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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Option C - Cornish Crab Agnolotti followed by Cornish Turbot with Dauphinoise Potatoes

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Crab Agnolotti These delicious little bites of handmade Cornish crab pasta are quite the showstoppers. Agnolotti is a type of filled pasta typical of the Piedmont region of Italy, similar to its more famous cousin ravioli, and we’ve hand made every last one of them from scratch using Cornish eggs, and Italian olive oil. Our chefs have added their own spin with a filling of Cornish crab, cod, fresh lemon and cream, all finished with an inventive tomato, red pepper bisque and Bailey’s sauce. Stand by for quite the culinary adventure!

Cornish Turbot with Garlicky Dauphinoise Potatoes & Cauliflower Purée Our Cornish turbot really is something special. Rich, chunky and meaty, it’s up there with the greats of the seafood world. We’re letting it speak for itself in this dish that is more than the sum of its parts, where the autumnal notes of savoury cauliflower cheese purée provide the perfect accompaniment. It’s loaded with umami notes from Cornish cheddar, double cream and a wisp of white pepper, while the dauphinoise potatoes are the buttery baseline to the whole splendid spread, packed with shallots, roasted garlic and thyme. Our chefs here in Cornwall have done the heavy lifting for you, with the lion’s share of the preparation all done. Truly a dine-at-home dish to savour!

You will receive:

  • Cornish Crab Agnolotti 300g (GLUTEN, CRUSTACEA, FISH, MILK)

  • Cornish Crab & Baileys Sauce 300g (CRUSTACEA, SHELLFISH, CELERY, SULHPITES, MILK)

  • Cornish Turbot Tranche Portions 180g x 2 (FROZEN)

  • Dauphinoise Potatoes 240g (MILK)

  • Cauliflower Cheese Puree 200g (MILK)

Ingredients (Allergens in UPPER CASE):

Cornish Crab Agnolotti - FLOUR(GLUTEN), EGG, Olive Oil, Salt, Pepper, CRAB MEAT(CRUSTACEA), COD(FISH), CREAM, CREME FRAICHE, Lemon, Parsley

Cornish Crab & Baileys Sauce - BAILEYS(CREAM, WHISKEY, COCOA BEANS, Vanilla Extract), BISQUE(SHELLFISH Stock(LOBSTER Shell, CRAB Shell, FISH Bones,Tomatoes, CELERY, Leek, Herbs, Peppercorns), CREAM, Carrot, Onion, Fennel, Lemon, Cayenne Pepper, Cognac, White Wine(SULPHITES), Coriander

Dauphinoise Potatoes - Potato, DOUBLE CREAM, Shallots, Garlic, Thyme, Salt, Pepper.

Cauliflower Cheese Puree - Cauliflower, DOUBLE CREAM, CHEDDAR CHEESE, Salt, Pepper.

Nutritional Information:

Cornish Crab Agnolotti per 100g:

  • Energy 225kcal / 944kj
  • Fat 8.8g
  • Saturates 3.0g
  • Carbs 22.2g
  • Sugars 0.4g
  • Protein 13.7g
  • Salt 1.21g

Cornish Crab & Baileys Sauce per 100g:

  • Energy 109kcal / 452kj
  • Fat 8.0g
  • Saturates 4.5g
  • Carbs 4.3g
  • Sugars 2.9g
  • Protein 3.5g
  • Salt *0.42g

Dauphinoise Potatoes per 100g:

  • Energy 171kcal / 713kj
  • Fat 12.1g
  • Saturates 7.4g
  • Carbs 12.9g
  • Sugars 1.2g
  • Protein 2.0g
  • Salt 0.39g

Cauliflower Cheese Puree 100g:

  • Energy 213kcal / 881kj
  • Fat 19.0g
  • Saturates 11.7g
  • Carbs 2.8g
  • Sugars 2.0g
  • Protein 7.4g
  • Salt 0.88g

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Recipes & Cooking illustration

Recipes & Cooking


*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.


*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!

Sustainability illustration

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