Turbot & Scallop Box
Our Turbot & Scallop box made up of some of your favourite, and our signature cuts, of sustainable seafood.
Perfect for a multi course feast, or for supper one night and lunch the next day (or days) follow Mitch's cooking tips, included in your box, to create a fabulous seafood meal in your own home.
Available for two people, or for four, the selection includes:
- Our signature Turbot T-bones
- Day Boat Scallops
- Rockfish Béarnaise Butter
- Artisan Smoked Salmon
- Tinned rod and line caught Bonito Tuna
- Rockfish Tinned Fish Relish
This seafood has been quick frozen at the quayside within hours of being landed and can be enjoyed within 3 days of delivery or put straight into the freezer on delivery to your home.
Serves 2
2x Turbot T-Bones
6 Day Boat Scallops
100g Smoked Salmon
100g Béarnaise Butter
1x Tin of Rockfish MSC Bonito Tuna
1x 100g Rockfish Celery & Dill Relish
Serves 4
4x Turbot T-Bones
12 Day Boat Scallops
200g Smoked Salmon
100g Béarnaise Butter
2x Tins of Rockfish MSC Bonito Tuna
1x 100g Rockfish Celery & Dill Relish
Béarnaise Butter: Butter (MILK), Tarragon, Shallots, White Wine Vinegar (SULPHITES), Lemon Juice (SULPHITES), Salt
Rockfish MSC Tuna: White Longfin Tuna (FISH) MSC (Thunnus Alalunga), Olive Oil, Salt
Rockfish Celery & Dill Relish: Gherkins (SULPHITES, MUSTARD), CELERY (25%), Sugar, White Wine Vinegar (SULPHITES), Onion, Lemon Juice (SULPHITES), Cornstarch, Salt, Dill (1%)
- Skin on:
- Yes
- Bones:
- Yes
- Can I freeze it?
- Yes
- Latin name:
- Turbot, Scophthalmus maximus - Scallops, Pectinidae
- Allergen:
- FISH, MOLLUSC, MILK, SULPHITES
- May contain:
- Produced in a facility that handles celery, crustaceans, nuts, fish, eggs, milk & mustard
- Shelf Life:
- 3 days from delivery
- Our signature Turbot T-bones
- Day Boat Scallops
- Rockfish Béarnaise Butter
- Artisan Smoked Salmon
- Tinned rod and line caught Bonito Tuna
- Rockfish Tinned Fish Relish
This seafood has been quick frozen at the quayside within hours of being landed and can be enjoyed within 3 days of delivery or put straight into the freezer on delivery to your home.
Serves 2
2x Turbot T-Bones
6 Day Boat Scallops
100g Smoked Salmon
100g Béarnaise Butter
1x Tin of Rockfish MSC Bonito Tuna
1x 100g Rockfish Celery & Dill Relish
Serves 4
4x Turbot T-Bones
12 Day Boat Scallops
200g Smoked Salmon
100g Béarnaise Butter
2x Tins of Rockfish MSC Bonito Tuna
1x 100g Rockfish Celery & Dill Relish
Béarnaise Butter: Butter (MILK), Tarragon, Shallots, White Wine Vinegar (SULPHITES), Lemon Juice (SULPHITES), Salt
Rockfish MSC Tuna: White Longfin Tuna (FISH) MSC (Thunnus Alalunga), Olive Oil, Salt
Rockfish Celery & Dill Relish: Gherkins (SULPHITES, MUSTARD), CELERY (25%), Sugar, White Wine Vinegar (SULPHITES), Onion, Lemon Juice (SULPHITES), Cornstarch, Salt, Dill (1%)
Cooking techniques
HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good. Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish.
Put the fish on a roasting tray and place in the oven. As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook. A 1 – 1.2kg fish, serving 4, will take around 30 minutes.
To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the cooked fish with lemon wedges.
HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, season with salt and place in a roasting dish. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Put back in the oven for 5 minutes and then remove. Put your fish on a plate and pour over the warm butter from the roasting dish.
HOW TO: Just like a beef steak, a T-bone is a prime cut taken from the biggest flat fish like brill, turbot and plaice. These fish have developed muscle and fat (and fish fat is really flavoursome as well as being healthy) and both the top and bottom fillet are on one bone. The white skin on a flatfish is soft, gelatinous and packed with flavour. The dark skin on Brill, Turbot and Plaice isn’t to everyone’s taste but we leave it on because a) you might not agree with me and b) it bastes the fish in lovely juices, stops it drying when roasting and is easily removed before serving.
To cook your T-bone preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 . Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving. Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin. To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good. Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish.
Put the fish on a roasting tray and place in the oven. As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook. A 1 – 1.2kg fish, serving 4, will take around 30 minutes.
To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the cooked fish with lemon wedges.
HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, season with salt and place in a roasting dish. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Put back in the oven for 5 minutes and then remove. Put your fish on a plate and pour over the warm butter from the roasting dish.
HOW TO: Just like a beef steak, a T-bone is a prime cut taken from the biggest flat fish like brill, turbot and plaice. These fish have developed muscle and fat (and fish fat is really flavoursome as well as being healthy) and both the top and bottom fillet are on one bone. The white skin on a flatfish is soft, gelatinous and packed with flavour. The dark skin on Brill, Turbot and Plaice isn’t to everyone’s taste but we leave it on because a) you might not agree with me and b) it bastes the fish in lovely juices, stops it drying when roasting and is easily removed before serving.
To cook your T-bone preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 . Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving. Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin. To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
