Option C - Cornish Crab Agnolotti followed by Cornish Turbot with Dauphinoise Potatoes
Cornish Crab Agnolotti followed by Cornish Turbot with Dauphinoise 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 TURBOT WITH DAUPHINOISE POTATOES method:

*Defrost the Turbot. *Preheat the oven to 180C / Gas Mark 4 and preheat a non-stick pan over a medium heat. *Place the Dauphinoise Potatoes onto a piece of baking parchment on a baking tray and place in the oven for 12 minutes. *Pat dry the fish and lightly oil and season. Place in the preheated pan and cook for 5 minutes before turning the fish over and cooking for a further 5 minutes. If the fish is starting to stick, add a little more oil and be careful not to burn the fish. *Warm up the Cauliflower Cheese Puree in a small pan, stirring continuously so as to not burn it. *Plate up and enjoy!

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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

A Great Experience

​We just wanted to let you know how impressed we were with the total experience regarding our recent order last week. Easy to use website and ordering process Communication on order and delivery Communication by delivery company re date and time of delivery and promptness The environmentally friendly packaging Quality, freshness and taste of the fish We really enjoyed it and we will be ordering again soon Thank you so much!

Jonathan, Buckinghamshire

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