Specials this Valentine’s Day
We have plenty of fish to talk about for Valentine’s. Its a lovely week for the fish industry, from beautiful Seven and Wye Smoked Salmon, Canadian lobster, Shetland Mussels, Sashimi-grade Tuna, fresh Samphire Grass and much, much more.
Many Icelandic fishermen have been struggling over the first month of this year with bad weather, read more about how this has affected the fish industry.
We have some great Sailbrand Specials available including;
- Lobster from 24.99 to £28.99 depending on size
- Smoked salmon £18.99 per kilo
- Crayfish £19.99 per 1.5 kilo
- Lindisfarne oyster £0.79 each
- Shetland Mussels £16 for 5 kilo
- Dressed crab £3.99 each
Come see our talented fishmongers who can assist you to put your luxurious fish platter together for the ones you love.
Shellfish of the week: Canadian Lobster
Its the perfect season Canadian Lobster, one of the finest shellfish, they have a beautiful elegant taste and when cooked correctly the texture is fantastic. Lobsters can range from 400g right the way up to over a kilo, they are the star of the show for any seafood dish or platter.
Whole lobster, served with a shellfish & caper risotto
- 1 whole live lobster
- 1 large shallot
- 2 garlic cloves
- 30g capers
- 100g Mussels meat
- 100g clams meat
- 6 crevettes
- 1-1.5l Fish sock/ bisque
- 250g Risotto rice
- 15ml Olive oil
- 25g Butter
First, start with your lobster. If live, place it in a freezer for approx 30 min to prevent any stress on the lobster when cooking. Have a deep pan of salted boiling water big enough to fit your lobster in, with a sharp knife stab behind the eyes into the brain between the grove in the shell to kill it instantly. Plunge your lobster in the water for 7 to 10 minutes, drain the lobster and put straight into iced water to stop the cooking process. Remove the claws from the lobster and cut the lobster directly in half.
Scoop out the inside of the lobster, season the meat and rub with butter, set to one side on a baking tray along with your crevettes.
Next, your risotto, diced shallots and garlic, sauté until translucent, add your rice and allow to brown slightly. Add your bisque/fish stock gradually and continue to stir the rice.
Put the lobster and crevettes in a pre-heated oven for 6 minutes to reheat.
When all your stock/bisque is used up check your rice is cooked, still with a slight bite. Add your clam, muscle meat & capers. Check your seasoning.
Finish your risotto with grated parmesan chopped parsley and butter to enrichen.
Plate your risotto in a bowl, add your lobster and crevettes. Sit back and enjoy with a beautiful glass of chilled white wine or push the boat out and open the champagne.