I usually use Clare Island organic salmon. It is very good and they say it is the most exposed salmon farm on the planet. Of course, if you can get wild salmon that is the best, but it is not easy to get, and it is expensive. Well-produced organic salmon is perfect. It is farmed in cold waters and it has a firmer flesh. Salmon tastes slightly underdone than overcooked, and, if using in this recipe, it should be served warm and not hot.

Always check that your avocado is ripe as it is inedible if not. You can use common rocket or wild rocket. Kevin is doing a great job on all our plants in Blacklion. At the moment we have 25 different salad leaves growing. This dressing also goes well with pasta, cous cous, or as a bread dip.

Hake is very good value. We export alot of ours to Spain, and, indeed, this meal has a nice summery Spanish feel to it. Hake has a nice soft flesh. Make sure you get it pin boned.

This has to be one of the healthiest ways to cook fish, but it is vital not to overcook it. When the parcels are opened the hake should give slightly, but not too much, when gently pressed. If it is wobbly or jellylike, then it is undercooked.

Gubeen are making a very good smoked sausage – nice and spicy. There is now a wide range of clams available, but my favourite have to be palourde. Amande and telini are also good options though, or you could use mussels

Happy cooking!

THIS WEEK’S RECIPES

BAKED HAKE WITH CLAMS, FENNEL & CHERRY TOMATOES

Serves 4

2 tbsp extra-virgin olive oil

50g (2oz) raw chorizo sausage, diced

2 garlic cloves

225g (8oz) cherry tomatoes

1 tsp caster sugar

1/2 tsp smoked paprika

1 tsp chopped fresh dill

4 x 150g (5oz) skinless hake fillets, pin

bones removed

20 large clams (such as palourde)

4 tbsp fino sherry

4 slices sourdough bread

2 tbsp light olive oil

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

4 tbsp rapeseed oil

100g (5oz) wild rocket

Maldron sea salt and ground black pepper

1 Preheat the oven to 200°C (400°F), Gas mark 6. Place baking tray in the oven.

2 Heat 1tbsp of the extra-virgin olive oil in a heavy-based pan. Add the chorizo and sauté for 2-3 minutes until sizzling. Stir in the garlic and cook until softened, then tip in the cherry tomatoes with the sugar and paprika. Sauté for 3-4 minutes until the cherry tomatoes have just begun to split, then remove from the heat. Stir in the dill and season.

3 Cut out four of the largest circles you can from a roll of non-stick parchment paper. Divide the tomato mixture between the four circles, ensuring it is central. Place a piece of hake on top of each one, followed by five clams and a tablespoon of sherry. Season to taste, then bring the two sides of each circle together and then fold over to form a loose parcel.

4 Place on the hot baking tray and cook for 10-12 minutes until the hake is tender and all of the clams have opened, discard any that do not.

5 Meanwhile, heat a griddle pan until very hot. Brush the olive oil over each side of the sourdough bread slices and griddle them for 1-2 minutes on each side or until lightly charred and toasted. Sprinkle with Maldon sea salt.

6 To make the dressing, whisk the mustard with the lemon juice in a large bowl and then slowly add the rapeseed oil until you have a smooth emulsion. Season to taste. Just before serving, toss the rocket to coat.

7 To serve, place a parcel on each plate with some lightly dressed rocket and a piece of grilled sourdough bread.

GRILLED SALMON WITH AVOCADO & TOMATO DRESSING & ROCKET SALAD

Serves 6

6 x 175g (6oz) skinless salmon fillets, pin bones removed

Olive oil, for brushing

Juice of 1/2 lemon

3 ripe avocadoes

25g (1oz) wild rocket

For the dressing:

12 semi sun-dried tomatoes in oil, drained and roughly chopped

200ml (7fl oz) olive oil

1 tsp fresh lemon juice

Pinch of chilli powder

3 fresh basil leaves

Salt and freshly ground black pepper

1 To make the dressing, place the sundried tomatoes in a food processor with the olive oil, lemon juice, chilli powder and basil leaves. Blend together for about 1 minute or until you have achieved a fairly smooth texture. Season to taste and transfer to a jug.

2 Cut each salmon fillet into three pieces. Heat a griddle pan until smoking hot. Season the salmon pieces and brush each one with a little olive oil, then place in the griddle pan. Reduce the heat and cook for 3-4 minutes on each side until just cooked through and golden brown. Remove from the heat and sprinkle over lemon juice.

3 To serve, cut each avocado in half and remove the stone and skin. Drizzle a little of the dressing into the centre of each plate and place a fanned out avocado half in the centre. Arrange three pieces of the salmon around the edge of each plate. Scatter around the rocket and drizzle over a little more of the dressing.