THERE'S something fishy going on this week as celebrity chef Nigel Smith steers us away from turkey and other festive fare to create a light and delicious meal.

Each week Nigel, of the Feilden's Arms, Mellor Brook, prepares a special dish to share with Lancashire Evening Telegraph readers.

Deep fried oysters with sauce Hollandaise

Ingredients

5 oysters

1 courgette

2oz fresh breadcrumbs

2 whole eggs

4oz flour

milk

Hollandaise sauce

2 egg yolks

pt olive oil

pinch salt and pepper

tspn of white wine vinegar

tsp of hot water

Place two egg yolks, white wine vinegar, salt and pepper and water into a bowl. Whisk over bain Marie until the mixture becomes thick and slowly pour in the olive oil.

Red wine sauce

pt chicken stock

1 shallot

2oz butter

pt red wine

Sweat roughly chopped shallot in butter. Add red wine and reduce by two-thirds. Add chicken stock and reduce by half.

Open oysters, wet thoroughly and dry. Place in flour, egg wash and breadcrumbs. Deep fry for approximately three minutes. Cut courgette into 2in strips, then cut into matchsticks. Drop into milk and seasoned flour, coat in flour lightly and place in a deep fat fryer on 220 until golden brown (approximately four minutes).

To assemble

Place a teaspoon of Hollandaise sauce at one o'clock. Place deep fried oyster on the plate, well drained, and arrange courgette batons on the centre of the plate. Pour red wine sauce around. To garnish, use deep fried parsley as shown in the picture.