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 Cod Provencale
Loin of Cod glazed with herbs, chopped sun dried tomato, parmesan and Olive Oil
Simply cook from frozen or defrost – micro or oven
Main course dish portion size – 170-200
(10 loins per case)
   
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Sole Roulade with Prawn & Garlic
A skinless and boneless fillet of Yellow Fin Sole wrapped around a rich filling of Prawns and garlic then drizzled in butter.
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Sole Roulade with Scallop & Crab
A skinless and boneless fillet of Yellow Fin Sole wrapped around a rich filling of scallops and Scottish Crab then drizzled in butter.
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Smoked Haddock Florentine
Oak Smoked fillet of Haddock (skinless and boneless) on a bed of spinach leaf topped with a piquant cheddar sauce.
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Seafood Crepe
A traditional buck wheat crepe filled with smoked haddock, haddock and prawns all in a white wine sauce.
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Hot Smoked Salmon
Faroese Salmon tail fillets, deep skinned and boned, marinated in Scottish honey and then hot smoked over oak. Individually vac packed.
Simply defrost and serve.
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Marinated Salmon - Summer Mint
Prime skinless and boned Salmon Fillet in a rich summer mint marinade - great for the grill, BBQ or microwave. Individually vac packed.
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