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Hake with Orange and Dill

Hake with Orange and Dill Serves 4
Ingredients:

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish

Method

  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Smoked Haddock, Cannellini and Lemon Crumb Braise

Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4
Ingredients:
455g (1lb) natural smoked haddock fillets, defrosted, skinned and cut into 2.5 cm (1”) cubes
grated rind and juice of 2 lemons
55g (2oz) butter
1 15ml spoon (1 tbsp) olive oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 bay leaves
1 227g can chopped tomatoes
425ml (15 fl oz) vegetable stock
1 425g can cannellini beans, drained
3 15ml spoon (3 tbsp) white breadcrumbs
2 15ml spoon (2 tbsp) fresh parsley, roughly chopped
Method
Heat half the butter with the oil and lightly fry the onion and celery until softened.
Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes. Stir in the lemon juice, cannellini beans and fish, and simmer for 6 – 8 minutes, until the fish is cooked through.
Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden. Stir in the grated lemon rind and parsley.
Serve the braise in bowls with the breadcrumbs sprinkled on top.

Recipe kindly donated by The Seafish Industry

Smoked Mackerel Dip 

Smoked Mackerel Dip Serves 6 – 8

Ingredients:
225g (8oz) ‘ready to eat’ hot smoked mackerel or kipper fillets, defrosted and skinned
115g (4oz) fromage frais or natural yogurt
2 5ml spoon (1 teasp) creamed horseradish
1 5ml spoon (1 teasp) chopped dill or parsley
freshly milled black pepper

Method
Roughly flake the fillets with a fork or wooden spoon.
Beat in the remaining ingredients until well blended.
Serve with tortilla chips, bread sticks and chopped raw vegetables or spread on savoury biscuits.

NUTRITIONAL VALUES PER PORTION (APPROX) 108-81 Kilocalories;
9-6g Protein; 8.6g Fat; 1g Carbohydrate; 0g Fibre

Recipe kindly donated by The Seafish Industry

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