TUNA PASTA BAKE
Three colour fusilli pasta with tuna, smothered in a rich cheese and spinach sauce topped with grated cheese.

SALMON PASTA FLORENTINE
Prime chunks of succulent fresh salmon with three colour pasta spirals bound in a rich
creamy cheese and spinach sauce.

SMOKED HADDOCK FLORENTINE
Skinless, boneless smoked haddock laid on a bed of spinach, seasoned with butter,
nutmeg and herbs, covered in a rich cheese sauce and sprinkled with grated cheddar.

COD & PARSLEY FISH CAKES
An old English recipe of flaked cod and white fish folded together with potato, butter,
fresh parsley and herbs formed into cakes and coated with real breadcrumbs ready to fry.
Serve one as a starter or two as a main course.

OLDE ENGLISH FISH PIE
Fresh chunks of white fish, salmon and smoked haddock bound in a rich creamy
cheese sauce with dill, topped with sliced potatoes and cheese sauce.

SMOKED HADDOCK & MOZZARELLA FISH CAKES
Flaked smoked haddock folded together with potatoes, butter, mozzarella and lemon grass,
finished with spring onions, formed into cakes and lightly crumbed.
Serve one as a starter or two as a main course.

MEDITERRANEAN SALMON
A succulent, skinless, boneless fillet of salmon laid on a bed of mixed red, green, yellow and orange
peppers marinated in olive oil, basil pesto and garlic.

SMOKY FISHERMANS CRUMBLE
Chunks of white fish and smoked haddock mixed with spinach and fresh tomatoes all bound in a rich
creamy cheese sauced topped with a butter and cheese crumble.

STUFFED MARINATED TROUT
A whole fresh trout marinated in lime and paprika before being stuffed with an onion, red pepper and
mushroom filling, bound together with natural breadcrumbs and flavoured with a hint of
chilli and lime leaves, wrapped in foil and ready to bake or grill.

SMOKED HADDOCK & BACON PARCEL
Skinless, boneless smoked haddock fillets in a creamy cheese sauce with onions and
bacon pieces all wrapped in a puff pastry envelope.

SALMON, LEMON & LIME FISH CAKES
Flaked salmon folded together with potatoes, butter, lemon grass, lime leaves and finished
with finely chopped spring onions, formed into cakes and lightly crumbed.
Serve one as a starter and two as a main course.

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