Day 3 - Monkfish with a salsa verde.

Stepping up a notch on day 3 for a true celebration of the sea, we started with some ginger and coriander tinged crab cakes served with some excellent chilli jam bought locally in St. Ives. As with crab linguine, crab cakes are another perfect way to eat such a wonderful produce – the ginger and coriander compliments the crab beautifully, without overpowering any of the delicate flavours.

Serve with a dollop of chilli jam and some salad leaves for a perfect starter

Monkfish was a necessary addition to the week. Although not much of a looker, it is a very unique white fish and with its firm-textured flesh, monkfish makes for a meaty meal. Salsa verde, the Italian green sauce which is an irresistible combination of fresh herbs and garlic is a classic accompaniment to fish, and was served alongside our pan-fried monkfish (you could also grill or roast).

A fish that tastes much better than it looks...

To serve 6 people, crush a garlic clove in a pestle and mortar, add 4 anchovy fillets and pound again into a rough paste. Finely chop a shallot and add it into the mix, alongside the zest of one lemon and mix again. Stir in a chopped bunch of parsley and a bunch of basil, as well as the juice of a lemon. Finally, season the sauce and add enough olive oil to get the desired consistency.

This sauce really does pack a punch, and went wonderfully with the monkfish. You could also serve it alongside any grilled fish of your choice (mackerel would be a great), or even chicken. To be quite honest, it has everything going for it and would be just as delicious spread on a slice of toast!