Cooking with a fishbox from Coast and Glen

A while ago Tim Hayward (food writer and owner of Fitzbillies in Cambridge) tweeted about the fishbox from Coast and Glen. I had a look at the website and decided I would try it at some point as with exception of the van on Chesterton Road on Wednesday mornings, there is no decent fishmonger in Cambridge (I found the quality of the market stall to be variable). Last Friday that time had come. I had ordered the smallest box and had previously given my preferences on the website (you can exclude things altogether and prioritise others). The styrofoam box contained four fresh whole langoustines, four shelled scallops, and a filleted portion each of megrim, salmon, blue ling and tusk. The salmon and tusk went straight into the freezer, the langoustines I cooked according to the included instructions and took out the tail meat. I fried the scallops in a mix of rapeseed oil and butter until crispy, took them off the heat and added the lango tails to warm through. Simply served on dressed leaves, this was my starter. The quality of the seafood was superb, both the scallops and langos really sweet and flavourful. They hardly needed seasoning.

Fresh langoustines, ready to be cooked
Fresh langoustines, ready to be cooked
Pan fried scallops and lango tails, dressed leaves
Scallops and langoustine tails on dressed leaves

As main, i gently fried the megrim in the same pan, served lightly seasoned with more dressed leaves and a hunk of fresh sourdough bread. it was just as delightful as the langoustines and scallops and could hardly have been fresher.

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