Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

Advertisement

Advertisement

By

Giveaway: Scottish Fish Delivery Worth £67 – Straight to your door from Delish Fish.

The lovely people at Delish Fish have offered a lovely giveaway for my readers.  I’ve had the pleasure of using Delish Fish produce in the past and their Wild Haddock made for very happy kids with their breaded fish.

Wild Haddock Fillets 3

logo

In the giveaway for my blog, Delish Fish are giving away a high class box of:

  • 1kg Monk
  • 1kg Freedom Salmon
  • 1kg Lemon Sole

To enter, simply work through the Rafflecopter widget with the entries you’d like to make and you are entered for the randomly generated giveaway.

a Rafflecopter giveaway

Terms and Conditions of Entry

1. Open to UK Mainland Entrants only.
2. The prize will be delivered and you must give us your address to send it to you.
3. Winners will be notified within 3 days of giveaway end.  If the winner does not respond within 7 days, a new winner will be drawn.  The draw closes on 30th September at midnight.
4.  The winner will be chosen by Rafflecopter random generator.
5.  Delish Fish reserves the right to amend, add or withdraw this giveaway at any time.
6. Each entry method entitles you to the corresponding amount of entries stated.

Order Fish from Delish Fish

If you’d like to order a pack yourself in the meantime, simply contact them online or by phone during the giveaway promotion time on 01779 477930, and mention Scottish Mum to have this £67 box of fish delivered for £56 anywhere on the UK mainland.

Beginning in Peterhead, the fish they bring to customers is brought directly by the Milne family at auction and hand filleted to be as skinless and boneless as possible.  The fish is caught, landed, prepared and frozen within 8 hours in Peterhead.

They’ve opened a new shop in Rose Street, Aberdeen and also take online orders.

Some dishes I’ve made from fish are:

Whole Baked Rainbow Trout with Lemon and Parsley

Print recipe
Whole Baked Rainbow Trout with Lemon and Parsley
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Fish
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 1 Rainbow Trout Per Person (The bones easily separate once cooked.)
  • 1 Lemon Per Person
  • Cherry Tomatoes (To Serve)
  • Parsley (To Garnish and Serve)
  • Salt
  • Pepper
  • Salad (To Serve)

Method

Step 1. If your rainbow trout are shop bought, they'll already be gutted and opened along the belly. If you catch them while fishing, you will have to perform that task. Make sure you rinse them well under the tap, inside and out. When you open the trout to wash it, you'll see a blood line along the backbone. Scrape that off before cooking, or it might affect the taste. Set your oven to approximately 130 C / 250 F.
Step 2.
Fill a large dish with tin foil, enough to make a parcel shape for your baked trout. You don't want your fish tightly bound. Lay your fish on the tin foil and fill with thinly cut lemon slices, salt, pepper and parsley.
Step 3. Loosely enclose the parcel with the tinfoil and bake for 30 minutes.
Step 4. Remove from oven, serve whole with salad or vegetables, garnish on plate with lemon and parsley.

Mussels in Sherry & Shallot Broth

Print recipe
Mussels in Sherry & Shallot Broth
Serves 6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Fish
Meal type Main Dish, Soup, Starter
Misc Serve Hot
By author Lesley Smith
I didn't know how to cook Mussels, but as long as we stick to the steaming, it seems we can cook them in just about anything we want to.

Ingredients

  • 1kg Live Mussels
  • 4 Shallots (Chopped)
  • 1 Clove of Garlic (Chopped)
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 200ml Sherry
  • 1 Lemon (Juice Squeezed)
  • Salt and Pepper (To Taste)
  • 200ml Water
  • 2 teaspoons Chopped Parsley

Method

Step 1. Mussels need to be cleaned, rinsed several times and have any traces of beard removed. Most prepared Mussels will be prepared for you just to rinse with perhaps a little beard to remove, but with wild Mussels you need to take a little more care.
Step 2. Tap the shells of any Mussels whose shells are open when you are clearning. If there are any Mussels with open or broken shells left, remove them and bin. I only had to discard 3 Mussels out of my bag. Mussels must be cooked live, so they need to be fresh.
Step 3.
Use a large pan, add the olive oil, butter, shallots and garlic. Shallow cook until the shallots are soft and then add the water, sherry, parsley, lemon juice and a touch of salt and pepper. Simmer for a minute while stirring.
Step 4.
Add the live Mussels to the pot and steam them for 5 - 10 minutes. Mussels don't take long to cook. Shake the pan a couple of times while cooking to move the broth and the Mussels around. When the shells open, the Mussels are ready.
Step 5.
Remove any unopened Mussels and serve them in a dish with their broth and some bread.

Haddock and Mange Tout Fish Pie Recipe

Print recipe
Haddock and Mange Tout Fish Pie Recipe
Serves 6
Prep time 45 minutes
Cook time 35 minutes
Total time 1 hours, 20 minutes
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Pre-preparable, Serve Hot

Ingredients

  • 5lb Potatoes (Peeled and suitable for mashing.)
  • 5 Haddock Fillets (Ours were quite large.)
  • 1 Lemon
  • Salt & Pepper
  • Milk (For the sauce.)
  • Cornflour (3 Tablespoons mixed in a little cold milk.)
  • Butter (I use a knob of butter, but not too much to make the sauce and the same to mash the potatoes.)
  • 500g Mange Tout
  • Rapeseed Oil

Optional

  • 200g Peas (I like petit pois for the sweetness.)
  • 1 pinch Nutmeg

Note

For this recipe, I use rule of thumb quantities to go with how much fish I have.  I've not put dedicated amounts as that depends on what you are cooking with your fish pie.  Almost anything goes, so make it up as you go along.

Method

Step 1. Put the potatoes on to boil before creating the fish and sauce for the pie. They need to be cooked in some salt and left to simmer for approximately 20 minutes to be suitable for mashing.
Step 2.
Wash and dry the fish. The fish can be dried in kitchen roll, or simply rolling in a little plain flour.
Step 3. I put the fish in a pan on a low heat for a few minutes in rapeseed oil to allow it to slowly cook while I prepare the white sauce. Put the oven on to approximately 120 C.
Step 4. In a pan, mix 1 - 2 pints of milk and a knob of butter. When the butter is almost fully melted and the mix is almost at boiling point, remove from the heat and stir in the cornflour and milk mixture. As it thickens, return it to the stove until you have a smooth white sauce. If it isn't thick enough for you, simply add a little more cornflour to it.
Step 5.
Add the sauce to the fish along with the mange tout and the peas. Allow the mix to simmer on a low heat with a pinch of salt and pepper to taste, and add the nutmeg.
Step 6. Mash the potatoes using a little butter and milk. You want the texture to be manageable without being slimy or runny.
Step 7. In a large dish, put your fish in sauce, and cover fully with your mashed potatoes.
Step 8.
Put your fish pie in the oven, and cook for approximately 30 minutes, or until the potatoes turn golden on top.
Step 9. Serve and enjoy.

Good Luck to all.

 

 

 

 

 

 

 

 

Get my latest news to your inbox - FREE

My Soup Maker E-Books

Advertisement
 

Comments

  3. I’ve entered and I love salmon the most although being from the same town as Delish Fish I love a lot of types of fish 🙂

    Reply

  27. I was never a fish lover growing up but as I am getting older I am trying to try more fish. Also in the hope I can get my children to enjoy fish so this would be fantastic. Also my stepdad really loves fish and I am sure he would come up with some amazing meals with this prize. I have entered

    Reply

  43. I love all fish – from Smokies for breakfast to varieties of shellfish for a light supper. My favourite has to be Sea Bass – I really love the texture and flavour

    Reply

  60. I love Lemon Sole, it is a wonderfully light and nourishing fish. Can be served in different ways and, after my hospital cancer treatment it was one of the few foods I could eat, poached in milk with a little butter, that helped me build my strength back up. (I actually love eating all fish – hardly eat meat)

    Reply

  99. Ah this is the plaice to put my comment. I didn’t want to pull a muscle, so I would haddock a guess my favorite fish is Sea Trout. I have entered.

    Reply

  100. Ah this is the plaice to put my comment. I didn’t want to pull a muscle, so I would haddock a guess my favorite fish is Sea Trout. I have entered.

    Reply

  104. i love most fish and shell fish my favourite is salmon or cockles i would be extremely happy if i won this prize as i have heard good things about Delish fish 🙂

    Reply

  106. I love salmon and prawns but when I was on holiday I tried a few fish that I had never tried before and one was Orange Roughy which was delicious.

    Reply

  119. Salmon is definitely the favourite in our house i think my eldest little girl likes it mainly because of the colour lol 🙂 but it tastes delicious and is so versatile!

    Reply

  139. I have entered. Salmon is my favourite fish. In fact we are having it this evening with sweet chilli sauce…

    Reply

  162. I entered. Lemon sole is my favourite but I am also excited by the challenge of cooking monk fish which I have not tried before

    Reply

  163. I entered. Lemon sole is my favourite but I am also excited by the challenge of cooking monk fish which I have not tried before

    Reply

  169. Trout, probably, although any meaty fish covered in coconut with a pineapple and chili salsa works well.

    Reply

  171. I’ve only ever really tried Cod and Haddock and other similar white fish, but I’d love to try different ones!

    Reply

  186. I love haddock and lemon sole. The smell of Aberdeen harbour reminds me of going home. I grew up on an Aberdeenshire croft. When I went away to uni in Stirling and then work, I used to drive past the harbour on the way home. The smell of the fish meant I would be home soon!

    Reply

  190. I like most fish – haven’t found one I don’t like but there may be one eventually. We eat lots of salmon but I’d love to splash out on halibut.
    Comp entered.

    Reply

  194. Yum! Sounds delish indeed!

    I’m a fish lover myself as is my mini me, but alas he is of the “must be breadcrumbed or battered” when it comes to most fish. I love it non battered baked in tin foil in lemon juice with some paprika etc… Ooh now I’m Hungry!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *