and mix together, then stir through the mint and taste. Adjust the seasoning if needed. 3 Spoon the orzo on to a platter and break up the tuna over it. Spoon over the avocado flesh, drizzle with the remaining olive oil and garnish with the spring onions and extra mint leaves. HOT-SMOKED TROUT CAESAR SALAD Here's one of my go-to salads (there are many variations). It has hot-smoked trout, croutons and lettuce, and I lighten things up by using crème fraîche in the dressing instead of mayonnaise. Little gem and romaine lettuces are perfect leaves for this salad. If preferred, you can swap out the trout for tinned herring or flakes of mackerel. SERVES 4 2 red romaine lettuces 4 little gem lettuces 2 x 112g tins of hot-smoked trout (if unavailable go for vacuum-packed) 1 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped tarragon leaves For the croutons 100g leftover sourdough bread 1 tbsp olive oil 1 sprig of rosemary, leaves picked sea salt For the dressing 1 tsp English mustard 1 tsp Worcestershire sauce zest and juice of 1 lemon 1 tbsp white wine vinegar 3 anchovy fillets, finely chopped 50g parmesan, grated 100ml olive oil 4 tbsp crème fraîche sea salt and freshly ground black pepper 1 Start with the croutons. Preheat the oven to 220C/200C fan/ gas 7. Tear the bread into bite-size pieces, place on a baking sheet and drizzle over the olive oil. 2 Scatter the rosemary over the bread along with a good pinch of sea salt. Roast in the oven for 15-20 minutes until golden brown and crunchy. Remove from the oven and leave to cool. 3 Next, make the dressing. In a bowl, mix together the mustard, Worcestershire sauce, lemon zest and juice, vinegar, anchovy fillets and grated parmesan. Slowly whisk in the olive oil and then the crème fraîche. Season to taste. Add a splash of iced water to loosen the texture, if needed. This dressing can be made up to three days in advance. 4 Separate the leaves of the lettuces, then wash them and spin-dry. To keep them nice and crisp, put them in a bowl, cover with a clean, damp tea towel and keep in the refrigerator until they're needed. Build the salad in layers, starting with the leaves, then the flaked trout and so on. Add the dressing and finally the croutons. Finish with the chopped herbs. SEA BASS WITH MALAYSIAN DRESSING Sea bass is perfect if you are new to fish cookery. While this is perhaps a celebratory recipe, it works if you are short on time, too, as it is so quick and easy to prepare. I have many recipes from my grandmother, inspired by her time in Malaysia, and this one is a favourite. It's a recipe that also works very well with whole bream – simply divide the dressing among four bream instead of one whole sea bass. SERVES 4 800g sea bass, gutted, scaled and trimmed (ask your fishmonger) 2 tbsp olive oil 1 thumb-size piece of fresh root ginger (about 5cm), peeled and cut into matchsticks coriander leaves 1 bunch of spring onions, washed, trimmed and thinly sliced lengthways a handful of mint leaves, finely chopped, to garnish 1 bunch of watercress, to garnish sea salt For the Malaysian dressing 1 tbsp crushed red chillies preserved in vinegar (I always keep a jar in my larder) 2 tbsp Shaoxing rice wine 1 tbsp dark soy sauce 4 tbsp sesame oil 4 garlic cloves, crushed 1 Preheat the oven to 220C/ 200C fan/gas 7. Prepare the sea bass by laying it on a baking sheet on a piece of foil that you can fold up and around the fish to enclose it like an envelope. 2 With a sharp knife, make four or five incisions in the fish, each about 3cm in length, on the diagonal. Lightly rub the fish with the olive oil and season it with sea salt. Scatter the ginger over and place the coriander leaves in the cavity. Bring the foil together and crimp the edges so that the parcel is sealed. 3 Bake in the oven for 25-30 minutes, then remove and leave to rest for 5-10 minutes. 4 To make the dressing, add the crushed chillies, rice wine and soy sauce to a bowl and stir everything together. In a small pan, gently heat the sesame oil and cook the garlic for 1-2 minutes, then pour the hot garlic oil over the chillies. Set aside. 5 Put the spring onions in a bowl of iced water. This will soften their flavour and make them extra crunchy. Drain and pat dry when ready to serve. 6 When the fish has rested, pull the foil apart, spoon over enough dressing to cover and sprinkle the top of the fish with the spring onions. Garnish with the mint, watercress and extra dressing on the side. ANCHOVY AND THYME PUFF PASTRY STRAWS The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect for a pre-dinner drink or a picnic. 50ml good olive oil 2 x 50g tins of anchovy fillets in olive oil (reserve the oil) 1 tsp dried chilli flakes a handful of thyme leaves 1 x sheet of ready-rolled puff pastry 25g parmesan, grated sea salt and freshly ground black pepper 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. 2 In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty). 3 Unroll the pastry and lay it on the prepared baking sheet. Brush it all over with the olive oil mixture and cut it into about 12 pencil-thin strips, then cut these in half to form 24 short strips. Place the anchovy fillets on the strips. Sprinkle over the grated parmesan and remaining thyme leaves. 4 Bake in the oven for 10-12 minutes until golden. CITRUS-STUFFED WHOLE RED MULLET WITH BLACK OLIVE TAPENADE TOASTS Oh-so pretty and eye catching, red mullet really is a beauty. I find it is more of a fishy fish in flavour, in the sense that it is stronger yet still sweet. Roasting it in the oven with citrus and thyme brings zing and colour. The tapenade will keep in the fridge for 3-4 days, so it can be made in advance. SERVES 4 4 medium red mullet (about 250g each), gutted, scaled and washed 1 bunch of lemon thyme 4 oranges, thinly sliced 2 lemons, thinly sliced 2 tbsp olive oil For the black olive tapenade 220g jar of pitted black olives 1 garlic clove, peeled 2 anchovy fillets 1⁄2 tsp dried chilli flakes 50ml olive oil For the toasts 1 baguette or sourdough loaf, sliced 1cm thick (allow 2-3 toasts per person) 1 garlic clove good olive oil 1 Preheat the oven to 220C/200C fan/gas 7. Score the skin of each mullet three times with a sharp knife (just through the skin, not the flesh). Stuff each cavity with a few sprigs of lemon thyme and the orange and lemon slices. Place the fish in a roasting tin and drizzle with the olive oil. Roast for 15 minutes until cooked through. 2 For the tapenade, place the olives, garlic, anchovies, chilli flakes and olive oil in a food processor and blitz until roughly chopped together. 3 Toast the bread slices and rub with the garlic clove while still hot. Drizzle with olive oil and top with the tapenade. Serve the red mullet with the olive tapenade toasts. BARBECUED PRAWN TACOS WITH ASPARAGUS, LEMON AND PARSLEY These tacos are filled with tarragon mayo, smoky charred asparagus and blushing pink, garlicky, chilli prawns that are drunk on sherry and cooked over the coals. SERVES 4 1 bunch of small asparagus 1.5kg raw tiger prawns, peeled, cleaned and deveined 1 tsp crushed red chillies preserved in vinegar (shop-bought jar) 4 garlic cloves, crushed 25g unsalted butter juice of 1 lemon 1 tbsp dry sherry 1 bunch of flat-leaf parsley, leaves chopped 8 small wheat tortillas 80g watercress or lamb's lettuce For the tarragon mayo 3 egg yolks juice of 1 lemon 1 tsp Dijon mustard 250ml sunflower oil 1 small handful tarragon sea salt and freshly ground black pepper 1 For the tarragon mayo, place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch of sea salt. Whizz until just combined, With the motor running, slowly pour the oil through the funnel in a fine slow stream until it is all incorporated and has emulsified. Remove the tarragon leaves from the stalks and roughly chop. Fold through the mayo and taste, seasoning as needed. 2 Prepare a barbecue. Char the asparagus over direct heat for 2-3 minutes and set aside. 3 In a bowl, stir together the prawns with the chilli and garlic. Place a cast-iron frying pan over direct heat and melt the butter until it begins to bubble. Add the prawns and cook for 1 minute, or until just translucent. Squeeze over the lemon juice, throw in the sherry and reduce the sauce by a quarter. Stir in the chopped parsley, then set aside. 4 Pop the tortillas over direct heat and cook for 2-3 minutes on each side. Dollop some tarragon mayo on to each tortilla and fill with prawns, sliced asparagus and watercress or lettuce. NOW BUY THE BOOK Our recipes are taken from Home Shores by Emily Scott, with photographs by Matt Russell and Emma Bourton (Quadrille, £30). To order a copy for £25.50 with free UK delivery until 22 June, go to or call 020 3176 2937.
Yahoo
02-06-2025
- Automotive
- Yahoo
ALB Vodka Announces Official Sponsorship of PREMA Racing for the 2025 Indianapolis 500
Indianapolis, Indiana--(Newsfile Corp. - June 2, 2025) - ALB® Vodka, the independently owned premium vodka brand rooted in New York, was proud to announce its official sponsorship of PREMA Racing at the 2025 Indianapolis 500. ALB VodkaTo view an enhanced version of this graphic, please visit: This collaboration brings ALB to the global motorsport stage as it supports one of the most anticipated entries in this year's "Greatest Spectacle in Racing." As PREMA Racing made its acclaimed two-car debut on the Indy 500 grid, ALB joined as an official sponsor, celebrating shared values of performance, precision, and authenticity. Piers Phillips, PREMA Racing INDYCAR CEO, commented, "We have worked hard to find authentic and committed partners like ALB to support PREMA at the Indy 500. Their team understands the importance of quality and identity, and we're proud to have them join us for this moment." ALB is proud to join forces with the fast-paced family-owned operation that placed the Driver of the Number 83 car, Robert Shwartzman, at the front of the field in the 109th running of the Indianapolis 500. PREMA's successful debut was underlined by an unprecedented result - winning pole position as a rookie team and with a rookie driver. And Shwartzman's performance was especially remarkable. A rising figure in international motorsport, and a former Ferrari F1 test driver and hypercar champion, Shwartzman aligns with ALB's mission of delivering excellence without pretense. "Our partnership with PREMA-represents more than a sponsorship," said John Curtin, a spokesperson from ALB. "It's about standing alongside teams and athletes that are grounded, ambitious, and uncompromising in their execution." The collaboration included ALB's on-site presence throughout the race weekend with branding on both the team's #83 and #90 cars, driver appearances in custom digital content, limited-edition event integrations, and co-branded moments celebrating the culture of performance and community. This partnership signals another milestone in ALB's continued expansion into national and experiential arenas-building on the brand's steady growth across retail, hospitality, and travel, including its national presence on JetBlue and in select premium venues across the U.S. About ALB® Vodka ALB® (/ā'el'bē/) Vodka is a premium gluten-free vodka made from 100% American corn and produced in Albany, New York. Known for its raw, authentic story as well as its dedication to both quality and value, ALB® Vodka embodies the spirit and energy of New York. With its expanding presence in prestigious venues and markets both domestically and internationally, ALB® Vodka is one of the fastest growing independently owned spirit brands in the country. For more information visit About PREMA Racing Founded in 1983 by Angelo Rosin and Giorgio Piccolo, PREMA Racing has established itself as one of Europe's premier motorsport teams. Based in Veneto, Italy, the team has a storied history of nurturing young talent and achieving success across various racing disciplines. PREMA has been instrumental in the development of numerous drivers who have progressed to Formula 1, including Charles Leclerc, Mick Schumacher, and Oscar Piastri. The team's commitment to excellence is evident in its multiple championship titles in series such as FIA Formula 2, FIA Formula 3, and the Italian F4 Championship. In 2025, PREMA expanded its horizons by entering the NTT INDYCAR SERIES, fielding two full-time entries powered by Chevrolet engines. This move underscores the team's ambition to compete and succeed on a global stage, bringing its legacy of performance and driver development to North American open-wheel racing. For more information, visit Contact: ALB Vodka Communications Email: hello@ To view the source version of this press release, please visit
Time of India
28-05-2025
- Politics
- Time of India
FULL: Kristi Noem Blasts 'Weak' European Leaders From Poland; Speech Blows Up Over Vodka
U.S. Homeland Security Secretary Kristi Noem pushed for Karol Nawrocki to be president of Poland while speaking at the Conservative Political Action Conference in Warsaw. She decried his opponent as a "train wreck" in a more than 20-minute speech, which is an extraordinary move for a sitting member of the U.S. Cabinet to advocate for a political candidate in a foreign country. Her Vodka comment towards the end of the speech sparked a massive controversy on social media. Watch for more details. Read More
Time of India
26-05-2025
- Business
- Time of India
Alcohol makers seek phased import duty cuts, strong safeguards to prevent EU FTA misuse
Alcoholic beverage maker's body CIABC has urged the government to adopt a phased reduction in import duties on liquor products under the proposed India-EU free trade agreement (FTA), while calling for strong safeguards to prevent misuse of trade concessions under the pact. In a submission to the commerce ministry, Confederation of Indian Alcoholic Beverage Companies (CIABC) has proposed slashing the effective customs (or import) duty on bottled products like wines and spirits from the current 150 per cent to 100 per cent immediately and then down to a resting customs duty rate of 50 per cent in 10 years. It has suggested similar cuts for bulk wines also. For bulk spirits, the industry has recommended an even steeper cut from 150 per cent to 75 per cent right away, reaching 25 per cent in a decade. However, CIABC warned that any tariff concessions must be tightly linked to measures preventing misuse of the FTA through trans-shipment or under-invoicing, especially between the EU members and countries like the UK. "There is a porous border between Northern and Southern Ireland (Republic of Ireland) that provides significant scope for unscrupulous elements to import extra neutral alcohol from the UK and transmit it to India as Gin and Vodka after cosmetic value addition," it said. Additionally, there is no customs duty on alcoholic beverages between the EU and UK, and with transportation cost being low, there is ample scope for alcoholic beverage products manufactured in the UK, both in bottles and bulk, being trans-shipped to India, it added. "The Republic of Ireland is part of the European Union (EU) while Northern Ireland is an entity of the UK. Since FTAs between the EU and UK shall be distinct, there is a need for safeguards from misuse of concessions offered to the EU," CIABC Director General Anant S Iyer said. He also pressed for strict rules of origin and minimum import price (MIP) thresholds to protect the domestic industry from cheap imports of wines and spirits. "Under invoicing of alcoholic beverages is rampant, and the domestic market is already flooded with cheap imported alcoholic beverages being imported at impossibly low CIF (cost, insurance, freight) values of USD 3 or even less per 750 ml bottle. A safeguard against such malpractices is most essential and, therefore, inclusion of the minimum import prices is strongly recommended," Iyer said. He strongly recommend imposition of an MIP of USD 5 per 750ml bottle of wines (as per trade agreement with Australia) to qualify for any proposed tariff reduction in the free trade pact with the 27-nation bloc on bottled products; and an MIP of USD 6.70 per bulk litre can be imposed for wines imported in bulk to qualify for any proposed tariff reduction. The director general further called for fair customs valuation and scrutiny at the port of entry. "We also suggest strict application of transfer pricing rules so as to eliminate the possibility of undervalued import prices," he said, adding that no products should be permitted for concessions under the India-EU FTA if it has been manufactured in a third country. Iyer said that if an alcoholic product is a GI (Geographical Indications) tagged product, such as Scotch Whisky, Irish Whiskey, Cognac, Champagne, Tequila, then the GI-linked country should be the origin for the purpose of tariff rate, regardless of where the shipment is coming from. Further, the CIABC urged that the EU should remove the condition of maturation for a minimum of three years for Indian whiskies since it is scientifically established that in warm Indian conditions, whisky ages 3 to 3.5 times faster than in Europe/UK. Indian whiskies should be allowed to be sold in the EU as whiskies irrespective of whether they are made from malt, grain spirits or molasses-based spirits, and they should accept Indian recipes as India accepts European or British recipes for whisky, he said. "The domestic industry in turn would have no objection to brand their whiskies as 'Indian Whisky' to provide the consumers an informed choice as is being done in the case of Japanese whisky, Tennessee/Bourbon whiskies from USA, Canadian Whisky and Irish Whiskey," he said, adding that when regulatory authorities in India are flexible in implementing local laws to accommodate entry of imported beverages, there should be reciprocity in according similar flexibility by allowing Indian alcoholic beverages access to EU markets. The Indian alcoholic beverage industry generates Rs 3,00,000 crore in taxes, employs 20 lakh people and sustains the livelihood of 50 lakh farmers in India, as per the body.>
Time of India
26-05-2025
- Business
- Time of India
Alcohol makers seek phased import duty cuts, strong safeguards to prevent EU FTA misuse
Alcoholic beverage maker's body CIABC has urged the government to adopt a phased reduction in import duties on liquor products under the proposed India-EU free trade agreement (FTA), while calling for strong safeguards to prevent misuse of trade concessions under the pact. In a submission to the commerce ministry, Confederation of Indian Alcoholic Beverage Companies (CIABC) has proposed slashing the effective customs (or import) duty on bottled products like wines and spirits from the current 150 per cent to 100 per cent immediately and then down to a resting customs duty rate of 50 per cent in 10 years. It has suggested similar cuts for bulk wines also. For bulk spirits, the industry has recommended an even steeper cut from 150 per cent to 75 per cent right away, reaching 25 per cent in a decade. However, CIABC warned that any tariff concessions must be tightly linked to measures preventing misuse of the FTA through trans-shipment or under-invoicing, especially between the EU members and countries like the UK. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Huong Tho Phu: Unsold Furniture Liquidation 2024 (Prices May Surprise You) Unsold Furniture | Search Ads Learn More "There is a porous border between Northern and Southern Ireland (Republic of Ireland) that provides significant scope for unscrupulous elements to import extra neutral alcohol from the UK and transmit it to India as Gin and Vodka after cosmetic value addition," it said. Additionally, there is no customs duty on alcoholic beverages between the EU and UK, and with transportation cost being low, there is ample scope for alcoholic beverage products manufactured in the UK, both in bottles and bulk, being trans-shipped to India, it added. Live Events "The Republic of Ireland is part of the European Union (EU) while Northern Ireland is an entity of the UK. Since FTAs between the EU and UK shall be distinct, there is a need for safeguards from misuse of concessions offered to the EU," CIABC Director General Anant S Iyer said. He also pressed for strict rules of origin and minimum import price (MIP) thresholds to protect the domestic industry from cheap imports of wines and spirits. "Under invoicing of alcoholic beverages is rampant, and the domestic market is already flooded with cheap imported alcoholic beverages being imported at impossibly low CIF (cost, insurance, freight) values of USD 3 or even less per 750 ml bottle. A safeguard against such malpractices is most essential and, therefore, inclusion of the minimum import prices is strongly recommended," Iyer said. He strongly recommend imposition of an MIP of USD 5 per 750ml bottle of wines (as per trade agreement with Australia) to qualify for any proposed tariff reduction in the free trade pact with the 27-nation bloc on bottled products; and an MIP of USD 6.70 per bulk litre can be imposed for wines imported in bulk to qualify for any proposed tariff reduction. The director general further called for fair customs valuation and scrutiny at the port of entry. "We also suggest strict application of transfer pricing rules so as to eliminate the possibility of undervalued import prices," he said, adding that no products should be permitted for concessions under the India-EU FTA if it has been manufactured in a third country. Iyer said that if an alcoholic product is a GI (Geographical Indications) tagged product, such as Scotch Whisky, Irish Whiskey, Cognac, Champagne, Tequila, then the GI-linked country should be the origin for the purpose of tariff rate, regardless of where the shipment is coming from. Further, the CIABC urged that the EU should remove the condition of maturation for a minimum of three years for Indian whiskies since it is scientifically established that in warm Indian conditions, whisky ages 3 to 3.5 times faster than in Europe/UK. Indian whiskies should be allowed to be sold in the EU as whiskies irrespective of whether they are made from malt, grain spirits or molasses-based spirits, and they should accept Indian recipes as India accepts European or British recipes for whisky, he said. "The domestic industry in turn would have no objection to brand their whiskies as 'Indian Whisky' to provide the consumers an informed choice as is being done in the case of Japanese whisky, Tennessee/Bourbon whiskies from USA, Canadian Whisky and Irish Whiskey," he said, adding that when regulatory authorities in India are flexible in implementing local laws to accommodate entry of imported beverages, there should be reciprocity in according similar flexibility by allowing Indian alcoholic beverages access to EU markets. The Indian alcoholic beverage industry generates Rs 3,00,000 crore in taxes, employs 20 lakh people and sustains the livelihood of 50 lakh farmers in India, as per the body.
