WE SEND ORDERS OUT ON A NEXT DAY SERVICE WITH FREE DELIVERY ON ORDERS OVER £75

 

I CAME ACROSS THIS RECIPE SOME TIME AGO AND HAVE HAD IT IN MY "TO DO'S" EVER SINCE - BLOOD ORANGE SEASON IS JANUARY TO MARCH SO NOW IS THE PERFECT TIME. I DID IT FOR SUPPER LAST WEEKEND AND AS WELL AS BEING SERIOUSLY GOOD IT FELT INCREDIBLY HEALTHY

4 SEA BREAM FILLETS, 2 BULBS FENNEL, 100ML EV OLIVE OIL, 4 BLOOD ORANGES, DASH WHITE BALSAMIC, DILL, SEASONING

FIRST SLICE THE FISH AT AN ANGLE AS YOU WOULD SMOKED SALMON - PLACE THE SLICES ON TO A PLATE AND PUT IN THE FRIDGE UNTIL READY TO SERVE.

CHOP THE FENNEL IN TO THIN SLICES, PLACE IN A BOWL AND DRIZZLE WITH OLIVE OIL.

TAKE THE SKIN AND PITH OFF THE ORANGES - YOU WANT TO CATCH ALL THE JUICE SO MAKE SURE YOU DO THIS OVER A PLATE - THEN CUT THE INDIVIDUAL SEGMENTS FROM EACH ORANGE AND PLACE IN TO A BOWL - YOU SHOULD HAVE A GOOD AMOUNT OF ORANGE JUICE. FOR THE DRESSING WHISK THE OLIVE OIL AND A DASH OF WHITE BALSAMIC IN TO THE ORANGE JUICE AND SEASON TO TASTE.

TO SERVE PLACE THE FISH ON TO A PLATE AND ADD THE FENNEL SLICES AND ORANGE SEGMENTS ON TOP. SPOON OVER THE DRESSING AND DECORATE WITH DILL. SERVE WITH WARM BREAD.

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LET'S KEEP EVERYONE HAPPY!

DESPITE OUR BEST EFFORTS OUR STOCK OF OLIVE OIL IS RUNNING PRETTY LOW AND, ALTHOUGH MORE IS ON THE WAY, THE NEW CUSTOMS REGULATIONS MEAN THAT DELIVERY TIMING IS AN UNKNOWN - HOPEFULLY IT WON'T BE TOO LONG! I REALLY DON'T WANT TO DISAPPOINT CUSTOMERS, SO IF AT ALL POSSIBLE I WOULD REALLY APPRECIATE IT IF YOU ARE ABLE TO LIMIT ORDERS OF TINS TO A SINGLE ONE UNTIL THE NEW DELIVERY ARRIVES - THIS WAY WE WILL HOPEFULLY BE ABLE TO KEEP EVERYONE HAPPY - THANK YOU SO MUCH - SUSIE X

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