Recipe seafood

Imaginative gastro dishes of fish and seafood

BUTTER WRAPPED COD

A loin of Atlantic Cod, skinless and boned, wrapped in smoked salmon with herb butter.

>Atlantic Cod Loin
>Simply oven from frozen or chilled
>Best cooked in a ceramic dish so the herb butter can be basted over the top.

CHEDDAR CRUSTED CAPE HAKE

Skinless and boned Cape Hake, topped with a light cheese and mustard sauce, and a Cheddar, mustard and spring onion crumb crust, then sprinkled with Parmesan and Paprika.

> Cape Hake is the premium Hake caught in the South Atlantic
> Garnished with Parmesan and Paprika – attractive presentation
> Good sized 210g portion
> Cook in the oven or microwave – then flash grill to crisp the crust

DOUBLE PLAICE AND PRAWN SUPREME

Two prime Plaice fillets enclosing a light shrimp mousse topped with prawns.

> Prime skinless and boned plaice fillets
> Garnish of tropical prawns
> Flexible cooking: micro or oven
> Very good visual presentation – individually wrapped

DOUBLE PLAICE AND SALMON SUPREME

Two prime Plaice fillets enclosing a light salmon mousse topped with fresh Salmon.

> Prime skinless and boned plaice fillets
> Garnish of salmon
> Flexible cooking: micro or oven
> Very good visual presentation – individually wrapped

GLAZED SALMONS

Atlantic Salmon mid fillet portions in a range of rich marinades. Available in Garden Mint, Thai Spiced or Smokey Maple BBQ.

> Rich and flavoursome marinades
> Mid fillet portions with skin on
> Farmed North Atlantic Salmon
> Oven, microwave or grill from frozen or defrosted

HADDOCK MELT TWIN PACK

Skinless and boned tails of Atlantic Haddock with rich toppings – 1: Florentine 2: Cheddar and Smoked Bacon lardons.

> Case contains 4 x Florentine Melts and 4 x Cheddar and Bacon Melts
> Large 200g portion size
> Skinless and boned prime Atlantic Haddock
> Simply oven from frozen, ready in 20-25 mins
> Product shown: Cheddar & Bacon (frozen)

MOZZARELLA CRUSTED CAPE HAKE

Skinless and boned Cape Hake, topped with a light cheese and mustard sauce, and a Mozzarella, Parmesan and mustard crumb, then sprinkled with parsley.

> Cape Hake is the premium Hake caught in the South Atlantic
> Good sized 210g portion
> Cook in the oven or microwave (then flash grill to crisp the crust)

RED PESTO CRUSTED CAPE HAKE

A skinless and boneless fillet of Cape Hake with a topping of red pesto, sundried tomato and oregano with a crisp samuri crumb and then all finished with grated Parmesan.

> Skinless and boned Cape Hake
> Cape Hake is the premium Hake caught in the South Atlantic
> Good sized 210g portion
> Cook in the oven or microwave – then flash grill

SALMON SIDE WITH HERB CRUST

A side of Atlantic Salmon topped with a lemon and tarragon crust finished with lemon slices. Roast from frozen. Serves: 3-5.

> Atlantic Salmon Fillet boneless
> Rich crust of breadcrumbs, lemon, cheddar and tarragon
> Roast from frozen
> Individually wrapped

SALMON SIDE WITH ORANGE AND GINGER CRUST

A side of Atlantic Salmon topped with an orange and ginger crust finished with orange slices and cranberries. Roast from frozen.
Serves: 3-5.

> Atlantic Salmon Fillet boneless
> Rich crust of breadcrumbs, orange and ginger
> Roast from frozen
> Individually wrapped

SALMON ROULADE

Atlantic Salmon fillet rolled around a spinach and cream cheese filling then topped with puff pastry. Simply roast from frozen.

> 500g Roulade
> Serves 3 – 4
> Each Roulade is individually wrapped
> Roast from frozen

SOLE ROULADE SCALLOP AND CRAB

A skinless and boneless fillet of Yellow Fin Sole wrapped around a rich filling of scallops and Scottish Crab then drizzled in butter.

> Skinless and boneless fillet of Yellow Fin Sole
> Rich filling of scallops and Scottish Crab drizzled in butter
> Easy one step cooking – micro or oven
> Main course portion size

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