Last day for Christmas orders will be the 21st December for dispatch 22nd. All orders made after this will be dispatched from the 5th January. Thank you to everyone who has supported us throughout this year!

Express Scottish Fish Christmas Hampers
Express Scottish Fish Christmas Hampers
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  • Load image into Gallery viewer, Express Scottish Fish Christmas Hampers

Express Scottish Fish Christmas Hampers

Regular price
£75.00
Sale price
£75.00
Regular price
£83.05
Sold out
Unit price
per 

Each hamper can cater for up to 6 people.

Order now and use the notes section to request preferred delivery day up till 22nd December (Monday-Friday).

Ordering for someone else? Let us know and we can include a personalised message!

The Queen Hamper includes;

2 x 500g Monkfish Fillet packs 

1 x 500g Frozen Peeled Jumbo Scampi

1 x 600g/800g Lobster (size dependent on landings)

1 x 500g Natural Smoked Haddock pack

1 x 200g John Ross Smoked Salmon 

1 x 175g John Ross Original Dill Sauce

Xmas eve recipe

Monkfish Wrapped in Parma Ham with Peppers, Capers and Garlic 

Ingredients: Serves 4

4 x monk fillet portions

8 slices Parma ham

6 red peppers, sliced 

6 yellow peppers, sliced

80ml olive oil

3 cloves of garlic, sliced

1 tbsp small capers, rinsed

1 sprig rosemary

2 bay leaves

100ml water

1 tbsp fresh basil, chopped

1 tbsp good balsamic vinegar

olive oil, for frying

Maldon salt

freshly ground black pepper

Method:

1.  Place the sliced peppers into a saucepan with the rosemary, bay leaves, garlic, oil and water. Season and bring to the boil. Then reduce the heat and simmer for about 30 minutes.

2.  While the peppers are cooking, lightly season the fish fillets and wrap each piece in two slices of Parma ham. The easiest way to do this is lay down a sheet of cling film, place two pieces of Parma ham on top followed by a piece of monkfish, then roll it all up tightly in the clingfilm.

3.  Heat a frying pan and add a little olive oil. When hot, remove the clingfilm and sear the Parma ham-wrapped fish on both sides then transfer them to a baking sheet and bake in the oven until cooked - about 10 minutes in a 180C/350F/gas mark 4 oven depending on the thickness of the fish.

4.  To serve, add the capers, basil and balsamic vinegar to the peppers then spoon the pepper stew onto four plates.  Place a portion of fish on each and serve with fresh pasta or just a green salad.

The King Hamper includes;

2 x 500g Halibut filet packs

2 x 250g Scallop packs 

1 x 1.35kg Shell on Langoustine box 

1 x 500g Natural Smoked Haddock 

1 x 160g John Ross Kiln Roast Salmon 

2 x 175g John Ross Original Dill Sauce