Programme seven: Galway, Waterford and Mayo.
Neven concludes his newest series by travelling across the country visiting locations in Galway, Waterford and Mayo.
Starting in Ballinakill in Co Galway, Neven heads out to sea with clam fishermen Bernard Whelan and Tom Davis. The Connemara coastline provides Grade A waters in which succulent clams grow. Bernard and Tom fish specifically for Connemara Clams also known as ‘Pink Palourdes’ and manage to land a substantial haul.
Neven’s next stop is Galway City where he meets chef Yoshimi Hayakawa of WA Sushi, an acclaimed Japanese restaurant. Yoshimi shows Neven her delicious recipe for Seafood Gyoza, traditional Japanese dumplings made with Irish seafood including organic salmon, tuna, squid and octopus. Neven also learns the delicate art of folding and pleating the dumpling pastry before frying.
Heading to Co Waterford, Neven calls in at the East Pier food truck in Dunmore East where he tries an innovative seafood dish of deep fried oysters. Owner Elaine Power shows Neven her technique for deep frying the oysters, which involves a top secret batter recipe. The oysters are grown locally in Woodstown, and are served with chips and an optional glass of Prosecco.
Crossing over to the West coast, Neven visits the Krem Gelateria in Westport in Mayo, where one of the most popular products is Achill Sea Salt Caramel Gelato. Graham Byrne is the founder of Krem and a fourth generation ice cream maker. Graham explains how he creates new gelato recipes, and the difference between gelato and ice cream.
Neven’s own recipe this week is Neven’s Fish Pie, a family favourite which combines whiting, Irish organic salmon, natural smoked haddock and Dublin Bay Prawns.
Neven’s Irish Seafood Trails is produced and directed by David Hare for InproductionTV and is sponsored by BORD BIA.
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