The post 野生藍雪鰵魚柳 appeared first on Seafood Society.

Almond-Crusted Salmon With Steamed Broccoli and Sweet Potato Hash Brown

                                                                                1 ½ tbsp sesame oil                                                                                             1 tbsp low-salt soy sauce 

                                                                                thumb-sized piece ginger, grated                                                                      1 garlic clove, crushed

                                                                                1 tsp honey                                                                                                           2 sweet potatoes, scrubbed and cut into wedges

                                                                                1 lime, cut into wedges                                                                                        2 boneless skinless salmon fillets

                                                                                2 cups purple sprouting broccoli                                                                       1 tbsp sesame seeds

                                                                                1 red chilli, thinly sliced (deseeded if you don’t like it too hot)

1. Heat oven to 400 degrees and line 2 baking trays with parchment. Put the sweet potato wedges, skin and all, onto one tray and bake for 20-25 minutes.
2. Meanwhile, spread the broccoli and salmon out on the baking tray. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Spoon the marinade and season onto the broccoli and salmon. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
3. Remove the wedges when soft and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning.
4. Divide between plates, along with the salmon and broccoli. Squeeze lime juice over the plate and serve!

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價格是每公斤。

法文名稱：Filets de Sole（solea solea）
產地：布列塔尼

The post 野生龍利魚柳 appeared first on Seafood Society.

1公斤的魚柳足夠10人的前菜和或作為5人的主菜。

The post 野生無須鱈魚脊 appeared first on Seafood Society.

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                                                                                                                  Sea bass traybake with peppers, cherry tomatoes, and pine nuts

                                                                                                                                                         Time: 35 mins

                                                                                                                                                               Serve: 4

                                                          3 red peppers, cut into chunks                                                                                                       1 red onion, sliced

                                                         Glug extra-virgin olive oil, plus 2 tsp                                                                                               400g cherry tomatoes on the vine

                                                         185g marinated olives (we used Siciliana olives from the Real Olive Company)                        1 tbsp capers, drained

                                                         Glug white vermouth or dry white wine                                                                                         2 large pinches saffron strands

                                                         4 farmed sea bass fillets (about 150g each), skin-on                                                                    2 garlic cloves, sliced

                                                         2 tbsp toasted pine nuts                                                                                                                 Grated zest and juice 1 lemon

                                                         Handful fresh basil leaves                                                                                                               4 tbsp mayonnaise

                                                         Cooked couscous or flatbreads to serve

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
2. Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
4. Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

The post 養殖鱸魚柳 appeared first on Seafood Society.

有以下3種不同尺寸的魚柳可供選擇：

每片魚柳100克-140克（箱內含21至30片魚柳）
每片魚柳140克-180克（箱內含16到21片魚柳）

產品特點：新鮮去皮魚柳

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歐洲狹鱈魚居住在大西洋，海峽海，北海和地中海的1m和100m深度以下。狹鱈的肉看起來像鱈魚，但味道更細膩。 我們將從重約2 Kg的整條魚開始切。2片魚柳，而帶皮的魚柳總重量約為1 Kg。

1公斤的份量足夠供6人用餐。

法文名稱：Lieu Jaune（Pollachius pollachius）

如果我們的供應商找不到指定大小的魚，我們將為您提供與訂購的總重量相匹配的數量。

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