Catch of the Day – the freshest of fish right here in your High Street
Our Catch of the Day is available in our Ascot store every Friday, sustainable fresh fish that is caught in small boats in Cornwall only 36 hours before; this is the freshest fish on the high street and tastes fantastic.
Come along to the store to see what’s in store and treat yourself to something special this weekend.
This week, beginning Friday 7th March, we have the following in store:
Herring Fillets – £3
This tasty herring is an oily fish rich in protein vitamins and omega-3, which are very beneficial to health. Herring can be poached, fried, grilled, pickled, soused, marinated, salted and smoked.
Grilled herrings with mustard & basil dressing is a quick and easy to cook dish.
Simply grill for 6-8 mins, the skin will become well browned and the flesh firm and opaque. Once cooked create a dressing of whisked mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl.
Once the fish is cooked, spoon the dressing over and serve.
Dab Pan Ready – £3
Dab is from the beautiful flat fish family – it’s flaky, sweet, juicy and delicious. It is similar to lemon sole. Dab is the smallest of the flatfish, weighing on average only 250g/9oz. It looks similar to plaice and has soft, sweet flesh. It’s caught mainly in British inshore waters as bycatch, but is growing in popularity as a sustainable and cheaper alternative to plaice. It can be grilled, pan-fried or baked whole.
Dab can be grilled, baked, or rolled in seasoned flour and pan-fried. Fillets should be floured and pan-fried or poached for best results.
Whiting Fillets – £4
Whiting is a good fish to use in fishcakes and homemade fish fingers. Like Pollack, its taste is sensational if eaten very fresh.
The French use Whiting (called Merlan) to make mousseline (a sort of fish pâté) or treat it to a number of lovely wine-based or cider-based sauces. Or mix Whiting with other white fish in pies and soups.
Plaice Fillets – £5
Plaice is a superb fish possessing a fine, moist texture, with a subtle, yet distinctive flavour. It is distinguishable by its bright and vibrant orange spots. It is high in protein and low in fat and calories and makes a simple, healthy and inexpensive lunch or supper…. And is absolutely delicious!
Plaice cooks very quickly – fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached. Use the poaching liquid to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil.
Lemon Sole Fillets – £5
Lemon Sole has delicate, sweet white flesh and is best cooked simply, either grilled or fried, and served with a light sauce.
Lemon sole is widely available and a sustainable choice. It can be bought whole or in fillets.
Lemon sole fillets can be rolled around a stuffing and steamed or baked; the fish also goes well with the lighter flavours of Asian cooking such as lemongrass, spring onions and ginger. Try wrapping fillets of lemon sole in prosciutto or slicing and breadcrumbing them to make goujons. Lemon sole can also be grilled, steamed or baked whole.