Option B - Cornish Crab Agnolotti followed by Cornish Hake with Crushed New Potatoes
Cornish Crab Agnolotti followed by Cornish Hake with Crushed New Potatoes

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Recipes & Cooking

CORNISH CRAB AGNOLOTTI method:

*Preheat a non-stick pan over a medium heat. Once hot, add the Crab Agnolotti which is pre-cooked, oiled and seasoned. *Gently sauté for 3 minutes before adding the contents of the Salsa pouch and bring to the boil. *Once boiled, split between two dishes and enjoy.

CORNISH HAKE WITH NEW POTATOES method:

*Defrost the Hake. *Preheat the oven to 180C / Gas Mark 4. *Pat dry the Hake, lightly oil and season before placing them skin side down in a cold non-stick pan. Place the pan over a medium heat and keep the Hake skin side down for 8 minutes. If it is too hot and looks like the fish may burn, turn down the temperature slightly. *Whilst the Hake is cooking, gently heat the Crushed Potatoes in the microwave on in a pan until warm. Place the Tomatoes onto a baking tray and warm through in the oven for 3 minutes. *Once the Hake has been cooking for 8 minutes, carefully flip it over and cook for a further 2 minutes. *Carefully remove from the pan and serve with all of the accompaniments.

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Sustainability & Provenance

Cornish Brown Crab stocks are healthy, and all of the crab that we source is pot-caught, which is one of the most sustainable methods of fishing. It is both low impact and very selective, and it allows for undersized and berried females to be returned to the water unharmed. Read more

Customer reviews

The freshest we have had for absolutely ages

We had salmon, hake and haddock which arrived speedily at the time you promised. The container was excellent and although I was nervous of getting fish online, I have to say it is the best thing we have done. We love fish and it is probably the freshest we have had for absolutely ages and is a pleasure to eat.

Jane, Manchester

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