Christmas Specials
Hi fish fans!
Christmas is only a week away, which means we are getting some amazing Christmas Specials for you to enjoy. Add a bit of luxury seafood to accompany your fizz. Indulge in some beautiful smoked salmon and much more…
Smoked Salmon
- Superior Smoked Salmon D-cut
- Long Cut 1kg
- Superior Smoked Salmon 200g
Any 5 for £80.99
Retail Shop
Opening Hours: Monday – Friday 5:30am to 12:30pm
We have grown from a small family fishmonger to become one of Yorkshire’s leading wholesale suppliers of fish, shellfish, poultry, game and continental foods.
As well as supplying some of the country’s top hotels and restaurants, we also have a retail shop, which is open to members of the public.
This Week
We have some amazing Stone bass from the Aegean Sea. Our chefs have cooked up an amazing yet simple recipe for you to try at home.
“I swim like a fish and I have an amazing kick.” Gordon Ramsay
Pan-Roasted Aegean Stone Bass
Cauliflower Puree, Broccoli & Cauliflower Steamed Shetland Mussels
Ingredients:
- Stone bass fillet
- Shetland mussels
- Cauliflower
- Broccoli
- Milk
- Butter
- Garlic
- Thyme & bay leaf
- Salt, pepper
- Lemon juice
- White wine
Method:
Start with the cauliflower for the puree, firstly chop the cauliflower up roughly and place in a saucepan covering with the milk add 1 clove of crushed garlic, bay leaf and a sprig of thyme allow to simmer until cauliflower is soft.
Drain the cauliflower and add to a food processor along with a small amount of butter and some of the warm milk (if needed) add seasoning, allow to blend until a smooth and silky consistency.
Next, prep and clean the mussels. Rinse under cold water to remove any sand or dirt then simply pick though the mussels and remove any ‘beards by gently pulling away from the mussels’
Get a non-stick frying pan hot on the stove, add 2-4 tablespoons of oil to the pan, season the fish and add to the frying pan skin side down for approximately 4-5 minutes until the skin is crispy and golden, flip and place in a preheated oven at 180 degrees for a further 5 minute until cooked.
Get a saucepan heating up and add the mussels, white wine and 1 tablespoon of butter place the lid on to allow the mussels to steam 5-6 minutes and they will begin to open.
While the fish is cooking boil the vegetables until soft but still having a bite about 2-3 minutes should be perfect drain, remove the fish from the oven and add 2 tablespoons of butter to the pan and a splash of lemon juice to baste remove the fish and add the vegetables to the pan to coat in the butter and lemon juice mix.
Finally, plate the food and enjoy!
