Christmas dinner with a difference!
We have a selection of daily specials available in our onsite shop, pop down and have a chat with our experienced staff who will be able to help you with your fish selection.
We have a lot of other products available from our Luxury Salmon & Smoked Salmon Fishcakes to Gressingham Duck Breast and Fresh Turkey Breast.
We sell whole fish and are great advocates of Gill-to-fin eating, in any dish the more of the fish you can use the better. If you know how to prepare, cook and extract flavour from different parts of the fish you can add the wow factor to any dish.
There is a great article in the Independent
…For example, Seafish UK says the fillets on cod and haddock make up just 50 per cent of their weight – the rest is often discarded by processors and used for fishmeal (to feed farmed fish).
“If we want to continue to enjoy these amazing gifts from nature, we’re going to have to try a bit harder and use all of it,” says Jan Ostle, chef proprietor of acclaimed Bristol restaurant, Wilsons.
“Do not tell fish stories where the people know you; but particularly, don’t tell them where they know the fish.”
Mark Twain
Roast Salmon Fillet with all the trimmings
Ingredients:
- Salmon Fillet
- Parsnips
- Carrots
- Savoy Cabbage
- Potatoes
- Bacon Lardons
- Fresh Herbs
- Breadcrumbs
- Olive oil
- Honey
- Butter
- Chestnuts
- Shallots
- Cream
- Chicken Stock
- Shallots
- White Wine
- Lemon Juice
Method:
Blitz up the bread, add chopped herbs, chopped chestnuts, butter, salt and pepper. Spread on a baking tray and cook until golden.
Roughly chop the carrots and parsnips, place on a baking tray, drizzle with olive oil and honey, add salt, pepper and sprigs of rosemary and thyme. Roast in a hot oven until soft in the centre and crispy on the outside.
Peel and chop potatoes, boil in water until just cooked. Drain and leave to dry out. Cover in oil and butter, salt, pepper and sprigs of thyme. Roast in a hot oven turning regularly until golden and crispy.
Blanch the cabbage until tender, cook down with butter, salt, pepper and chopped chestnuts and lardons.
Fry the shallots until soft, add white wine and the stock, reduce down by half, add cream and reduce until thickened. Finish with butter and seasoning.
Take the skin off the salmon, pan fry, add the herb crumb and bake in the oven for 5-8 minutes until cooked.
Build up the roasted veg, potatoes and cabbage, pour over the sauce, place the salmon on top to finish.
