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Our best selling farmed salmon supremes are boneless, extra thick and of exceptional quality.
This hearty dish is full of fresh flavours that make a great Friday night eat-in with family or friends. It’s lovely as it is, but can be served with rice if you’re feeling extra hungry.

Prep: 10 mins
Cook: 50 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Supreme of Salmon, defrosted
• a drizzle of oil
• 2 shallots, sliced thick
• 1 green chilli, sliced
• 150g new potatoes, cut into small chucks
• 1 lemongrass stalk, bashed
• 3 tbsp Thai green curry paste
• Can of coconut milk
• 250ml vegetable stock
• 1 courgette, peeled into ribbons
• 100g baby spinach
• 1 lime
• spring onions, thinly sliced
• handful of chopped coriander

Method

1. Heat the oven 180ºC fan. Put the shallots, chilli, potatoes and lemongrass into an oven dish and roast for 10 minutes. Remove from the oven and stir in the curry paste, cook for another 2 minutes. Then stir in the coconut milk and stock and return to the oven again for 20 minutes.

2. Stir in the courgette ribbons and the spinach, then place the salmon supreme on top. Bake for 10 - 15 minutes depending on how you like your salmon.

3. Remove from the oven. Squeeze over the juice of the lime, sprinkle over the coriander and thinly sliced spring onions - enjoy!

Our whole Wiltshire Rainbow Trout are farmed in cold chalk streams and have a light flavour which goes beautifully with tarragon. The combination of lemon, tarragon, salt and asparagus baked together works so well. Simple yet divine!  

We sell our trout individually so you could share one and if you wanted, stretch the dish by adding to the tray some small diced potatoes. Or treat yourselves and have 1 each! Either way, we hope you enjoy this lovely way to eat trout.

Prep: 5 mins

Cook: 20 mins

Serves 1-2

Ingredients 

• Caught & Delivered Whole Wiltshire Rainbow Trout, defrosted

• a drizzle of olive oil

• ½ bunch of tarragon

• 1 lemon, cut off 2 slices and halve them, then keep the rest of the lemon for juice

• a bunch of asparagus

Method

1. Rinse the defrosted trout under cold water, pat dry and lay in an oven dish.

2. Take the slices of lemon and the tarragon and tuck into the cavity.

3. Snap off the woody ends of the asparagus and place them around the trout. Drizzle with olive oil, roll the asparagus in the oil and season well.

4. Bake at 200ºC fan for 20 minutes. Once out of the oven, add a squeeze of lemon juice and tuck in.

This lovely sophisticated dish is super easy and so healthy for you.

You’ll come back to this recipe time and again. Our huge jumbo king prawns, enveloped in this delicious masala sauce, rich with ground almonds make it more indulgent than any takeaway. This dish is also healthier (prawns are a complete protein and low in fat) and it’s more cost effective. Happy curry night!

Prep: 10 mins

Cook: 30 mins

Serves 4

Ingredients

• Caught & Delivered King Prawns 700g bag, defrosted

• 1 tbsp cooking oil

• 1 large onion, roughly chopped

• 1 thumb-sized piece of ginger, peeled & grated

• 2 large garlic cloves

• 2-3 tbsp Tikka Masala Spice Paste (we used Patak’s)

• 400g can of finely chopped tomatoes (we used Mutti Polpa)

• 2 tbsp tomato purée

• 3 cardamom pods, bashed

• 3 tbsp ground almonds

• 1 tbsp double cream

• ½ bunch of coriander, roughly chopped

Method

1. Blitz the onion, ginger and garlic in a blender to a paste. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the spice paste and fry for 1 min more. Add the tinned tomatoes, tomato purée and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

2. Remove the cardamom from the sauce, then add the almonds and king prawns, and cook for 5 mins or until the prawns are cooked. Stir through the cream and coriander, and let bubble for a minute. Then serve with basmati rice. This dish makes a fabulous Friday eat-in! 

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 mins

Cook: 15 mins

Serves 2

Ingredients

        • 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 sauce

Method

1. 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.

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

• 2 x Caught & Delivered Salmon Fillets
• 500g leeks
• 150g soft cheese with garlic & herbs
• 320g Jus-Rol Puff Pastry Sheet
• 1 egg to glaze pastry

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.