400 grams (about 3) Royal Blue Potatoes, peeled and cut in half
50 ml milk
60 grams butter
175 ml pure cream
2 shallots, finely chopped
1 garlic clove, peeled and lightly crushed
375 ml chicken stock
2 tablespoons freshly squeezed lemon juice
4 250g Red Emperor fillets, each fillet cut into 3 pieces
2 tablespoons plain flour
2 tablespoons olive oil
12 scallops
4 slices (about 40 grams) pancetta, finely chopped
3 teaspoons baby capers, rinsed and drained
Baby asparagus, steamed, for serving
Salt and pepper, to taste


1. Place potatoes in a saucepan with salted water over high heat
2. Bring to boil reduce heat, simmer until potatoes, cooked and falling apart
3. Remove potatoes from heat, drain and return to saucepan, over low heat
4. Add milk and 50 grams butter and mash
5. Pass mash through a sieve into a clean saucepan over a low heat
6. Add 50mls cream and beat with a spoon until smooth. Remove from heat, season to taste with salt and pepper, cover and set aside, keeping warm
7. For the sauce, add the remaining 10 grams butter to a fry pan set over medium heat, add shallots and garlic cook until translucent but not coloured
8. Add chicken stock and allow to boil until reduced by half, about 10 minutes. Strain stock into a clean saucepan, return to the heat, add lemon juice and reduce by half again
9. Add remaining 125mls cream and stir to combine, allow to simmer, stirring constantly, until sauce thickens, about 2-3 minutes
10. Add baby capers and stir to combine, set aside. Add flour to a bowl and season with salt and pepper, add fish pieces and toss to coat
11. Add olive oil to a fry pan over medium heat, add fish pieces and cook until lightly golden brown, about 2-3 minutes on each side
12. Remove fish from pan and set aside on paper towel, add pancetta to the pan and cook, stirring, until crisp, about 1 minute, remove pancetta set aside on paper towel
13. Increase heat to high, add scallops cook until golden and crisp on outside but slightly under cooked in the middle about 1 minute per side
14. Place potato mash, 3 fish pieces and 3 scallops on each plate. Spoon sauce over and scatter with crispy pancetta
15. Serve with steamed asparagus on the side


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!