fricassee of monkfish with
saffron & cepes
Some dishes surprise us when they become
best sellers; this was a winner from day one.
A Lloyd Hardwick special involving sautéed
chunks of wonderfully fresh monkfish in a rich,
creamy saffron sauce enriched with cêpes.
D2152 FRICASSEE OF MONKFISH WITH
SAFFRON & CEPES 500g Serves 2 – 4 £16.95
luxury fish pie filling hot smoked salmon
Fish pie made easy. Fresh fish and shellfish in a luxuriant
fishcakes
velouté made with cream and stock from the poached fish.
A Forman & Field classic. The hot smoking
Cover with our herb mash, bake and serve with a big bowl
makes for a very rich, rounded flavour,
of buttered petit pois. Oo la la!
unlike some fishcakes which fade into the
D2241 LUXURY FISH PIE FILLING
background. We recommend frying in butter,
1.5l Serves 6 £24.95
with a little oil to stop the butter burning.
DON’T FORGET
D2259 HOT SMOKED SALMON FISHCAKES
2 x 150g £5.95
V1097 HERB MASH
500g Serves 2 – 4 £5.95
forman’s hot smoked salmon with
black pepper
Hot smoking is a different process to cold smoking (obviously)
which is used for our regular smoked salmon. It cooks while
it smokes the flesh so you end up with succulent flakes of
salmon with a soft texture and delicate, smoky flavour.
B1060 HOT SMOKED SALMON WITH BLACK
PEPPER 300g Serves 2 – 4 £7.95
4
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