FISH & SEAFOOD
MACKEREL
Kipper Risotto RECIPE INSPIRATION
Hot Smoked Mackerel Fillets Skin on, pin bone in. F 32411 • 36 x 60-100g Hot Smoked Peppered Mackerel Fillets Skin on, pin bone in. F 32412 • 36 x 60-100g Mackerel Fillets Hand-filleted and left skin-on and pin bone-in from MSC-certified fisheries. F 32778 • 18 x 80g-130g
INGREDIENTS 3428 Portico Classic Butterfly Filleted Scottish Smoked MSC Kippers - 675g 100262 Extra Virgin Olive Oil - 40g 146210 Anchor Salted Block Butter - 40g 10291 Large Onions 2.5kg - 100g 134280 Gallo Arborio Risotto Rice - 320g 87894 Gourmet Classic Chardonnay Cooking Wine 3 Litres - 125g 111841 Knorr Professional Vegetable Jelly Bouillon - 40g 113881 Herb Bunched Flat Leaf Parsley - 10g 113880 Premium Large Chives Bunch - 10g 132644 Maldon Sea Salt Flakes - 4g 134293 Sysco Classic Cracked Black Pepper - 4g 149909 Granarolo Parmigiano Reggiano - 80g 114218 Lemons - 154g 124179 Padron Pepper - 80g
PREPARATION 1. Peel and finely dice Onion. 2. Wash and chop the Parsley and Chives 3. Wash and chop Chives. 4. Zest and juice the Lemon. 5. Grate the Parmigiano Cheese. 6. Prepare Vegetable Stock as per manufacturers guidelines. 7. Chargrill the Padron Peppers. METHOD 1. Boil a pan of water and add the frozen Kipper Fillets, cook for 12 minutes. 2. In thick bottomed pan heat the Olive Oil and 20gm Butter. Add the chopped Onions and cook till soft. Add the Arborio Rice and ensure the grains are coated in the Olive Oil and Butter. 3. Add the White Wine and reduce by 2/3. 4. Start adding the Vegetable Stock a ladle at a time stirring continuously till all Vegetable Stock has been absorbed. Continue to do so a ladle at a time, this should take around 20 - 25 minutes. The Arborio Rice will be ready when it's plump and firm to the taste without a chalky bite. 5. Whilst cooking the Arborio Rice drain the Kipper Fillets and when manageable remove from the packaging. Scrape the skin from the fillets and flake the remaining Kipper Fillet. 6. When the Arborio Rice is cooked add the grated Parmigiano, remaining Butter, Parsley, Chives, Lemon Juice and Zest. Season to taste with Maldon Salt and Cracked Black Pepper. Add Kipper Fillets and mix thoroughly taking care not to break up the Kipper Fillets too much. 7. Serve in warm bowls topped with chargrilled Padron Peppers.
KIPPERS
Whole Kippers Head on, tail on, bone in butterfly cut whole kipper. F 3428 • 25 x 85-140g
BREADED HADDOCK
Breaded Scottish Haddock M&J Seafood MSC breaded haddock fillets, skinless and boneless. F 6849 • 36 x 85-110g | F 32149 • 30 x 110-140g F 6851 • 24 x 140-170g | F 6852 • 20 x 170-200g
TROUT
M&J Seafood Scottish Loch Trout Fillet Suprêmes Loch reared, skin on, boneless. F 135164 • 10 x 140-170g Campbells & Co D Cut Smoked Scottish Steelhead Trout Slices of D cut Scottish heavy smoked steelhead trout. F 146242 • 1 x 400g
SALMON
Scottish Salmon Suprêmes F 3420 • 10 x 140-170g Scottish Salmon Fillet Suprêmes F 128687 • 10 x 140-170g | F 128688 • 10 x 170-200g Campbells & Co D Cut Beetroot Smoked Salmon Slices of D cut Scottish smoked salmon flavoured with beetroot and lightly coated in dill. F 146241 • 1 x 400g Campbells & Co D Cut Light Cured Gravadlax Slices of Scottish cured salmon lightly smoked and topped with dill. F 146243 • 1 x 400g Brakes Scottish Smoked Salmon & Prosecco Parfait F 134895 • 36 x 50g
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