Mothers Day Option 1

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Mother’s Day Menu, Option 1 – Crab soufflé, Cornish Brill, & Tiramisu for Two

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A set menu of three bestselling dishes from our Seafood Kitchen here in Cornwall. First up is our beautifully delicate Cornish crab soufflé, served in the shell for maximum impact.
Follow this with a beautiful piece of table theatre - whole Cornish Brill cooked on the bone - a celebration of prime sustainable fish. The rich port and truffle butter elevates the dish further with a touch of luxury, all served with tasty sautéed potatoes and flame-charred broccoli.

Brill has a similar firm texture and meaty flavour to its better known cousin the Turbot, and we think it is a superb fish in its own right. Stocks off the Cornish coast are sustainable and 'Recommended' by The Cornwall Good Seafood Guide - the Cornwall Wildlife Trust’s guide to truly sustainable seafood. So you get a beautiful dish for two and help protect our marine environments as well!

All the prep has been done for you, just some light baking and grilling is required in the kitchen - See 'Recipes & Cooking' below.

To finish we have included a pair of intensely moreish artisan tiramisus. These genuinely Italian premium desserts are made by Ugo from his late father’s family recipe. They used to make it as an après-ski treat after a long day on the slopes. Today Ugo lives in in Cornwall and makes these exceptional tiramisus right here in the county– expect a rich and delicate dessert created using the best ingredients from Italy (Italian Coffee; Mascarpone Cheese, Vicenzi Savoiardi) and Cornwall (St Ewe Eggs).

You will receive:

1 x tray containing 2 x 100g crab soufflés with 200g pouch Thermidor Sauce (supplied Frozen)
2 x Crab Shells + 1 spare

1 x Cornish Brill, Trimmed & Skinned (supplied Frozen)
240g tray of Sautéed Potatoes
270g tray of Charred Broccoli
120g Port & Truffle Butter

2 Jars of Tiramisu

Ingredients:

Twice Baked Cornish Crab Soufflé - CRAB (30%) (CRUSTACEA), EGG, Stock(FISH, Carrot, Onion, CELERY, Garlic, Fennel, Leek), CREAM, Parmesan CHEESE, MUSTARD (GLUTEN), Shallots, Wine (SULPHITES), Parsley, Lemon, LOBSTER (CRUSTACEA), Tomato, Peppercorns), Cayenne, Cognac (SULPHITES), Chives, Salt

Thermidor Sauce - FISH Stock (Fish Bones, Carrot, Onion, CELERY, Garlic, Fennel, Leek, Herbs), CREAM, PARMESAN CHEESE, English MUSTARD (GLUTEN), Shallots, White Wine (SULPHITES), Parsley, Lemon Juice, Pepper, Salt.

Sautéed Potatoes - Potatoes, Olive Oil, Salt, Pepper

Charred Broccoli - Broccoli, Olive Oil, Salt, Pepper

Port & Truffle Butter - BUTTER, Port (SULPHITES), Shallots, Truffle Paste, Salt, Pepper

Nutritional Information:

Crab Souffle per portion:

  • Energy 84kcal / 348kj
  • Fat 5.3g
  • Saturates 2.6g
  • Carbs 3.4g
  • Sugars 1.1g
  • Protein 5.3g
  • Salt 0.32g

Baked Brill with Port & Truffle Butter per portion:

  • Energy 714cal / 2971kj
  • Fat 44.1g
  • Saturates 19.1g
  • Carbs 27.9g
  • Sugars 6.4g
  • Protein 41.9g
  • Salt 4.5g
Recipes & Cooking illustration

Recipes & Cooking

CRAB SOUFFLE Method:

  • Allow the Thermidor Sauce to defrost.
  • Preheat your oven to 190C / Gas mark5
  • Remove from the packaging and place the soufflés into the shells
  • Place on a baking tray
  • Pour the sauce over the soufflé and into the shell
  • Place into the centre of the oven for 28 mins
  • Serve piping hot
  • NOT suitable for microwave cooking

BAKED BRILL Method.

  • Preheat oven to 190C
  • Line a baking tray with baking parchment / silicon paper
  • Oil & season the fish and place on the paper
  • Place in the centre of the oven for 24-26 mins
  • Arrange the Sautéed Potatoes on a baking tray
  • When 12 mins have passed, place the potatoes onto the top shelf of the oven
  • When a further 6 mins have passed , take the fish out and arrange the Charred Broccoli around it.
  • Place the Brill and Broccoli back in the oven for a further 6-7 mins
  • When the Brill is cooked, remove from the oven and place the discs of butter on it to melt
  • Serve as a sharing dish
Sustainability illustration

Sustainability & Provenance

Brill is a great sustainable choice - 'Recommended' by the Cornwall Good Seafood Guide! Read more

Customer reviews

Dear FFT, you have a new fan!

Thank you. Had two orders last week. One for me and the other was a birthday present for my cousin Pamela. She called me to tell me that the crab was the sweetest most succulent she had ever eaten! Phoned the next day to say the same about the kippers and  then sent pictures on Facebook to show the fish which she had cooked with  black butter!

Keith Brown, Essex

Top marks!

You are probably aware that I am in receipt of my fish order from you. Really impressed by the way everything was beautifully packed. Looking forward to sampling the Dressed Crab and Cocktail Claws, and of course the Provencal Fish Stew. Thank you.

Agnes Mahoney, Essex

Delighted

Delighted to receive our combination box on time and it is always exciting to open it and to plan a few menus using the delicious sauces. Homemade fish pie tonight! Delighted to see that you are moving towards ready cooked meals and the crab bake was great for lunch for a single person. We will be repeating that order and I would have thought there was a big market for you in these products, particularly single portions for OAPs who want something to pop into the Aga. Freezer well stocked now!

Alan, Surrey


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