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TROUT PORTIONS


 

£4.95

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If you like Trout fillets, you will Love these Trout Portions.

Superb delicate fish

High in Omega oils

Supplied Skinless

Easy to cook

Delicious eaten Hot or great left to cool.

Portion size 140-170gm £4.95

Supplied Bast Frozen.

We dispatch on Monday, Tuesday and Wednesday to the Mainland UK.

We will do our very best to deliver within these timescales, however there may be occasions we may be unable to get a courier for required day. Also we will delay deliveries if we are enjoying extreme hot weather, in these instances we will notify you as soon as we can.

If you're not at home upon the parcel arrival please leave clear instructions where to leave your parcel.

Your goods will be packed in a polystyrene box with gel packs to maintain the correct temperature during the delivery period. Please ensure you do not delay unpacking your delivery upon receipt , this will ensure that your purchase will be enjoyed at their best. Upon receipt open your package and deal with your goods immediately either transfer to fridge or freezer.

Everything is clearly labelled with all the information you will require.

Re use the poly box, ideal for transporting chilled items. The Gel packs are not designed for reuse, however you can use the box with an ice pack.

Minimum order is £20

Rest of UK

Delivery and packaging (on orders up to £50) costs £14.95

Delivery over £50 costs £11.95 in shipping charges

Delivery over £125 is free shipping

Delivery charges applied on the cart page

Order over £75 – Receive free gift.

Scotland

NO DELIVERY TO ISLANDS AND SCOTTISH HIGHLANDS

Delivery up to £50 is £20.90

Delivery over £50 is £17.9

Delivery over £125 is £5.95

Bacon-wrapped monkfish


Ingredients

  • 400g monkfish tail, sliced into 2 fillets
  • 2 sprigs fresh thyme, leaves stripped
  • 12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
  • 2 large tomatoes, halved
  • 3-4 tbsp vinaigrette
  • 225g bag watercress and salad leaves

Method

  1. Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
  2. Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
  3. Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
  4. Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Citrus-marinated monkfish with lemon dressing


Ingredients

  • 4 boneless monkfish medallions, about 140g/5oz each
  • 1 stalk lemongrass, bashed and finely chopped
  • 4 lime leaves, chopped
  • 1 tsp lemon thyme leaves
  • 5 tbsp extra-virgin olive oil, plus extra for frying
  • handful wild rocket leaves, to serve

For the lemon dressing (citrus vierge)

  • strips of zest from 2 lemons, pith removed
  • 25g caster sugar
  • 6 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • ½ tsp coriander seeds, toasted, then ground
  • ½ tsp black onion seeds
  • 2 tbsp currants
  • 4 tbsp whole blanched almonds
  • 2 tbsp roughly chopped coriander

Method

  1. Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  2. Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
  3. About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, reheat the Almond & cinnamon rice (see recipe right), and gently warm the dressing, adding more water if needed. Place the rice in the centre of the plate, sit the monkfish medallions on top and spoon the dressing over the monkfish and around the plate, scatter with rocket leaves and serve.

Roasted cod recipe


SERVES 4 – PREP 15 MINS – COOK 35 MINS

  • 1 red pepper, deseeded and cut into 3cm chunks
  • 1 yellow pepper, deseeded and cut into 3cm chunks
  • 2 medium courgettes, trimmed and cut into 2cm slices
  • 1 medium red onion, cut into thin wedges
  • 1 tsp olive oil
  • 4 x 150g thick skinless cod (or other white fish) fillets
  • 4 slices of Parma ham or any thinly sliced prosciutto
  • 10g dry white breadcrumbs
  • 10g Parmesan cheese, finely grated
  • 2 tbsp finely chopped parsley
  • 2–3 tsp good quality balsamic vinegar
  • flaked sea salt
  • freshly ground black pepper
  1. Preheat the oven to 220C/Gas 7. Put the peppers, courgettes and onion in a large baking tray and drizzle them with the oil. Season with a little salt and plenty of ground black pepper and toss everything together until the vegetables are lightly coated with oil. Roast for 20 minutes until softened and lightly charred.
  2. Pat the fish dry on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with freshly ground black pepper and wrap each fillet loosely with a slice of ham.
  3. Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the pieces of fish. Place the fish on the tray.
  4. Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.
  5. Put the tray back in the oven for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve hot, drizzled with a little balsamic vinegar.

224 calories per portion


Pan-roasted cod with creamed leeks

  • Serves:4
  • Prep time: 10 mins
  • Cooking time: 30 mins

Total time: 40 mins

Ingredients

  • 2 large leeks, trimmed and sliced into 1cm rings
  • 30g butter
  • 100ml single cream
  • About 100g wild mushrooms, rinsed and dried
  • About 100g fresh spinach leaves
  • 1tbsp rapeseed oil or olive oil
  • 4 portions of cod fillet or cod loin
  • Chopped chives, to garnishFor the sauce:
  • 15g butter
  • 2 shallots, peeled and diced
  • 150ml white wine
  • 150ml fish stock
  • 2tbsp single cream

Method

  1. To make the sauce: Melt half the butter in a pan, add the shallots and cook until soft, but not browned. Pour in the wine and let it bubble and reduce by about half. Add the fish stock and let it reduce to about 150ml. Blitz with a stick blender, then whisk in the rest of the butter and the cream, and some seasoning. Set aside.
  2. Cook the leeks in half the butter for about 15-20 minutes until softened, then add the cream and cook for another 4-5 minutes. Season and set aside in a dish. Wipe the pan, reheat and add the rest of the butter and mushrooms and cook for a few minutes. Wilt the spinach in a pan or in the microwave.
  3. Heat the frying pan, add the oil and when hot, put in the cod and cook for 5-6 minutes over a fairly high heat until browned on the underside and just cooked through. Reheat the sauce.
  4. Spoon the creamed leeks on to 4 hot plates. Add the spinach and some mushrooms. Put the cod on top, then garnish with a few more mushrooms. Spoon the hot sauce over and sprinkle with chopped chives.

Salmon coulibiac

Ingredients

  • 4 eggs
  • 50g butter
  • 700g skinless, boneless raw salmon fillets , cut into finger thick slices
  • 2 x 375g blocks all-butter puff pastry
  • 1 egg, beaten, for glazing

For the rice

  • 1 large onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 2 star anise
  • 200g basmati rice
  • 1 bay leaf
  • 4cm piece cinnamon stick
  • 400ml fish stock or water
  • zest 1 lemon, juice ½
  • large bunch dill

Method

  1. First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
  2. Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
  3. Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
  4. To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
  5. Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
  6. To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

Tangy trout

Ingredients

  • 4 trout fillets
  • 50g breadcrumbs
  • 1 tbsp butter, softened
  • 1 small bunch parsley, chopped
  • zest and juice of 1 lemon, plus lemon wedges to serve
  • 25g pine nuts, toasted and half roughly chopped
  • 1 tbsp olive oil

Method

  • Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.

Lemon Sole with Sorrel Sauce

Ingredients

·2 lemon sole double-fillets, with the skin attached

·2 knobs of butter

·125ml white wine

·2 tbsp crème fraîche

·1 bunch sorrel, washed and shredded

Method

1.Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.

2.Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.

Poached sea bass, confit lemon butter, asparagus and oysters

Ingredients

  • 4 sea bass fillets
  • 8 oysters
  • 12 asparagus spears
  • 1 tbsp of chopped chives

Confit lemon butter

  • 250g of unsalted butter
  • 2 lemons
  • salt & pepper

Confit lemon syrup

  • 200g of caster sugar
  • 200ml of water
  • 1 star anise

Method

  • Start the sea bass dish by making the confit lemon butter. First put the butter in a bowl and leave to soften. Add the zest and juice from 1 of the lemons. Season with salt and pepper and mix well
  • Combine the caster sugar and water in a saucepan and bring to the boil to dissolve and create stock syrup. Slice the remaining lemon as thin as possible and add to the stock syrup

MAKING STOCK SYRUP

  • To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved
  • Add the star anise and cook on a low heat for about 20 minutes, or until the syrup is glossy and translucent. Remove from the heat and allow to cool in the pan
  • For the sea bass, roll out some cling film onto a board, keeping it flat and tight. Place a spoonful of the lemon butter on the cling film, then place a sea bass fillet on top, skin side down. Add a slice of the confit lemon, followed by another spoonful of lemon butter
  • Fold the cling film over the mixture twice to form a parcel and tuck in the edges to make watertight. Repeat with the remaining sea bass fillets. Cook in a steamer for 9 minutes
  • Remove the sea bass from the steamer and carefully open the parcels at one end using a pair of scissors. Pour the excess juice into a saucepan and keep warm
  • Suck the oyster and remove the flesh from their shells and retain the juice in a separate saucepan. Warm over a medium heat and whisk in 1 teaspoon of lemon butter, but do not bring to the boil. Add the oysters to the saucepan and warm through

SHUCKING AN OYSTER

  • Wrap a tea towel over one hand and use it to hold the oyster firmly. Holding a knife in the other hand, place the tip of the knife at the base of the oyster hinge, twist the knife using pressure. Then, without pressure, lever the knife upwards, or twist it to prise the hinge open. Slide the knife under the top shell to release the oyster and remove the shell
  • Meanwhile, snap the bottoms off the asparagus and steam for 5–6 minutes until tender, but with a little crunch
  • To serve, put the asparagus on the plates and place the sea bass on top. Spoon over the oysters and drizzle over some of the juice from the fish. Add a sprinkling of chives over the sea bass and serve

Whole Sea Bass with Rosemary and Thyme

Ingredients

  • 1 Vegetable Stock Cube
  • 150ml olive oil
  • 2 tsp very finely chopped fresh rosemary, plus handful of sprigs for cavity
  • 1 tsp finely chopped fresh thyme, plus handful of sprigs
  • 1.5kg (3lb) sea bass
  • 1-2 tsp coriander seeds, dry-fried and cracked
  • Juice of 2 lemons
  • Handful of fresh basil leaves
  • 4-6 tomatoes, scalded, skinned, de-seeded and chopped into small cubes
  • Fresh coriander sprigs

Method

How to make Whole Sea Bass with Rosemary and Thyme

Crumble the Vegetable Stock Cube into a bowl and mix with 2 tsp olive oil to a paste, stir in the rosemary and thyme.

Heat 2 tbsp olive oil in a good quality roasting tray on top of the hob.

Spread two-thirds of the seasoning paste over the top of the fish and inside its cavity. Place the rosemary sprigs within its cavity.

Place sea bass seasoned side-down onto the hot roasting tray and cook for 5 minutes. Spread remaining seasoning paste over the top side of the sea bass.

Turn the sea bass over, sprinkle over the thyme sprigs and place fish in preheated oven 180°C fan, Gas Mark 6 for 12-15 minutes depending on size.

For the sauce, place coriander seeds in a small pan with 100ml olive oil and the lemon juice. Bring just to the boil, add in the basil leaves and chopped tomatoes. Reduce the heat and simmer for 1-2 minutes.

Season with salt and pepper. Transfer the cooked fish onto a warm serving platter and spoon over the sauce. Garnish with fresh coriander sprigs.