La Parillade cooked in a Wood Burning Oven

If you have time make the fresh chutney  Recipe   the day before and keep in the fridge.

Use a sharp knife to cut the hake and salmon steaks into tranches by cutting away all the bone and extracting all the little bones. Trim off the sea bass fillets and cut the tuna into chunks  Picture  .

Paint all the fish and the crayfish with olive oil and season with salt and pepper and a little lemon juice and put into an ovenproof dish. Scrape the baby potatoes and simmer in salted water until just done, take out and drain. Wash the samphire under cold water, put into a sieve over a saucepan of water ready to lightly steam.

Fire up the woodburning oven to provide a moderately hot oven  Picture  . Make the lemon mayonnaise  Recipe   and if you did not do it the day before the fresh chutney  Recipe    Picture  . Dress the potatoes with a little olive oil, sason with a little salt and wrap in foil. Paint the prawns with olive oil and season with a little salt and put to one side.

When the oven is ready put the fish into the oven along with the potatoes in foil and cook for about 15 minutes until the fish is cooked  Picture  . After about five minutes add the prawns and turn after a furher five minutes. Meanwhile steam the samphire for a few minutes and keep warm  Picture  .

When the fish is ready take out the potatoes  Picture  , put the fish and the samphire on to serving dishes, and serve along with the two sauces  Zoom  .