HOW TO COOK UP A VALENTINE FISHY FEAST

EVEN IF YOU ARE THE WORST COOK ON THE BLOCK

HOW TO COOK UP A VALENTINE FISHY FEAST

If you are planning a meal for Valentine’s Day then there’s no shortage of ideas from budget deals at supermarkets to luxurious hampers from elite food merchants or a restaurant quality meal delivered to your door.

Box meals are a popular option this year, but having tried some of these and being no Nigella – I ‘ll hold my hands up to being one of the worst cooks on the block always having found the kitchen and me not a good match – they have always been a disaster waiting to happen for me.

But this year I thought I’d surprise him in doors – who does all the cooking and loves it when he’s not sailing the seven seas – and cook a pre-Valentine’s meal.

Enter Catch@Home those lovely people with 4 Yorkshire restaurants specialising in traditional fish and chips and all things seafood.

I must admit I held my breath when the four course meal to cook at home arrived. Taking a deep breath and convincing myself I’d covered Australian Bush Fires, The Paris Collections and interviewed Barry Manilow in the dim and dim and distant past and not felt as nervous as I did now,  I started to unpack my box and was I surprised!

Everything was so clear, specific and simple even the  instructions when to remove from the fridge.

For a pre-starter there was Focaccia Red Onion, Olive, Pesto which I had only to pop in the oven as it came in its own tray. This was really delicious warm and soft and very very more-ish

 

 

 

 

 

 

 

 

Next was a cold starter of Cured Salmon which came in its own packaging along  with a delicious salad of Blood Orange, Beetroot, Cous-Cous with Harissa a tomato and chilli hot paste which I had not tasted since I was in Tunisia some years ago. All I had to do was spoon out the salad onto the plate and arrange the salmon. The portions were more than ample in fact very large.

But my real test was to come with the main course – Monkfish with Dauphinoise Potatoes, Tenderstem Broccoli, Samphire, Peas, Shrimp Butter. This is one of my favourite fishes. Was I going to create a burnt offering or a sad mess? Certainly not exactly the opposite thanks to the chefs at Catch.

The packaging and instructions were so clear and easy. I had instructions what to do with the fish, sear and then put on a tray alongside the potatoes in the oven with the exact timings. The vegetables I placed in a pan of hot water until the butter melted there was even instructions how to present the dish.

The fish was succulent, the potatoes lovely and creamy and the vegetables just as we like them – and I cooked it all myself.

We took advantage of the recommended wine paring of Albarino Riaxs Bliaxs which was very reasonably priced. It had body, was smooth and just the thing for fish.

Eventually it was time for the heaven on a plate – Chocolate and Bailey’s Mouse with Honeycomb, Chocolate Covered Strawberries and a Chocolate Covered Heart. This was more than heaven I can tell you – although we did share one between us as the portion was so large and enjoyed the other the next day.

The result I impressed him indoors so much he says maybe I should spend more time in the kitchen!

Full menu and details of this veritable feast can be found at https://catchseafood.co.uk/valentines-menu/

You must be logged in to post a comment Login