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Fillet of Sea Bass with Pernod Sauce and Celeriac Crisps

Sea Bass with Pernod Sauce filleted sea bream can also be used. Ingredients serves 2: 4 fillets of Sea Bass (Scaled and boned) 250g butter 100 ml Pernod 1 celeriac coriander to garnish Method: 1. Peel the celeriac and cut into 4. with a potato peeler peel into strips, deep fry until golden. 2. Lightly [...]

Pan Fried Swordfish

Pan fried Swordfish Ingredients serves 4: 2 tablespoons olive oil 1 garlic clove crushed half a teaspoon ground coriander 4 swordfish steaks 180g-200g each Method: 1. mix the oil with the garlic and ground coriander, Season with salt and pepper. Brush both sides of the swordfish steaks with the mixture. 2. heat the frying pan [...]

Pan Fried Salmon with Linguine

Pan-fried Salmon Ingredients Serves 4: 400g Salmon fillet, skinned and cut into chunks zest and juice of one Lemon 2 tablespoons chopped fresh dill 340g linguine 225g carrots cut into thin Ships 225g courgettes cut into thin strips 1 tablespoon Sunflower oil 100g creme fraiche Salt and pepper Method: 1. Place the salmon chunks into [...]

Fresh Seared Tuna with Mozzarella and Tomatoes

Seared tuna with Mozzarella and tomatoes Ingredients Serves 4 as a starter or light lunch: 4x 150g fresh tuna, each cut into two 2 balls of buffalo mozzarella 2 beef tomatoes fresh basil 1 clove garlic Olive oil salt and pepper Method: 1. Slice the tomatoes and mozzarella into 4 2. Heat the frying pan [...]

Halibut in Vermouth

Halibut in Vermouth Serves 2 2 Halibut Steaks 2 tablespoon butter 2 tablespoon dry Vermouth juice of half a lemon pinch fresh dill, finely chopped salt & freshly ground pepper   Melt the butter in a frying pan, add the vermouth and lemon juice Add the halibut, season with salt & black pepper anf cook [...]

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