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BBQ Zesty Whole Trout en Papillote

BBQ Zesty Whole Trout en Papillote

Create a tasty parcel of fish, infused with your favourite ingredients. En papillote means cooked in a parcel and is a great way to protect fish when cooking on the BBQ.
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BBQ Lobster with Garlic Oil

BBQ Lobster with Garlic Oil

Cooking Lobster on the BBQ is so easy. Our Caught & Delivered 1 ¼ lb lobsters are dressed and ready to go! 
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Easy Fish Pie

Easy Fish Pie

This recipe is so good, and can be adapted to suit you and your family. Sometimes we add a Smoked Haddock Fillet cut up or a few King Prawns to make it extra special. To get those all-important greens in, you can also add a handful of peas, sweetcorn, or spinach is lovely.
They’ll be no need to 'fish for compliments' with this meal!  Prep: 15 minsCook: 45 minsServes 4-6Ingredients• 1 x Caught & Delivered Fish Pie Mix• 1kg Potatoes, peeled and quartered • 400ml milk• 25g butter • 25g plain flour• 4 spring onions, finely sliced
• 1 tsp Dijon or English mustard
• handful of grated Cheddar cheeseMethod1. Heat the oven to 200ºC / 180ºC fan / gas mark 62. Simmer the potatoes in water until tender. Drain the potatoes and mash with a splash of milk and knob of butter. Season well and set aside.
3. To make the sauce, put 25g of butter, 25g of plain flour and the sliced spring onions into a large pan and heat gently. Stir while cooking for 2 minutes.
4. Then gradually whisk in 400ml of milk and bring to the boil. Continue to whisk and cook for 3-4 minutes until thickened.
5. Take off the heat and stir in your fish pie mix and 1 tsp mustard (if adding greens, they go in now). Spoon into an oven proof dish. Top with the potatoes and sprinkle Cheddar over the top.
6. Put in the oven for 25 minutes or until the sauce is bubbling at the edges.
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Pan-fried Sea Bass with Lemon & Caper Dressing

Pan-fried Sea Bass with Lemon & Caper Dressing

Simple sophistication. Serve these pan-fried filets with lentils, noodles, sautéed potatoes or rice. Steamed greens go with this dish very well too.   Prep: 10 minsCook: 10 minsServes 4Ingredients• 4 x Caught & Delivered Sea Bass Fillets
• 1 tbsp of oil
Dressing Ingredients
• 3 tbsp extra virgin olive oil
• grated zest of 1 lemon, plus the juice of half the lemon
• 2 tbsp small capers• 1 tsp Dijon mustard
• 1 tbsp parsley, choppedMethod1. Make the dressing first by mixing the oil, lemon zest, lemon juice, capers and mustard. Stir in the chopped parsley, season and set a side.2. Heat the oil in a large frying pan and when it’s hot, place the fillets skin side down in the hot oil. Cook for 4-5 minutes. Then turn the heat down and gently turn the filets over to cook for a further minute or so on the other side. The skin should be lovely and crispy. 3. Serve on warmed plates and drizzle with the lemon and caper dressing. Absolutely lovely! 
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Coley Korma

Coley Korma

Yum, yum, yum! That’s how we describe this recipe. This mild curry is poplar with children and people who don’t like spicy food. Of course, if you prefer a spicier curry, there are lots of other curry pastes to choose from. Prep: 5 minsCook: 20 minsServes 4Ingredients• 4 x Caught & Delivered Scottish Coley Supremes, skin removed
• 1 tbsp oil
• 1 onion, finely chopped• 3 heaped tbsp korma curry paste
• 50ml water • 400g can reduced-fat coconut milkMethod1. Heat the oil in a frying pan with a lid. Add the chopped onion and cook gently until soft.  2. Add the korma paste and the water and bring to simmer. Add the coconut milk and bring the boil.3. Lay the fish on top. Cover and simmer for 10-12 mins until the fish is just cooked through.
Serve with basmati rice or naan bread.
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Hake Supreme Thai Style Parcels

Hake Supreme Thai Style Parcels

Easy, healthy, tasty and versatile! - that’s how we would sum-up this cracker of a recipe. Perfect for a quick mid-week meal that rewards you for a hard days work.Top tip for ginger: fresh root ginger can be frozen whole and will last for up to five months.Prep: 10 minsCook: 15 minsServes 2Ingredients        • 2 x Caught & Delivered Scottish Hake Supremes        • Small knob of root ginger, peeled and chopped        • 1 small garlic garlic clove, chopped        • 1 small red chilli, seeded and finely chopped        • grated zest of a lime        • juice of half a lime        • 3 baby pak choi, quartered length-ways        • 2 tbsp soy sauceMethod1. Place each Hake Supreme, skin side down, on a large square of foil and carefully fold the sides of the foil up slightly to catch the ingredients. Divide the ingredients between each parcel. Start with scattering the ginger, chilli, zest and garlic on top. Then drizzle with lime juice. Place the pak choi on top and pour over the soy sauce. 2. Create each parcel, that’s not too tight around the hake.3. To cook, either steam, or place on a tray and bake in the oven on 180c fan for 15 min.

To serve, we like ours gently tipped over boil rice, to soak up the delicious sauce.

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Cod Supreme, Butter Bean & Chorizo One Pot

Cod Supreme, Butter Bean & Chorizo One Pot

A hearty meal that’s big on flavour, takes very little effort, and hardly any washing up - this recipe ticks all the boxes for us. Our Scottish cod supreme is boneless, and is the best cut of the cod you can buy. This classic pairing of cod with spicy chorizo and butter beans makes a delicious bowl of comfort food.

Prep: 10 mins

Cook: 15-20 mins

Serves 4

Ingredients

4 x Caught & Delivered Scottish Cod Supremes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 200g chorizo, (remove the paper skin if there is one) then chop into small pieces
• 400g can chopped tomatoes
• 400g can butter beans, brained

Method

1. Heat the oil in a deep frying pan and add the chopped onion. Cook gently over a medium heat for 5 mins until starting to soften. Add the chopped chorizo and cook for another few mins. Then add the tomatoes. Half fill the can with water and pour that in too. Bring to the boil.

2. While bringing to the boil, skin the cod and season each supreme on both sides. Then nestle them into the pan. Reduce the heat and gently simmer for about 7 mins. Next gently stir in the butter beans and cook for a further 1-2 mins until hot.
Serve in bowls and enjoy!
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Ever-so Easy Salmon En Croute

Ever-so Easy Salmon En Croute

This recipe stretches 2 salmon fillets to a family of 4, and includes just 3 other ingredients (plus an egg to glaze the pastry) This recipe is good fun to make with children, especially making a pasty decoration for the top!

Prep: 5 mins

Cook: 40 mins

Serves 4

Ingredients

 

Method


1. Trim the leeks, then wash and slice thinly. Put them in a frying pan with 2 tbsp cold water and cover and cook for 8-10 minutes until softened. Remove from the pan and place in a shallow bowl. Leave to cool and then remove the excess water so it’s not too wet. Stir in the soft cheese.

2. Preheat the oven to 180ºC fan. Unroll the pastry on the baking parchment it comes with, and place on a board. Skin both salmon fillets, pat dry, then put them side by side on one half of the pastry, leaving a 2-3cm border at the sides. Season the salmon.

3. Spoon the leek mixture over the fish. Brush the pastry edges with a beaten egg, then fold the pastry over the top of the fish and press the edges together to seal. Crimp with the back of a fork, and trim off the excess pastry. Glaze the top with the beaten egg. Cut a small hole in the top to allow air to escape as it cooks. Trim any excess paper, then place on a baking sheet, and bake for 30-35 minutes, until golden and cooked through.

Leave to rest for 10 minutes before slicing. Serve with some salad or veg.

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Smoked Mackerel Pâté

Smoked Mackerel Pâté

Once you have made your own smoked mackerel pâté, you’ll make it again and again. Healthy comfort food to enjoy on crackers or toast, snuggled on the sofa with a good book, and maybe a cheeky glass of red.
It's also a great addition to a seafood sharing platter at parties.

Prep: 15 mins

Serves 4-6

Ingredients

  1. 2 x Caught & Delivered Smoked Mackerel Fillets
  2. 165g soft cheese
  3. 1 lemon, zested & juiced
  4. 2 tbsp horseradish sauce
  5. 15g fresh parsley or dill, finely chopped


Method

1. Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork. Try it smooth or more rustic, both are delicious.

2. Season with salt and freshly ground black pepper, and add lemon juice to taste. Stir in the herbs then cover and chill until ready to eat.

If there are any leftovers, and we doubt it, it also makes a tasty work lunch sandwich filling!

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Smoked Trout and Warm Potato with Tarragon & Shallot Dressing

Smoked Trout and Warm Potato with Tarragon & Shallot Dressing

A quick and easy salad that can be adapted to what you have in your cupboard. For example, a sprinkling of dried tarragon works just as well as fresh, and red wine vinegar can be used instead of white wine vinegar, or you can add green beans and boiled eggs - it’s so versatile!

Prep: 10 mins

Cook: 15-20 mins

Serves 4

Ingredients


Dressing
  • 1 shallot, finely chopped
  • 25ml extra virgin olive oil
  • 4 tbsp white wine vinegar
  • 4 tbsp Dijon mustard
  • 1/2 clear honey
  • Small handful tarragon leaves, chopped


Method

1. Wash the potatoes and boil them for 15-20 minutes until tender.

2. Meanwhile, make the dressing. Put the dressing ingredients in a large bowl and stir well. Reserve a little of the dressing to drizzle over the salad at the end.

3. When the potatoes are cooked, drain them, add them to the dressing bowl and toss well.

4. Allow to cool and then assemble on plates or a sharing platter. Make a bed of salad leaves and put the potatoes on top. Gently flake the smoked trout over the potatoes, sprinkle on the capers.

Finally drizzle over the remaining dressing.

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Lobster with Thermidor Butter

Lobster with Thermidor Butter

Our skilled fish mongers cook and dress our lobsters - which makes this recipe even easier to prepare.
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Prawn Tacos

Prawn Tacos

We use our succulent King Prawns for their jumbo size in this quick and easy tasty recipe. You can change-up this flexible recipe with different salads and dips. This time we’re making a zesty cabbage salad but iceberg lettuce works just as well.
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