Smoked Salmon, crème fraiche and cucumber pancakes

What you need

2 eggs

120g plain flour

25g melted butter

Herbs (chopped parsley, chives & dill)

225g smoked salmon

½ cucumber

300 ml crème fraiche

How you make it

Step one

To make the pancake batter, whisk the eggs then gradually add the flour, milk and melted butter. Add the herbs then season with salt and pepper.

Step two

Heat some butter in a frying pan, pour in the batter so it covers the full base of the pan. Cook for 30 seconds or so until set, then flip and cook for another 30 seconds on the other side until golden.

Step three

Dice the cucumber and stir into smoked salmon and crème fraiche. Place a generous spoonful of the filling on one half of each crepe, then fold and serve.

Saucy Chef’s Tasty tip: If smoked salmon isn’t your thing, opt for juicy king prawns instead!

Chillis

Did you know chillis are fiery in more ways than one? A chemical found in the pepper – capsaicin is commonly known to increase circulation and boost libido.

Avocado

The vitamin E in avocados help your body to churn out more hormones like testosterone, estrogen, and progesterone.

Red wine

Besides relaxing you faster than a neck rub can, red wine contains resveratrol, an antioxidant that helps boost blood flow, but be sure to drink in moderation!

Oysters

Ok, ok it’s a cliché – but oysters really are a powerful aphrodisiac. This super shellfish is brimming with zinc – a mineral which boosts the all-important hormone – testosterone.

Salmon

Like most seafood, salmon is a great aphrodisiac. As a source of protein, salmon is also loaded with lots of Omega 3, which is proven to increase serotonin levels in the brain and enhance mood! This Valentine’s Day why not stock up on our Saucy Salmon fillets with Chilli Lime and Ginger Sauce? With two fresh fish fillets in a pack, and two aphrodisiacs in one dish – it’s the perfect meal time option to share with your SOLEmate (sorry, we had  to get a fish pun in there somewhere!)

We know all too well that in between expensive trips to the cinema, the swimming pool, the park, bowling and football practice, the last thing you need to be doing is worrying about what you’re going to make for tea.

Fortunately for you, The Saucy Fish Co. is here to give you a helping hand this half term. Our delicious saucy centre fishcakes are the perfect meal for busy kids, both big and small.

Not only are they delicious and healthy, with a higher proportion of fish than your average fishcake – they can be made in just minutes too!  So, in preparation for these hectic half term holidays which are just around the corner, why not head to your local supermarket to stock up on our Saucy-centre Salmon and Hollandaise and Smoked Haddock and Davidstow Cheddar Fishcakes? And, even better – at Tesco, you can pick up two packs (2 fishcakes in each) for just £5!

Saucy Chef’s Tasty Tip: Get your kids to eat some greens with a spinach, rocket and watercress salad with an olive oil dressing

The Saucy Fish Co. Smoked Haddock & Davidstow Cheddar Fishcakes

In addition to its wonderful taste, another great thing about this family favourite recipe is you don’t have to follow the recipe religiously. By mixing it up a little you can make fish pies your cooking speciality! If you’re unsure about which fish to use, your local fishmongers or supermarket should have one of those lovely packs of fish and shellfish specially made up. Or, if you know you’ve got a busy day coming up, make it the day before, chill it, then pop it in the oven for just 40 mins – hey presto!

What you need

400g skinless white fish fillet

400g skinless smoked haddock fillet

600ml milk

1 small onion , quartered

2 bay leaves

4 eggs

Chopped parsley

100g butter

1kg potato

50g cheddar, grated

How you make it

Step 1

Place the fish in the frying pan and pour over just 500ml of the milk. Quarter the onion, add milk and bay leaves. Bring the milk to the boil and simmer for 8 mins. Carefully lift the fish onto a plate and cool the milk in a jug. Separate the fish into large chunks in your baking dish.

Step 2

Boil eggs for 8 mins, then cool, peel and slice into quarters, place on top of the fish, then add the chopped parsley leaves. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, and mix the milk gradually, until you have a great looking smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually. Pour over your prepared fish.

Step 3

Heat oven to 200C. Boil potatoes for 20 minutes. Drain and mash with the hot milk and butter. Add the mash to the top of the pie. Cover in your grated cheese, then bake for 30 mins.

Saucy Chef’s tasty tip: If you’re short of time, our Fresh Fish Pie Sauce is a great, fuss free alternative, and tastes just great!

The Saucy Fish Co. Fresh Fish Pie Sauce

Steamed Sea bass with Soy & Ginger

(SERVES 2)

What you need

X2 sea bass fillets (skin on)

X2 spring onions, chopped

10g of fresh ginger, chopped

1 tsp soy sauce

100g pak choi

Banana leaves

How you make it

Step one

Mix half of the spring onions and all the ginger with soy sauce and set aside.

Step two

Put the banana leaves into a steamer and place a sea bass fillet on each leaf, then spoon the spring onion mixture over the top. Pop the lid on the steamer and set over a saucepan of boiling water. Steam for 6-7 minutes until cooked through.

Step three

While the sea bass is cooking, heat a little oil in a wok and stir fry the pak choi until tender. Serve with sea bass fillets, and garnish with the leftover spring onions.

Saucy Chef’s tasty tip: Why not pick up a pack of our Seabass Fillets with Beurre Blanc and Dill. You can save the sauce sachet for another recipe – it’s a great way to add the wow factor to ordinary mashed potato!

The Saucy Fish Co. Sea Bass Fillets with Beurre Blanc and Dill

Cod and Piri Piri is the latest, low-cal addition to our fish and sauce range, that proves maximum health does not need to mean minimum taste. Naturally low in fat, cod is a super lean fish that’s meaty in texture and won’t leave you feeling hungry moments after finishing your meal. What’s more, spices are well known to stimulate digestion and even speed up metabolism, making the Piri Piri Sauce the perfect match to aid January’s healthy intentions!

Need another good reason why you should choose the Cod Fillet with fiery Piri Piri Sauce for tonights tea?  It is the perfect dish for those cold winter evenings.

Cod Piri Piri with Spiced Couscous recipe
(Serves 2)

What’s needed:

1 pack of The Saucy Fish Co. Cod and Piri Piri

1 tablespoon of olive oil

1 red onion finely chopped

½ of a red pepper, roughly chopped

½ of a yellow pepper, roughly chopped

1 clove of garlic, crushed

1 teaspoon of curry powder

1 lemon, juice & zest

200g of couscous

300ml vegetable stock, boiling

2 tablespoons of coriander, roughly chopped

Salt and pepper to season

Method:

Cook the cod following the guidelines on the pack.

Heat the olive oil in a pan on a medium heat, and add the red onion, red and yellow peppers, garlic and curry powder. Cook for 2-3 minutes until slightly softened.

Add the lemon juice and zest then stir in the couscous, mix well.

Add the boiling stock. And remove pan from the heat. Allow to stand for 5 minutes until all liquid has been absorbed.

For a light texture, break up the grains of couscous using a fork. Add chopped coriander and season with salt and cracked black pepper.

To serve simply make a bed of couscous, carefully place a cod fillet on top and drizzle over the piri piri sauce.

Approximately 450 cal per serving.

The Saucy Fish Co Cod with Piri Piri

http://www.youtube.com/watch?v=VNTptOWThn8

Whether it’s a no-fuss Christmas starter, main course or even festive canapé to tie in with the party season, with a fresh and wholesome feel – this refreshing twist on traditional hollandaise sauce is the ideal way to add the wow factor to a festive dish, while reducing pressure in the kitchen at this busy time of year. Here’s a bit of recipe inspiration for festive fishy dishes you can create with Saucy’s special edition Orange Hollandaise:

Smoked Salmon Bruschetta with Orange Hollandaise

Simply place the smoked salmon on a slice of toasted ciabatta, top with a generous helping of Orange Hollandaise Sauce and garnish with chives for a special starter that’s as quick and easy to make, as it is delicious.

Saucy Chef’s tasty tip: To add that little extra something, add capers to the finished dish.

Baked Salmon Fillets with Orange Hollandaise

Just bake fresh salmon fillets for ten to fifteen minutes, serve with Christmas vegetables, roast potatoes and a dollop of Saucy Fish’s fresh Orange Hollandaise Sauce, for a festive feast which has the wow factor.

Saucy Chef’s tasty tip: For a variation on this delicious Christmas main, the salmon can be replaced with a fresh cod fillet.

Mini Eggs Benedict Royale
Simply toast English Muffins, top with smoked salmon, poached quail’s egg and fresh Orange Hollandaise sauce.

Saucy Chef’s tasty tip: place one toasted muffin side on each plate, buttered side up. Top with two poached quails’ eggs and cover half of each with some Hollandaise, then serve a little extra on the side in a small spoon. Garnish with chives.

Orange Hollandaise Sauce