December has arrived
This month Sailbrand has a full selection of festive and seafood specials, please give Donna a call to find out more 01484 548975 or email firstname.lastname@example.org
Is it at this point that we reflect how quickly the year has gone and all the things that have happened within our industry. By far the biggest conversation is still happening now.
Brexit and sea fishing news: November has been a hugely significant month for Brexit, with a number of major developments made… read more.
Will the UK and EU reach a Brexit deal on fishing? The BBC summarised the situation, stating that the Brexit deal proposed by Theresa May had no commitment to reaching a fishing deal between the EU and the UK, only stating that both sides would “use their best endeavours” to try to reach such a deal”.
Fish of the Week: Haddock
The haddock has the elongated, tapering body shape typical of members of the cod family. There are populations of haddock on either side of the north Atlantic but far greater numbers on the eastern Atlantic.
The smoking of haddock was greatly developed in Grimsby by family-run businesses over many generations. The city has produced some great smokehouses producing a fantastic product.
Smoked Haddock, White Bean & Leek Cassoulet, Toulouse Sausage
Hearty, warming dish for the winter menu.
- 4 x portions Smoked Haddock
- 200g x Toulouse Sausage
- 1 x Onion
- 1 x Leek
- 1 x Clove Garlic
- 200g White beans (soaked)
- 400g Fresh Tomatoes
- ½ pt Fish Stock
- ¼ pt White Wine
- Chopped parsley
- Picked Thyme
- 1 x Lemon
Fry off the sausage, onion, garlic, leeks, thyme until soft, add the beans and white wine, reduce down. Add tomatoes and stock. Simmer for 1 hour to allow the flavours to come together and tomatoes to break down. Add lemon juice and zest, season and finally add the chopped herbs.
In a pan, seal the smoked haddock with a little oil and seasoning, add a knob of butter and bake in a hot oven for around 6-10 minutes depending on the portion size.
To serve, add the Cassoulet to a bowl, place the fish on top and garnish with fresh herbs (and herb crumb).