- Cooking

The Magic of Fish

This week’s collection of fishy thoughts is all about flavour, but simple flavour, adding value to the gentle characteristics of the star of each show. Today’s catch includes rolled sole, scallops with creamy linguine, healthy mackerel and crab cakes. There’s something for everyone to enjoy.


Baked Rolled Sole


This delicate fish bakes quickly and serves best with an equally subtle sauce, in this case a creamy sauce with an infusion of smoky chipotle chilli. As for quantities, each roll is half a fillet cut lengthways so one and a half fillets each for a three roll serving.

Preheat the oven to 200C / Gas Mark 6.

Lay out the strips of sole, put a small dot of butter, a squeeze of lemon juice and a spot of Classic English Mustard on each, roll tightly and secure with a toothpick. Put the fish in a greased ovenproof dish, cover with foil, then pop the dish into the oven for 6 or 7 minutes. Set the dish aside but leave the fish covered so you can add the cooking juices to the sauce.

For the sauce, reduce 250ml of white wine by half then whisk in half a tub of Philly-style creamed cheese and the cooking liquor from the fish. As the creamed cheese melts, add our Chipotle Ketchup to taste. If the smoky heat of the chipotles is too much for you, use our delicious Bloody Mary Ketchup instead.

Creamy Crab Cakes


In a large bowl, combine 250g of smoothly mashed potatoes, 200g of white crab meat and 100g of brown crab meat. Add 3 or 4 chopped spring onions, 2 tbsp of Philly-style creamed cheese and 2 tbsp of Creamed Horseradish Sauce. Form the crab mixture into 12 croquettes and chill for an hour.

Set 3 plates up, one with flour, the next with beaten egg and lastly breadcrumbs. Dust, dip and coat each croquette before gently frying them for 5 minutes, turning each for even cooking throughout.

Serve with a sauce of your choice, or perhaps two sauces for variety. They are great with our Chilli Jam or the oriental flavours of our Sweet Chilli Sauce. Go traditional with the round, creamy flavours of our Tartare Sauce, jam-packed with coarsely chopped gherkins and capers. And then we have the constant saucy dilemma – Ketchup or Mayonnaise? Thick Tomato Ketchup, smoky warming Chipotle Ketchup, or elegant Bloody Mary Ketchup.

We have the same problems with our Mayonnaise Collection. Personally, the gentle aioli garlic infusion of the Garlic Mayonnaise goes so well with these tasty crab cakes.

Scallops Linguine


Prepare the pasta in advance by cooking the linguine to the packet’s instructions.

For the sauce, fry strips of smoked streaky bacon. No oil, just let the fat render into the pan. Now set the bacon aside but leave the pan for the scallops.

In another pan (sorry), make a roux with equal quantities of butter and flour and 2 tbsp of our wholegrain Cider & Horseradish Mustard. Add the bacon then stir in 240ml of single cream with a couple of spoons of the pasta water before draining the pasta. Add the sauce to the pasta and keep it warm.

I hope you’ve treated yourself to plump, juicy sweet scallops whose taste we plan to keep by flash frying them in the smoky bacon fat. Squeeze fresh lemon juice over the trimmed scallops. Get the bacon fat really hot then quickly place each lovely ‘slice of the ocean’ in the pan for just one and a half minutes and turn them over for one minute more.

Plate the creamy pasta during this last minute then add the scallops immediately.

Baked Potatoes & Mackerel


Preheat the oven to 200C / Gas Mark 6.

Par boil, cool and cut 4 fluffy potatoes into cubes. Put the potatoes in a bowl, drizzle with olive oil and stir 2 tbsp of Creamed Horseradish Sauce through them before transferring them to a baking tray, then into the oven for 20 minutes.

While the potatoes are cooking, combine 2 or 3 grated cloves of garlic with 2 tbsp of finely chopped parsley, the juice of a lemon and 1 tbsp of Chilli Jam (more if you love it as much as we do).

Take the potatoes out of the oven, lay the mackerel fillets, skin side up, on top, drizzle the garlic oil over the fish and return the tray to the oven for 10 minutes.

Enjoy each delicious mouthful of yummy Omega 3.

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