Niall Sabongi is one of Ireland’s leading chefs and fishmongers. His mission is to show people how easy it is to prepare and cook seafood.
Niall was born and raised by the sea. Growing up in Clontarf, he spent his childhood raking for cockles, picked mussels, catching mackerel. So it is no surprise Niall now owns two successful and well known seafood restaurants: Klaw and The Seafood Café in Dublin.
Niall want seafood to be accessible for everyone through his business Sustainable Seafood Ireland (SSI).
You can avail of next day delivery via their website if ordered before 11am the previous day. There is an abundance of fresh seafood available from old school favourites like cod & salmon to less known but delicious and sustainable catches like megrim & brill. Fancy something a little more exotic, spider crabs and sea urchins have have been very popular. There is always a fish monger on hand.
SSI have two markets each week, from their warehouse in Clonsaugh in Dublin 17. You can choose from a wide variety of seafood and talk fish with one of our seasoned staff or Niall himself, strict social distancing measure have been implemented. That’s not all, there is delicious bread courtesy of Firehouse Bakery and fruit and veg boxes from Sean Hussey.
Fancy trying Niall’s Langoustines on Toast here is the recipe:
For the Spinach Butter:
- 500g baby spinach
- 100g fresh parmesan
- 450g butter
- Juice of 1/2 lemon
- crack of white pepper
- 3 large langoustines per person, peeled (and deveined ) retain shells in freezer for further use in sauces and stocks)
- Splash of white wine
- 50 g wild mushrooms per person
- Sourdough bread
- Squeeze of lemon
- Chive and/or chervil
Directions for spinach butter:
- Lightly wilt your spinach and squeeze moister out using tea towel
- Blitz with your softened butter, cheese, lemon and seasoning
- Leave to chill
Tip: this can be frozen for future uses and also makes great topping for many fish and chicken dishes.
Directions for full recipe:
- Slice your sourdough and butter both sides with butter and place in warm pan and toast, Once toasted leave aside in warm spot until you assemble your dish
- In warm pan add a little rapeseed oil and add your prawns
- After 2 min add your mushrooms and sauté for a further 2 min
- Add splash of wine and once alcohol is cooked off you can add good amount of your spinach butter and little squeeze of lemon
- At this stage turn off heat and season with good sea salt and fresh pepper ( if you add your salt before this your mushrooms with be soggy)
- Add flurry of chive and chervil
- Spoon this mix on top of your toast and serve without delay. When doing at home place a large plate in the middle of the table and bring the hot pan to the table and just pour over the toast. Its add a bit of theatre but also makes life a lot easer with less cleaning and serving involved.