Live AIS VesselTracker

Track the Newlyn fishing fleet at sea.

Gry Maritha
Gry Maritha
Cargo Ship
Moored: 29.09.20
James R H Pz78
James R H Pz78
Fishing Boat
Moored: 28.09.20
Fv Resurgam Pz 1001
Fv Resurgam Pz 1001
Fishing Boat
Moored: 12.09.20
Vessels in the Port of
Penzance

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Newlyn Fish Market - boats due to land.

Where can I buy fresh fish? - here's where!

Here are the best places to source your fish online, some locally, some nationally - there's sure to be a supply of fresh UK fish being sold somewhere near you!
Fresh fish sales across the UK from Fish on Friday
Fresh fish either delivered or available in your area - mainly the South west from Plymouth initiative, Call4Fish.
Fresh fish from all over Cornwall - from the Cornwall Good Seafood Guide - many fish supplied direct from the fishermen!
If you need to know more any of these organisations are only to willing to help - if you want to be included or just want to know where to buy fresh fish near you!

Thursday, 7 May 2020

You've seen hake on the fish counter - here's a recipe from Steph Delourme, head chef at Rick Stein's Padstow restaurant.

Seared fillet of hake with pointed cabbage and pancetta,
served with creamy Doom Bar ale sauce.



MAKES QUANTITY:

Serves 4

INGREDIENTS:

4 x 160g Hake fillets

50g salted butter
3tsp salt
½tsp sugar
5 rasps grated nutmeg
2 hispi (hearted or sweetheart) cabbages
1 carrot, sliced into triangles
40g banana shallots, finely chopped
100g pancetta
10g flat leaf parsley, chopped
½ bottle of Doom Bar ale
700ml chicken stock
100g salted butter
30g double cream
1 lemon, juiced
10g whipped cream
Gremolata
100gr flat leaf parsley
Salt
Black pepper
30gr Garlic finely chopped
0.5 lemon juice
1 lemon zest
200gr Olive oil
20gr Pumpkin Seeds

METHOD:

CABBAGE:
• Remove the outer leaves of the cabbage. Cut in half, remove the solid stalk and thinly slice.
• Melt 50g of butter in a saucepan over medium heat, add 2 tsp salt, ½tsp sugar, 5 rasps nutmeg, the sliced cabbage, carrot and shallot. Put a lid on the pan and cook for 5-10 min, stirring frequently to prevent the cabbage from catching.


SAUCE:

• Reduce half the Doom Bar until it almost catches on the bottom of the pan and deglaze with the remaining half, add chicken stock and reduce by 2/3. Add the butter, double cream and lemon.

SERVICE:

Plancha the skinless hake fillet for 2 minutes on each side until golden.
• Warm the cabbage and stir in the chopped parsley.
• Warm the sauce and add the whipped cream.
• Cook the pancetta between 2 pastry trays in a 100 degree oven until crispy and golden.
• Place the cabbage on the plate, place the fillet on top and pour the sauce around. Garnish with the crispy pancetta.

Many thanks for Steph Delourme, head chef at Rick Stein's, Padstow for providing this recipe.