Our family and customer recipes
As well as our family owning and running a business since 1921, we also love our food. Having been brought up on fish we have all come to love creating new recipes from all sorts of fish. Being experimental can be a hit or a miss but from time to time, we’ve come up with something excellent and easy to make dishes. See ours and some customer recipes below:
Craig’s Mexican Hake
Serves 4 people (depending on size of fillet)
Ingredients:
- Fresh Hake fillet (one huge loin)
- Half tin of chopped tomatoes
- 2 tsp of cumin
- 2 tsp of smoked paprika
- 1 tsp of chilli powder
- 1 tsp of oregano
- half tsp of cinnamon
- 1x garlic clove (crushed)
- 1x finely chopped birdseye chilli
Method
Place the Hake in an ovenproof dish or foil tray, add all the chopped ingredients, chopped tomatoes and marinade overnight. Preheat the oven to 190 degrees, add Jalapenos and chopped spring onions on top and place in the oven (covered with foil) for approx 30-35 minutes. Season to taste and serve on a bed of spinach, add beans or veg of your choice!
Craig’s Italian Cod
Serves 4 people (depending on size of fillet)
Ingredients:
- Fresh Cod loin (one huge loin)
- Half tin of chopped tomatoes
- 1 tsp of tomato puree
- 2 tsp of dried oregano
- Handful of freshly chopped basil
- Chopped black olives
- Finely chopped shallot
- 1x garlic clove (crushed)
- 1 tablespoon brown sugar
- Splash of olive oil
- Splash of worcester sauce
- Half squeezed lemon (no pips)
Method
Place the Cod in an ovenproof dish or foil tray, add all the chopped ingredients, chopped tomatoes and marinade overnight. Preheat the oven to 190/200 degrees and place in the oven (covered with foil) for approx 30-35 minutes. Season to taste and serve on a bed of spinach, add any veg of your choice, a fresh lemon wedge and basil to garnish.
Craig’s Teriyaki Salmon
Serves 4-5 people (depending on size of fillet)
Ingredients:
- Fresh Salmon fillet
- 2x tablespoons of honey
- Juice of half a lemon
- Grated fresh ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tsp of rice wine vinegar
- 1x garlic clove (crushed)
- half tsp fix spice (optional)
- 1 tsp of chilli powder (optional)
Method
Place the Salmon in an ovenproof dish or foil tray, mix up all of your chopped ingredients together in a bowl and add these to the Salmon and marinade overnight. Preheat the oven to 180 degrees and place in the oven (covered with foil) for approx 40 minutes. Season to taste and serve with add any veg of your choice, a fresh lemon wedge and chilli to garnish.
Seafood linguine
Serves 4 people
Ingredients:
- Linguine pasta
- 8 fresh king scallops (rinse and remove tongue/roe)
- 10-12 frozen king prawns or fresh langoustines
- 250g of fresh calamari (rings preferably)
- 350g of mussels / clams (rinse, de-beard and soak in cold water)
- Large organic white onion (finely chopped)
- 3 large garlic cloves (finely chopped or crushed)
- 1 authentic Spanish chorizo (sliced)
- 1 red, yellow or orange pepper (chopped)
- Handful of piccolo cherry tomatoes or equivalent (halved)
- 2 tablespoons of tomato puree
- Splash of white wine
- 2 tins of plums tomatoes (no extra water)
- 150ml stock (you can use chicken or fresh fish stock if you are adding mussels, clams or fresh langoustines)
Method:
- Add your pasta to a salted pan of water on a medium heat and remove when al dente
- sweat your onions on a low heat
- add your sliced chorizo, peppers, halved cherry toms, tomato paste and stir for 3-4 mins
- If using mussels or clams add these to a separate pan of water and steam for 5-6 mins until the shells open (you can then use the fish stock from this)
- add the garlic, tinned tomatoes, stock and bring to a simmer
- add your scallops and calamari and cook until they change colour
- if adding mussels or clams please add these at the very end and mix well
- Mix in your pasta to the dish and mix well so that the pasta is fully coated
Season well, add fresh flat leaf parsley, basil, chopped fresh chilli, lemon wedge and plate up!
Pam’s tasty Cullen Skink (smoked fish soup)
Serves 4 people
Ingredients:
- 2 leeks (organic if possible)
- 2 potatoes ( ” ” )
- 1/3 fennel bulb ( ” ” )
- 2 natural smoked haddock or 2 finnan haddock
- 3/4 litre of Swiss bouillon (veg. stock)
- 1/4 litre of organic semi-skimmed milk
- A pinch of cumin, pinch of coriander, one bay leaf, little butter and olive oil
Method:
- Top and tail the leeks, cut in half lengthwise, remove outer leaf, then wash thoroughly & cut into small pieces
- Wash and cut up the fennel
- Gently melt a little butter and some olive oil in the pan, then sweat off the leeks and fennel till soft
- Peel the potatoes and cut into small pieces
- Add the stock, milk and potatoes
- Simmer very gently (don’t let it boil over) for about 20 minutes or until the vegetables are cooked
- Cut the centre part away from the two smoked haddock if you don’t want any bones in the soup, then cut into small pieces
- When the vegetables are cooked, add the smoked fish to the soup. It only needs a couple of minutes to cook the fish through.
- Plate up and enjoy!
Craig’s grilled halibut and pea risotto
Serves 2 people
Ingredients:
- 1 shallot, finely diced
- 1/2 onion, finely diced
- sprig of thyme
- sprig of rosemary
- dried oregano (sprinkle)
- sea salt
- cracked black pepper
- 1 x pack of pancetta (or bacon lardons)
- 1 x glass of white wine (Chardonnay / Pinot)
- 1 x bay leaf
- 2 x garlic cloves, crushed
- 1 x mug of risotto rice
- 1 x mug of peas (can also puree with cream)
Halibut
- 2 x halibut fillets
- 1 x garlic clove
- melted butter
- splash of Worcester sauce
- Honey
- 1 x fresh lemon juice (no pips)
- 0.5 litre chicken stock (or your fish stock)
Method:
- saute onions, garlic and pancetta
- add herbs
- add wine
- REDUCE
- add stock, little of often
- add peas 5 mins before risotto is ready
Halibut
- put lemon juice, garlic, Worcester sauce and halibut in the oven for 10 mins
- after 10 mins, add brown sugar
Serve up and enjoy!!
We not only have our own recipes, we have come to love over the years, but our customers also share them on our Instagram page.