Salmon Prawn Filo Parcels Recipe
Fish & SeafoodGary and Jane LangtonRecipesTaste

Market Day Fish Recipe: Salmon and Prawn Filo Parcels

Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.

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fennel Langoustine Ragoût
David Scott AllenFish & SeafoodMain CourseRecipesTaste

Impress your Guests with a Fennel and Langoustine Ragoût with Saffron

Ragoût of Fennel and Langoustine with Saffron for a dinner party? This savoury “stew” is served on little boxes of puff pastry. Inspired by Provence, David decided on a pink-theme for their dinner starting with a potted salmon appetizer and this served this impressive seafood main course.

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Filo Salmon Pie @Masdaugustine
Fish & SeafoodGary and Jane LangtonMain CourseRecipesTaste

Market Day Fish Recipe: Filo Salmon Pie

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.

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Roast Cod with Stuffed Courgette Flowers #Recipe @MasdAugustine
Fish & SeafoodGary and Jane LangtonMain CourseRecipesTaste

A Cod Recipe with Zucchini Flowers

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

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Saumon creme doseille
David Scott AllenFish & SeafoodMain CourseRecipesTaste

Seared Salmon in a Sorrel Sauce

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

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Roast Cod à la Provencal Recipe @MasdAugustine
Fish & SeafoodGary and Jane LangtonMain CourseRecipesTaste

Roast Cod à la Provencal with Ratatouille and Tomato Coulis

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

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Salmon Herbed Provencal Chèvre zucchini @CocoaandLavender
David Scott AllenFish & SeafoodMain CourseTaste

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

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