Following on from last week’s recipe of the true national dish of the Isle of Man, a good old pot of Priddhas and herring, this week’s recipe looks at another wonderful type of fish that is readily available in Manx waters.

Manx fishing boats have recently enjoyed an unexpected opportunity to sell their catches straight off the sides of the boat direct to the public.

Similarly, the Manx public have enjoyed the opportunity to become more acquainted with eating fresh fish caught in Manx waters.

Throughout the lockdown, people have been sharing their own favourite recipes for freshly-caught scallops, langoustines, crab and lobster.

Also, a new appreciation for white-fish, such as locally-caught callig.

Callig is a firm white fish , and goes by many other names, like pollack or coley.

Filleted, dunked in batter and deep-fired to perfection, it is a wonderful, tasty and sustainable alternative to cod or haddock to have with your chips, as can be sampled at the Cod and Castle chippy on Peel Promenade.

Get in touch, via Facebook, with Mackeral Mann or Kermelly Seafoods to find out when they will be landing their next fresh catches.

Kermelly Seafoods also have a few helpful videos on their page to show you how to fillet your fish.

Callig should also be available from any of the local fishmongers.

Grainne Joughin, who has spent the past few months during the lockdown creating a series of cooking videos, entitled ’Cook With G’, in conjunction with the Harbour Lights restaurant, has a more inventive callig dish, wrapped in Parma ham and served with gnocchi potatoes.

Posh Manx Callig

and Gnocchi Roasties

You will need one Callig fillet per person.

Fillet your fish yourself if you fancy the challenge. If I can do it, you can!

There are plenty of ’how to’ videos online. You could also use the head and other remnants to make your own fish stock if you want to.

Take the skin off your fillets too and lightly season them on a board.

You’ll also need:

One pack of Parma ham or prosciutto.

One pack of potato gnocchi. A bunch of Fresh herbs. I used marjoram and oregano, but anything will do really.

Three garlic cloves.

300ml of either Chicken or vegetable stock.

Two tablespoons of Manx double cream.

85ml of dry white wine. The rest of the bottle is for you.

Plenty of tasty greens to go with your meal.

To prepare your sauce add the stock, cream and wine to a pan and put on a gently heat so that it’s simmering away.

It will begin to reduce and the flavours will really intensify. It should take about 20 to 30 minutes.

Make sure it’s always simmering, not boiling, and remember to stir occasionally.

Now for your Callig.

You will need to get your oven to about 160 degree, or gas mark three.

Fold your fillets over in half, and gently wrap your Parma ham strips around the fish to make little parcels. Secure them in place with a cocktail stick through the middle.

Gently heat some butter in a non-stick, oven safe pan and place in your fillets.

You want them to get golden and crispy.

Once you’ve turned them over just give them another few minutes and them put the whole thing in the oven for 15 minutes.

Now for the roasties and your vegetables.

Whilst your fish is in the oven get a large frying pan on a medium heat, with a good, generous glug of a good quality oil.

Infuse your oil with some smashed up garlic cloves and some fresh herbs.

Drop them into the oil and let them infuse but not colour too much.

Tip in your bag of gnocchi and get it all coated in that flavoured oil.

If your gnocchi starts to stick, just turn your heat up a bit and keep them moving in the pan.

You can hear once they go crispy in the pan and, once they are coloured slightly, they actually look just like proper roasties.

Pop them in the oven along with your dinner plates and serving bowls to get warm. No one wants a cold dinner!

At the last minute steam your greens, such as Broccoli, spinach or chard leaves, in shallow, salted water for three minutes.

And there you are! You’re good to go.

Nice one! Top up your wine glass and be proud of yourself.

l You can find more of Grainne’s recipes on her Facebook page and youtube channel, ’Cook With G’.