Box contains:
Scottish Salmon Fillets, 2 x 140g each
Wild Haddock Fillets, 2 x 180g each
Wild Scottish King Scallops (roe on), 140g
Dive into our Scottish Seafood Selection for a delightful taste of the sea. Enjoy the delicate flakiness of Scottish Salmon Fillets, fresh juiciness of Wild Haddock Fillets and the luxurious succulence of our Wild King Scallops, all in one premium selection.
INGREDIENTS
Scottish Salmon Fillet
May contain bones
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
FISH
Wild Haddock Fillets
Please note: May Contain Bones
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
FISH
Wild Scottish King Scallops
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
MOLLUSCS
COOKING INSTRUCTIONS
Scottish Salmon Fillet
Cooking guidelines from defrosted: defrost in fridge overnight. Remove from outer packaging.
Grill: place under a preheated medium grill for 10-12 minutes, turning occasionally.
Pan fry: heat a non-stick frying pan until hot, add a little oil, add salmon to the pan. Reduce to a medium heat and cook for 5-7 minutes, turning occasionally.
Microwave (based on 750W): place on non-metallic plate and cover with clingfilm. Cook on medium power for 1 minutes, turn and leave to stand for 1 minutes. Cook on medium power for a further 1 minutes. Leave to stand for a minute. Serve.
Steam: place in a steamer or on a plate, cover with foil. Steam over a pan of boiling water for 12-15 minutes.
Oven: place in an ovenproof dish and cover loosely with foil. Cook in a preheated oven at 190°C / fan 170°C / gas 5 for 25 minutes. Serve.
Poach: place in a saucepan and half cover with milk / water / wine / stock. Cover and cook gently for 10-12 minutes. Serve.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Wild Haddock Fillets:
Pan-fry
Defrost in fridge overnight. Remove from pack and rinse with water, pat dry with kitchen paper. Coat in egg and breadcrumbs. Shallow fry on a medium heat for 5 minutes on each side or until cooked.
Oven
Pre-heat oven to 180°C / Fan 160°C / Gas 4. Brush sheets of foil with a little oil and place any vegetables or other ingredients in the centre of the sheet. Place the fish fillets on top and sprinkle with herbs, spices or seasonings.
Fold the foil into parcels so that the fish is tightly enclosed. Double fold the long side, then double fold each end. Use a rolling pin to press each end to ensure it is completely sealed.
Carefully place the parcels in the middle of the pre heated oven, directly onto the oven shelf. Place a tray below to catch any drips if necessary.
Cook for approximately 15-18 minutes, depending on type of fish and thickness of the portion.
Wild King Scallops:
Defrost the product in the fridge overnight until thoroughly defrosted, cook within 24 hours.
Remove from the fridge for 10 minutes prior to use.
Examine the scallops: remove the small white 'tendon' and any little creamy bits very gently with your fingers.
Heat a frying pan to very hot and lightly brush the scallops with the olive oil. Once the pan is hot, add the scallops, season and leave without touching for 1 minute.
Cook on other side for 1 minute until just done (they should feel firm yet springy).
Cooking time should be a maximum of 3 minutes, as the plumper ones will need 2½ to 3 minutes.
Scottish Salmon Fillet:
| Typical per 100g |
| Energy: 903 kJ / 217kcal |
| Fat: 14.8g, of which Saturates: 2.6g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.9g |
| Salt: 0.3g |
Wild Haddock Fillets:
| Typical per 100g |
| Energy: 317 kJ/ 75 kcal |
| Fat: 0.4g, of which Saturates: 0.1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 17.8g |
| Salt: 0.2g |
Wild King Scallops:
| Typical per 100g |
| Energy: 496 kJ/ 118 kcal |
| Fat: 1.4g, of which Saturates: 0.4g |
| Carbohydrate: 3.4g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 23.2g |
| Salt: 0.5g |
Sustainably sourced
Healthier option
Fresh frozen
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
