Scallops with apple and dulse butter As a cook, one of the hardest things to consistently source is fresh fish. It is weather and seasonal dependent, making it elusive and simultaneously very sought after. You can always find farmed fish but it’s something I choose to avoid for environmental reasons.
I’d rather have something wild one day of the year than an abundance of farmed fish every day. Last week, Cornish-based chef Stephane Delourme was in Northern Ireland and I joined him on a scallop diving trip off the coast of Rathlin Island on the north coast. Stephane was Rick Stein’s executive chef for 25 years but now travels the world doing pop-up events.
Wherever he is, he is keen to find and showcase local ingredients and he has a real fondness for Northern Ireland..
