Our curated collection of fish and seafood menus

<p>Our curated collection of fish and seafood menus</p>

Luxurious Lobster Thermidor

Indonesian Seafood Curry

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rouille rarebit toasts before the main course: tender salmon fillet and mushroom duxelles with mascarpone and shallots, wrapped in buttery puff pastry and baked until golden. The Wellington is paired with a creamy white wine sauce with chives and parsley, new season potatoes and samphire, fine beans and petit pois in a green herb dressing. It’s the perfect no-stress menu for entertaining.</div>
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Stein’s Salmon Wellington

<p>A welcome hit of spring flavours, Michel Roux’s cod menu combines umami with sweetness and fresh acidity. Start with house-made sourdough and salted butter. For the main, a seasonal Norwegian Skrei cod fillet, wild caught in the Arctic ocean, is marinated overnight in a miso, sake and sesame glaze, then pan-fried and plated onto a bright carrot and ginger purée. On the side, enjoy crispy kale and perfectly in-season asparagus dressed with orange and sesame. "It wouldn't be spring without asparagus, Michel says". Finish with a light, airy passion fruit delice. The perfect antidote to a winter of beige.</p>

Miso Skrei Cod & Asparagus

<p>Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea 100% sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.</p>
<p>Georgina’s limited-edition menu features olives, yoghurt, gigantes beans, olive oil, feta and morello cherry compote from Odysea — all staples in her kitchen. Available to buy via Odysea.</p>

Prawn Saganaki Risotto

<p><span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.<br></span><br></p>

Provençal Bouillabaisse

Fish Lovers

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<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

Restaurant Meal Kits

<p class="max-w-[360px]">Our most-loved menus customers keep coming back for</p>

Bestsellers

<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

Date Night

<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

<p>A restaurant experience at home for two</p>

Menus For 2

<p>Dessert to share? Intimate meals to bump spoons over</p>

<p>For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four</p>

Celebrations

<p>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

<p class="max-w-[360px]">Discover our ever-changing collection of British-inspired menus</p>

British

<p>Discover our ever-changing collection of European-inspired menus</p>

European

<p>Come hungry. Enjoy starters, mains and desserts</p>

3 Courses

<p class="max-w-[360px]">Light the candles and pour the wine. We'll sort dinner</p>

Fine Dining

<p>Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens</p>

Holiday Accommodation

<p class="max-w-[360px]">Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats</p>

Birthday

<p class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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<p class="max-w-[360px]">There's plenty to get through, two courses will do</p>

2 Courses

<p>Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes</p>

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Indonesian Seafood Curry Feast rick-stein 

Thai fish cakes are flavoured with lemongrass and red chilli, followed by a Bali-style curry of sea bass, cod and prawns in a fragrant coconut sauce.

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