Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Trout Thai style
Ingredients:
- 4 trout fillets
- 1 lemon grass stalk finely chopped
- Small knob fresh root ginger peeled and finely chopped
- 1 tbs fish sauce
- Juice of 2 limes
- 1tsp caster sugar
- Handful chopped coriander
Method:
Preheat the oven 200C / gas 6 fan oven 180C. tear off two large sheets of foil place 1 trout skin side down in the centre of each sheet. Make a sauce by mixing together the remaining ingredients. Spoon half over the fillets setting aside the remainder
Sandwich the other 2 fish fillets on top skin side up then tightly seat the foil to create two packages. Bake for 12-15mins. Serve with the rest of sauce
You can use this recipe with red snapper or sea bass