Option I

Discover more Oysters or Hake.

Option I - Oysters Rockefeller followed by Cornish Hake & Spanish-style Chorizo Potatoes

From £45.00 Per Meal for Two

For your starter, a delicious hot oyster dish that’s so rich and decadent it was named after the richest man in America at the time of its invention! This is our own take, which is a white wine velouté sauce with English mustard and parmesan, finished with chopped spinach and parsley, topped with a parsley parmesan crumb. All made in small batches by our Chefs here in Cornwall. Just glorious.

The oysters will be fresh and live, so make sure you’ve got an oyster knife for shucking. Once open and shucked, all you have to do is add the ready-made Rockefeller sauce and top with the parmesan crumb before popping in the oven to create a delicious starter for 2 people.

This is a refreshed take on hake for springtime feasting. Our chefs have taken chunky portions of this super-sustainable alterative to cod and paired the meaty white texture with the vibrant colours of Spanish-style cooking. Our chefs have combined tasty, crisped cubes of Cornish potatoes with rich chorizo, cherry tomatoes, roast peppers and smoked paprika, cumin and chilli for a bright, Mediterranean-feel, flavour-packed dish.

The fresh and crisp rocket salad with balsamic dressing adds the perfect foil to all that richness. Perfect with a good red rioja - seriously – give it a go!

You will receive:

  • 1/2 Dozen Porthilly Oysters

  • 180g pouch of Rockefeller Sauce

  • 90g pouch of Persilade Crumb

  • 2 x 160g Cornish Hake Fillet Portions (Frozen)

  • 300g Blanched & Oiled Parmentier Potatoes

  • 300g pouch of Spanish-Style Salsa

  • 40g pouch of Balsamic Dressing

  • 125g Wild Rocket

Ingredients: (Allergens in UPPER CASE)

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

Persilade Crumb - Panko Breadcrumbs (GLUTEN), Parsley, PARMESAN CHEESE, Salt

Spanish-Style Salsa - Chorizo, Shallot, Roasted red Pepper, Cherry Tomato, Chilli Sce (Chilli, Vinegar (SULPHITES), Sugar, Salt),Coriander, Garlic, Smoked Paprika, Paprika, Cumin

Balsamic Dressing - Pomace Oil, Balsamic Vinegar, Balsamic Glaze (Concentrated Grape Must, Wine Vinegar (SULPHITES), Caramel, Syrup-Fructose, Water, Thickener, Moderated Corn Starch, Xantham Gum), Salt, Xantham Gum.

Nutritional Information:

Oysters Rockefeller per portion:

  • Energy 364cal / 1518kj
  • Fat 20.9g
  • Saturates 11.7g
  • Carbs 22.3g
  • Sugars 2.1g
  • Protein 19.3g
  • Salt 3.5g

Spanish-Style Salsa per 100g:

  • Energy 258kcal / 1068kj
  • Fat 21.1g
  • Saturates 5.3g
  • Carbs 8.1g
  • Sugars 6.6g
  • Protein 8.2g
  • Salt 1.3g

Balsamic Dressing per 100g:

  • Energy 594kcal / 2449kj
  • Fat 64.7g
  • Saturates 8.1g
  • Carbs 8.3g
  • Sugars 7.6g
  • Protein 0.2g
  • Salt 0.41g
Recipes & Cooking illustration

Recipes & Cooking

Cornish Hake & Spanish-style Chorizo Potatoes Method:

Defrost the Hake.
Preheat your oven to 210C, place the Parmentier potatoes into a deep baking tray and cook for 12-15 minutes in the centre of the oven, until golden and crispy.
In the meantime, preheat a non-stick frying pan. Lightly oil and season the Hake portions and place them into the pan skin side down, cook for 7-8 minutes on a medium-high heat. The Hake should be golden brown in colour on the skin. Flip over and cook for a further 2 minutes and remove from the pan.
Once the potatoes are crispy, add the Spanish Salsa to the baking try and mix. Cook for a further 2 minutes.
*To serve, divide the Spanish potatoes between 2 plates and place the Hake fillet on top. Toss the rocket salad leaves with the balsamic dressing and serve on the side.

Sustainability illustration

Sustainability & Provenance

Since the introduction of a Hake Recovery Plan in the late 1990s, fishing for Hake was strictly controlled and now, I am delighted to say, that stocks are far larger than they have been for many years. The recovery has been so marked, that in 2015 the Cornish Hake gill net fishery was certified as sustainable by the Marine Stewardship Council Read more

Customer reviews

Freshness of the Sea

Hi Paul & Team Thank you all so much for the Valentines Hamper Special! It arrived: on time, in perfect condition and filled the kitchen with the freshness of the sea! We enjoyed it all but especially the beautiful impressive lobster - most flavoursome we've ever eaten this side of the Tamar! A real delicious treat and terrific surprise for my husband Alan! All the best to you and hope these storms abate soon and are not causing you too much havoc! Saw pictures of Fore Street, Fowey flooded!

Gilly Perrett, Teddington

It's best when it's fresh!

Love all sea food but became disappointed with what the best supermarket chains could offer .. the only great sea food is when its fresh .. Had two deliveries from FFT both perfect keep up the good work ..Its just not the quality of your fish and shellfish its also the fantastic delivery service from DPD with there 1 hour time slot second to none - great combination

Nick Smith, Suffolk

Xmas Buffet Box

Just to say a big thank you to you and the team for the bumper Xmas buffet box, which arrived on time (as always) this morning. Oysters on the menu tonight! The rest has been put to the back of the fridge or frozen for a festive gathering we’re planning with close friends and neighbours on the 28th December. Lucky them, lucky us! Love the tea-towel, too!

Diane Spencer, Powys

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