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Prepared Seafood en Croute

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Cod Wellington

A skinless and boned prime Cod in a rich cheese, prawn & mushroom sauce wrapped in a pastry purse finished with lots of sliced mushrooms and parsley.

Olde English Salmon Purse

A traditional recipe from the days of Henry VIII- salmon with a ginger wine, butter and currant sauce in a puff pastry purse garnished with nutmeg, chopped chives and cherry.

Salmon Cointreau

Skinless and boneless prime salmon fillet smothered in Cointreau and prawn sauce, then cradled in puff pastry. Finished with a twist of lemon, a sprinkle of orange and lemon zest and chopped chives.

Salmon Wellington

Prime skinless and boned Salmon in a rich butter sauce wrapped in a pastry purse finished with asparagus and chopped chives.

Smoked Haddock Imperial

Smoked Haddock in a rich Florentine sauce of spinach and cheese, encased in puff pastry finished with cheddar, red currents and egg glaze.

Prawn & Lobster Cadiz

Prawns and lobster in a rich sauce of asparagus, mascarpone and sherry all presented in a puff pastry lattice garnished with a shell-on prawn and dill.

Champagne Scallops

Queen Scallops, prawns and salmon in a Champagne sauce, enclosed in lattice puff pastry garnished with a lemon slice, bay leaf and black grape.