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The Boned and Stuffed option will serve 4
The delicate combination of Suffolk partridge
coated with pâté and duxelles mushrooms
“Preheat your oven to 220 degrees C (200 degrees C Fan) then prick the skin around the legs and season
Lemon Sole (Microstomus kitt) Pack size:250g - 300g The Boned and Stuffed optionAvailable: Spring Autumn Whole Catch method trawl, seine net Sea areas IVa VIId VIIe Landed Peterhead, Newlyn, Brixham Lemon soles are a ubiquitous flat fish species in the Northern North Sea and English Channel. A delicate and sweet flavour which is best cooked on the bone, although stuffed fillets are a real treat from bigger fish. Best cooked very simply by grilling or pan frying. May contain small bones. Dredge the whole fish in seasoned plain
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