Fish and Shellfish
Lucy has always been involved in the fish business with her family being one of the most successful high quality fish merchants in the UK. Supplying most of London’s top restaurants has meant her quest for the freshest catch has lead her far and wide entertaining and being entertained by some of the Britain’s best chefs. Ten years in France has also meant that she has perfectly mastered the art of cooking Provençal classics like Bouillabaisse, a classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the very same day it left the sea. We also absolutely love Shellfish and can think of nothing better than spending a few lazy hours sharing the delights of a wonderful Fruits de Mer and a nice crisp bottle of Sancerre.
Swordfish Provencal with Mango Salsa
Seared Tuna Steak with Chilli Butter and Capers
Baked rolled sole with white wine and dill sauce
Monkfish wrapped in Parma ham and sage
Roast cod with a parsley crust
Seared Tuna with Soy and ginger dressing
Sea bream baked in a salt crust
Marinated Scallop and prawn skewers
Salt crusted Sea Bass
Fruits de Mer
Garlic Prawns
The Ultimate Fish Cakes
Linguine Vongole
Paella
Bouillabaisse
Grilled Lobster with hand made chips
Lobster Thermador
Roasted sea bass stew with saffron potatoes
Salmon wrapped in puff pastry with a basil and parmesan stuffing
Blackened swordfish with mango and lime salsa
Luxury creamy fish pie with spinach and prawns
King prawns in a garlic and parley butter
Scallops with bacon on cauliflower puree
Roasted Sea Bass with a Pea and Broadbean Stew
Langoustine Risotto
Skate Wings and Capers in Black Butter
