Each hamper can cater for up to 6 people.
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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
1 tbsp fresh basil, chopped
1 tbsp good balsamic vinegar
olive oil, for frying
freshly ground black pepper
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