Will fish

Chef Aishling Moore of Goldie in Cork talks about cooking her sustainable gill-to-tail fish dishes over a hot coal barbeque.

Moore draws flavour inspiration from around the world, using spices, sauces and pickles judiciously to highlight the flavour of the fish or shellfish, as she does with langoustines: “Cut them in half and cook with the shell side down so that you can watch the meat cook. Toss and serve on a large plate with lime wedges and an extra handful of torn herbs. That same flexibility can apply to barbecues and Moore advocates using your local fishmonger to get your hands on the freshest of fish and cooking it whole. One to two lobsters will feed four people as an introduction to the main.” Turning charred sausages and overcooked steaks over a flame with one hand while holding an umbrella with the other: that used to be the classic Irish barbecue. “People don’t think about cooking fish on a barbecue as much as they should,” she says.