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salmon with mint, avocado and a fried egg

25 June 2016 by Dominic Franks

… despite the fact that most of the counties voting opinions differ from mine, there are still some wonderful things to be said about Lincolnshire and of course one of them is the food and fresh produce. From the fresh crops in the green fields and the incredible cheese produced on dairy farms,  to the succulent fish in the North Sea there’s a lot of beautiful and very tasty stuff that we have to offer and as you know from the many ramblings on this blog I am proud of those producers who work tirelessly to create tasty, local food for our dinner plates.  One such company is the Big Fish Brand who have developed a lovely range of poach-in-the-bag salmon and fishcakes and I was lucky enough to be sent a selection to try…

… the BigFish Brand seafood dishes are made from responsibly sourced atlantic salmon and prepared with pride by JCS Fish in Grimsby. Their heritage dates back nearly 100 years to Jack Carlisle Smith, an early pioneer of Grimsby’s once thriving seafood industry and they have combined their experience and traditional skills with modern technology to develop this range.

Of course the concept of ‘poach-in-the-bag’ is not new but it seems to have fallen out of favour of late for ill-conceived ‘fresh’ produce under the presumption that fresh is best when in reality, whilst fresh food may be the nicest way to eat your food it is by no means the tastiest, or healthiest and it’s most certainly not the most convenient.  Plus for many, fish can be off-putting because of the misconception that it’s fiddly to cook or smelly.  Well these little bags of loveliness do away with all that.  They can be cooked direct from the freezer or defrosted and can be poached or microwaved in their bags or oven-baked in foil.  The poach-in-the-bag method is great if you want a quick and tasty meal in 15 minutes and the bag reduces any nasty fishy whiffs – not that i’ve ever been bothered by this but some people are a little odd…
The range comes pre-marinated in a selection of contemporary and classic flavours and I tried the sweet chilli and the garden mint which were both very good.  The fish was succulent and perfectly pink and the marinades weren’t overwhelming as many sauces can be, they simply complimented the salmon perfectly.
salmon with mint, avocado and a fried egg
i’m on a bit of a high-protein binge at the moment and having just come back from the gym I wanted something tasty but simple to prepare and most importantly I had those crazy post-workout cravings so I needed to eat something quickly.  This dish of ‘poach-in-the-bag’ salmon along with the ripe avocado and a cheeky fried egg satisfied me entirely… and made a nice change from the regular avocado on toast. The fish takes 15 minutes to poach from frozen which gave me enough time to gently fry my egg in a little butter and olive oil and slice some avocado on top.  I love my fried eggs solid but with a little runniness left in the yolk and I do this my frying it slowly and then taking it off the heat when it looks ready so that it retains the heat of the pan but the yolk stops cooking… utterly divine!
Big Fish Brand salmon packs are available in good farm shops and on-line at ocado
eat and of course, enjoy!

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Filed Under: Everything else Tagged With: avocado on toast, breakfast, brunch, fish, free-range eggs, fried egg, poached fish, salmon, saturday, weekend

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Comments

  1. Linda says

    27 June 2016 at 12:47 am

    This looks and sounds scrumptious! And the presentation is beautiful. 🙂

  2. belleau kitchen says

    27 June 2016 at 8:09 am

    Thanks Linda, it was rather tasty! x

  3. Kate Glutenfreealchemist says

    30 June 2016 at 8:05 pm

    Oooooh look at the yolk on that egg. Cooked to perfection!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

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Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
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