Fredricks Cookbook

Develop your own skills as a chef using some of our favourite trademark recipes. Simply follow the instructions to add a 'zest' to your food.


CROMER CRAB, SMOKED SALMON AND GINGER GATEAU FOR TWO

Ingredients

  • 6 x rings of smoked salmon
  • 1 x small Cromer crab
  • 1/2oz fresh ginger
  • 2 x spring onions
  • 1/2oz fresh ginger
  • 1 x dessert spoon of mayonnaise, yoghurt or crème fresh
  • 2 x springs of flat parsley
  • Seasoning
Method
1. Take fresh peeled & finely grated ginger and add two spring onions finely chopped
2. Cook in a small amount of butter or olive oil without colouring. Allow to cool
3. Mix with pre-prepared crab meat, add seasoning & mayonnaise, yoghurt or crème fresh
4. Place first ring of smoked salmon in a ring mould, add a layer of crab mixture, then a second layer of salmon and crab finishing with a ring of salmon
5. Chill for at least one hour, place on your serving plate and remove ring mould. Top with flat Parsley leaf Minimum order of 4

MUSHROOM CARLTON FOR TWO

Ingredients

  • 2 x large flat field mushrooms
  • 4oz smoked haddock
  • ½ onion finely diced
  • 2 x eggs (for poaching)
  • 2oz grated cheddar cheese
  • 4oz double cream
  • Chopped chives
Method
1. Peel & remove stalks from mushrooms
2. Cut smoked haddock into one inch dice
3. Place in saucepan with a little butter or olive oil
4. Add onion & garlic. Allow to cook until haddock becomes soft
5. Add wine & allow to reduce
6. Add cream & seasoning & cook for a further two minutes to allow cream to thicken. Stand and allow to cool
7. Poach two eggs in boiling water with a spoon of vinegar - leave as soft as you dare!
8. Place eggs after draining on mushrooms, top with grated cheese and bake in oven at 180° for ten minutes