upside down cooking. a brand new way to cook in one tray. click here to pre-order

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

salmon with mint, avocado and a fried egg

by

… 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!

Share this post:

Share on Pinterest Share on LinkedIn

Reader Interactions

upside down cooking. a brand new way to cook in one tray. click here to pre-order

Comments