BUTTER WRAPPED COD

A loin of Atlantic Cod, skinless and boned, wrapped in smoked salmon with herb butter.

>Atlantic Cod Loin
>Simply oven from frozen or chilled
>Best cooked in a ceramic dish so the herb butter can be basted over the top.

SEAFOOD CREPE

A traditional buck wheat crepe handmade and filled with smoked haddock, haddock and prawns all in a white wine sauce.

> Haddock, Smoked Haddock and Prawns
> White wine sauce
> Authentic buck wheat crepe
> Quick and easy preparation back of house
> Oven or microwave from frozen

CAPE HAKE - MOZZARELLA CRUST

Skinless and boned Cape Hake, topped with a light cheese and mustard sauce, and a Mozzarella, Parmesan and mustard crumb, then sprinkled with parsley.

> Cape Hake is the premium Hake caught in the South Atlantic
> Good sized 210g portion
> Cook in the oven or microwave - then flash grill to crisp the crust

RECIPE FISH

DOUBLE PLAICE AND PRAWN SUPREME

Two prime Plaice fillets enclosing a light shrimp mousse topped with prawns.

> Prime skinless and boned plaice fillets
> Light mousse
> Garnish of tropical prawns
> Flexible cooking: micro or oven
> Very good visual presentation

CHEDDAR CRUSTED COD LOIN

A skinless and boneless Atlantic Cod loin topped with a piquant crust of cheddar and natural toasted breadcrumb.

> Skinless and boneless Atlantic Cod Loin
> Piquant cheddar and toasted natural breadcrumb crust
> Large 200g portion

CAPE HAKE - CHEDDAR CRUST

Skinless and boned Cape Hake, topped with a light cheese and mustard sauce, and a Cheddar, mustard and spring onion crumb crust, then sprinkled with Parmesan and Paprika.

> Cape Hake is the premium Hake caught in the South Atlantic
> Garnished with Parmesan and Paprika - attractive presentation
> Good sized 210g portion
> Cook in the oven or microwave - then flash grill to crisp the crust

RED PESTO CRUSTED CAPE HAKE

A skinless and boneless fillet of Cape Hake with a topping of red pesto, sundried tomato and oregano with a crisp samuri crumb and then all finished with grated parmesan.

> Skinless and boned Cape Hake
> Cape Hake is the premium Hake caught in the South Atlantic
> Good sized 210g portion
> Cook in the oven or microwave - then flash grill

Just the way you'd make it

LEMON & DILL SALMON ROAST

A Salmon Roast to share - two salmon fillet tails, boned and filled with a rich lemon and dill butter. Ready for roasting!

> Boneless Atlantic Salmon tails
> Roast or microwave from frozen in a ceramic dish and baste the butter
> Each 400g Salmon Roast serves 2-3

MEDITERRANEAN FILLET

Chunky char grilled sweet peppers, aubergines, mushrooms and onions in a basil pesto topped with crispy crumb and red peppers all on a skinless and boneless fillet of prime Pangasius.

> Prime Pangasius - skinless and boneless
> Basil pesto (without pine nuts) and char grilled vegetables
> Crispy light crouton and finely diced red pepper topping
> Healthy, wholesome and large portion size
> Visually attractive presentation

DOUBLE PLAICE AND SALMON SUPREME

Two prime Plaice fillets enclosing a light salmon mousse topped with fresh Salmon.

> Prime skinless and boned plaice fillets
> Light mousse
> Garnish of tropical prawns
> Flexible cooking: micro or oven
> Very good visual presentation

SALMON SIDE WITH HERB CRUST

A side of Atlantic Salmon topped with a lemon and tarragon crust finished with lemon slices. Roast from frozen. Serves: 3-5.

> Atlantic Salmon Fillet boneless
> Rich crust of breadcrumbs, lemon, cheddar and tarragon
> Roast from frozen
> Serves 3-5
> Individually flow wrapped