News

Our Scottish Haddock is smoked in traditional tall chimneys in Grimsby. Hung over oak and beech smoke, with the same cold smoked methods used for generations. This comforting dish of rice cooked in mild, aromatic spices with flaked smoked fish, topped with egg is perfect for a Sunday morning brunch and is a festive season classic.

Prep: 10 mins 

Cook: 12 mins

Serves 2-3

Ingredients

• 2 x Caught & Delivered Scottish Smoked Haddock Fillets, defrosted

• 50g butter

• 1 medium onion, finely chopped

• 3 cardamon pods, spilt open

• 1/4 tsp turmeric

• 1 tsp garam masala

• 1 cinnamon stick

• 1 dried bay leaf

• 350g basmati rice

• 750g vegetable stock

• 2-3 eggs

• 3 tbsp chopped coriander

• 1 lemon quartered, to serve

Method

1. Melt 50g butter in a large pan. Add the chopped onion and cook gently over a medium heat for 5 minutes until soft but not brown.

2. Stir in the spices and cook for 1 minute.

3. Add the rice, coating with the spice butter. Then pour in the stock, add a pinch of salt and bring to the boil. Cover and cook on a low heat for 12 minutes. Stir occasional so the rice doesn't stick to the pan.

4. Meanwhile, bring a pan of water to boil and poach the fish for 4 minutes. Then lift them out and wait for them to cool a bit before removing the skin and gently flaking.

5. Hard boil the eggs for 8 minutes.

6. Remove the cinnamon stick and cardamon pods from the rice and stir through the coriander. Then gently stir in the flaked fish. Peel and quarter the eggs and arrange them on top with a good crack of pepper. 

Juicy pomegranate seeds look like glistening rubies in this pretty dish that looks and tastes special. Our thick cut, generous portions of boneless salmon supremes soak up the sweet marinade before roasting, and served bejewelled with this delicious zingy pomegranate salsa. An impressive centre piece that’s perfect for any celebration.

Prep: 10 mins (plus min 4 hours for marinading)

Cook: 12 mins

Serves 4

Ingredients

• 4 x Caught & Delivered Salmon Supremes, defrosted
• 2 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1/2 lime, juiced

Pomegranate Salsa
• 1 pomegranate, seeds only (or a pack of pomegranate seeds)
• 1/2 pack of parsley, chopped
• 4 mint leaves, fine chopped
• 1small red onion, finely chopped
• 1/2 lime, juiced
• 1 tbsp olive oil

Method

1. Place the salmon supremes skin side down in a dish. Make the marinade by combining the pomegranate molasses, olive oil and lime juice. Then coat the salmon and leave in the fridge for a few hours or overnight.

2. To make the pomegranate salsa, combine all the ingredients, season with salt and pepper and keep chilled.

3. Place the salmon on a baking tray in a preheated oven and roast at 180ºC for 12 minutes.

4. Top the salmon with the pomegranate salsa. Serve as beautiful centre piece or as part of a buffet.

Halibut from Norway is fished along the coast and in the fjords. Our supremes are boneless chucks of snow-white, world-class fish. This special recipe is perfect for a celebration meal or for during the winter months… enjoy the comforting smell of red wine and garlic cooking fill your kitchen.

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Norwegian Halibut Supremes, defrosted

Poaching liquid
• 200ml red wine
• 200ml vegetable stock
• 3 large sprigs of thyme
• 5 peppercorns
• 1 garlic clove, gentle crushed
• 1 bay leaf
• 1/2 tsp sugar

Garlic Mushrooms
• 200g mixed exotic mushrooms
• 2 echalion shallots, sliced lengthways
• 2 garlic cloves, sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 115g spinach, washed

Jus
• 1/2 tbsp butter
• 1/2 tsp plain flour
• 1/2 tsp sugar
• 200ml vegetable stock
• 2 large sprigs of thyme, leaves removed
Plus the strained poaching liquid

To serve
• chopped parsley


Method

1. Heat the oven to 160c (this is just to keep the poached halibut warm while you finish the dish).

2. In a deep pan, pour the wine, stock, 3 sprigs of thyme, lightly crushed garlic, 1 bay leaf, 1/2 tbsp sugar, 5 peppercorns and a pinch of salt. Bring to simmer.

3. Place the halibut in the poaching liquid and turn down the heat, cover and poach for 8 minute or until cooked. Half way through turn over the fish.

4. In a frying pan, add a small amount of oil and cook the shallots for 5 minutes until translucent. Remove from the pan and set aside.

5. In the same pan, heat 1 tbsp olive oil and 2 tbsp of butter until foaming. Add the sliced garlic and mushrooms and cook until golden. Season to taste.

6. Lift the cooked fish from the pan, place on a plate, over and keep warm in the oven.

7. To complete the jus, pour the poaching liquid through a sieve and keep to one side. In a pan melt the butter and add the flour. Cook for 1 minute and ladle by ladle add the poaching liquid and some more thyme leaves and 1/2 tsp sugar to taste. Keep stirring as it thickens.

8. Meanwhile, add the fried shallots (reserving a few for the top of the finished dish) and the spinach to the mushrooms until wilted and season well.

9. Arrange the garlic mushrooms and spinach on each plate, take the halibut from the oven and place on top. Spoon over the reduced sauce. Sprinkle with fried shallots, parsley.

Prawn cocktail is an absolute classic that can be served retro style in glass dishes or as a canapé in easy to eat lettuce cups.
Our extra large peeled cooked prawns are full of flavour and make the ultimate prawn cocktail to appeal to every generation.

Prawn Cups

Prep: 10 mins

Serves 6

Ingredients

    • 1 x bag of Caught & Delivered Large Peeled Cooked Sandwich Prawns, defrosted
    • 1/2 Cucumber, peeled and diced into small cubes
    • 1-2 baby gem lettuce, outer leaves removed and the inner leaves separated, washed and dried

Mary Rose Sauce
    • 3 heaped tbsp Mayonnaise
    • 1 tbsp sriracha

Method

1. Mix together the Mary Rose sauce ingredients. Stir in the prawns and the cubed cucumber.

2. Arrange the lettuce leaves on a serving platter.

3. Evenly scoop the prawn cocktail mixture into each of the lettuce leaves.

4. Serve with a fine sprinkle of paprika or cayenne pepper (for a little kick). If you have some pomegranate seeds, sprinkle them over the cups.

For a retro style prawn cocktail, place the salad into the bottom of small serving dishes or glasses, and then spoon the prawn cocktail mixture on top. Sprinkle with a little cayenne pepper and a slice of lemon. Make it extra special with a whole Caught & Delivered cooked Crevette hanging of the side.

These canapés look super classy and with our beautiful, award-winning wide ribboned, oak cured smoked salmon, they taste the best!

Prep: 10 mins

Ingredients

• 1 x pack of Caught & Delivered Oak Smoked Salmon Slices, defrosted
• A pack of blinis (large or small as preferred)
• Crème fraîche or soured cream (depending on preference)
• Half a lemon
• Small bunch of dill, with small fronds separated for garnish

Method

1. Gently heat the blinis according to the packaging instructions.

2. Place on your serving dish. Top with a small scoop of cream and a strip of smoked salmon.

3. Lightly squeeze the lemon over the canapés. using a pair of scissors, trim the dill over the entire serving dish. Season well with pepper, and place a small dill frond on top of each canapé to serve.

 restaurant quality dish needs restaurant quality fish. Our large Aegean sea farmed sea bream cooks beautifully over the roasted squash. Create a meal that looks and tastes amazing. Get your tastebuds tingling with delicious chilli yogurt, made with sriracha sauce and greek yogurt, and a garlicky herb jam. 

Prep: 20 mins 

Cook: 40 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Whole Sea Bream, defrosted

• 1 butternut squash, sliced into 1cm pieces. 

• 2 tbsp olive oil

• 1 tsp cinnamon

• salt and pepper

• 1 tsp lightly crushed coriander seeds

• 20g pumpkin seeds

Herb Jam

• 50g coriander, leaves and stalks. Set a few leaves aside to serve.

• 1 garlic clove, crushed

• 4 tbsp olive oil

• good pinch of salt

Chilli Yogurt

• 200g Greek yogurt

• 2 tsp siracha sauce

Method

1. Cut the squash in half and scoop out the seeds. Cut in to 7cm x 1cm wedges.

Toss in the olive oil, cinnamon, salt & pepper and coriander seeds. Pour into a baking tray and place in a preheated oven at 180c for 10 minutes.

2. To make your herb jam, whizz the ingredients in a blender until smooth.

3. After 10 minutes in the oven, add the Sea Bream to the butternut squash, drizzle with a little oil and salt.

4. Turn the fish after 15 minutes, and spread a little of the herb jam on top of the fish.

5. Whilst the fish is cooking, pan toast the pumpkin seeds on a low heat, until the skins crack and pop. Remove and set aside.

6. Mix the sriracha sauce into the Greek yoghurt.

7. To serve, plate the squash wedges and fish, adding creative spoonfuls of the spicy yoghurt and herb jam. Scatter the pumpkin seeds.

Expertly butterflied rainbow trout, farmed in cold chalk streams by our friends at their trout farm in Wiltshire. These fillets are boneless with a delicate flavour and easy to cook. This recipe is indulgent with butter, and the classic flavour combo of capers, lemon and dill. You’ll want to mop up the tasty butter with some crusty bread. 

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered butterfly trout, defrosted
• 40g unsalted butter
• 1 lemon, sliced
• 1 small red onion, sliced
• 2 tbsp of olive oil
• 1 tbsp of capers

To serve
• a bunch of dill, chopped

Method

1. Season the trout fillets with salt and pepper and place in a baking tray.

2. Next add the butter to a saucepan and melt over a medium heat, stirring occasionally until the butter starts to brown. 

3. Then add the olive oil, lemon and onion slices, and season with a pinch of salt and pepper.
Cook until the onion and lemon are soft and starting to colour. Then add the capers and remove from the heat.

4. Pour the mixture over the fish and place in the oven at 180c for 10 minutes.

5. When cooked, remove from the oven and sprinkle generously with dill to serve.

This trout dish is so versatile. Serve with crusty bread or new potatoes or rice and veg.