Raymond Blanc's Kitchen Secrets - Series 1 - 2. Fish

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The legendary chef dives into the world of fish. Underused and affordable mackerel is used to create a light lunch or supper of grilled mackerel with a soy lime dressing. (R)

Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.

Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.

Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.

Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.

Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel. (R)