All raw fish products should be cooked thoroughly before serving.
Scottish Cod: Baked Cod with garlic, lemon and parsley. Preheat the oven to 200C/180C fan / gas 6. Mix together 2 crushed garlic cloves, 2 teaspoons butter, 2 teaspoons olive oil, tablespoon chopped fresh parsley, tablespoon lemon juice, salt & pepper. Warm the mixture if the butter is cold. Put the fish in an ovenproof dish, skin side down, spread the mixture over the top. Cook in the oven for approx. 14 mins (fish must be cooked through) Great served with new potatoes and tenderstem broccoli.
Scottish Smoked Haddock: Perfect Sunday brunch. Gently poach the fish in a mixture of milk, water and a few twists of black pepper for around 5 mins until the fish is cooked through. Drain and serve with poached eggs and hot buttered toast.
Loch Duart Salmon: Crispy skin salmon. Heat a large non stick frying pan to a medium high heat. Rub a little oil on all sides of the fish. Sprinkle a little salt and pepper on the flesh side of the fish. Fry the fish skin side down for approx. 5 mins (Do not move it). Turn the fish over and continue for another 4 to 5 mins until cooked through. Serve skin side up with some green beans, new potatoes and a squeeze of lemon.
Loch Etive Sea Trout: Trout with butter & capers. Pre-heat the oven to 200C/180C fan/ 6 gas. Dry the fish with kitchen paper and season. Place fish in a baking tray and spread approx 1 tablespoon on butter over the top. Cook for about 12 mins. When the fish is almost cooked, to a small frying pan add 2 tablespoons of butter. Heat until the butter starts to turn brown. Take off the heat and add a handful of chopped parsley, a squeeze of lemon and a tablespoon of drained capers. Pour the butter mixture over the trout and serve with a fresh chunky salad. Ensure that the trout is fully cooked before eating.