Mothers Day Special

Cooking Instructions For Our Mothers' Day Meal.

Starter:

Share the shredded lettuce between to glasses or serving bowls, top with the shrimp and cocktail sauce mixture and garnish with a wedge of lemon.

Main:

Pre heat the oven to 180oc. 
Empty vegetables onto a greased baking tray, season with salt and pepper and roast in the oven for 15 to 20 minutes. Place a frying pan on a medium heat and sear the salmon fillets for 1 to 2 minutes until slightly blackened
Remove from the pan onto a baking sheet and place in the oven for the last 5 to 7 minutes with the vegetables. If pink salmon is preferred check the fish after a few minutes this all depends on the thickness of the salmon. Pour the ginger cream into a small saucepan and bring to a gentle simmer.
Arrange the roast vegetables onto 2 warmed serving plates top with the blackened salmon and finally pour the ginger cream round the side. 
ENSURE FOOD IS PIPING HOT THROUGHOUT. 

Dessert:

Heat the pudding in the microwave for 10 to 15 seconds to warm through. The butterscotch sauce can be heated in the microwave to bit very gently a few seconds at a time or it may split. If you dont have a microwave place the puddings in an ovenproof dish, top with the butterscotch sauce, cover tightly with tin foil and put into the oven for 4 to 5 minutes. Be careful if using this method as the sauce can caramelise very quickly so keep a close eye on it. If desired serve with ice cream, clotted cream or creme fraiche. 


ENSURE FOOD IS PIPING HOT THROUGHOUT 

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