Jonathan Batchelor of local independent fishmonger Ramus Seafoods recommends some fabulous fresh fish for the weekend.

With Mother’s Day coming up on Sunday 26th March, what better way to entertain than with some delicious fresh fish? We’ve got a couple of really tasty recipes for you to try out: Lobster Thermidor Tartlets, tasty morsels of creamy lobster in a thin pastry case and Herby Salmon, a fresh zingy recipe from our salmon supplier Wester Ross.

Wester Ross, is the oldest independent owner-operated salmon farm in Scotland and supplies us with fabulous RSPCA Assured salmon that has been hand-reared. This means that the animal welfare is of the highest standard, with freedom to swim and no antibiotics. Wester Ross is currently celebrating its 40th year of business, as Ramus did in 2014, and we are proud to sell their lovely lean salmon.

Our sustainable lobsters are available all year round and are either MSC Certified Canadian lobsters with sweet, firm flesh, or softer English lobsters, sourced from the East or South West coast of the UK. The latter are very seasonal and are best eaten in May/June when the shells are full of meat. Watch out for them in store!

CREDIT: Wester Ross Fisheries


Serves 4


4 x 140g salmon fillets

150ml water

1 bunch of coriander, washed and roughly chopped

18 mint leaves

3 crushed garlic cloves

1/2 tsp salt

3 green chillies, no seeds

juice and zest of 2 limes

1 tbsp runny honey

2 tsp fresh ginger, peeled and grated

1 tbsp fish sauce

stir-fried noodles and vegetables, to serve

For the dressing, place the coriander leaves and stalks, mint leaves, garlic, salt and chillies into a food processor and whizz into a paste. Add the lime juice and zest, honey, ginger and fish sauce and process.

Place the salmon in a bowl and spoon over half the dressing. Marinate for 20-30 minutes.

Bring the water to the boil in the bottom half of the steamer. Wipe most of the marinade off the salmon. Place the bowl with the marinated salmon in the top half and steam for 4-6 minutes. Remove from the steamer and leave to sit for a minute.

Serve the salmon on a bed of stir-fried noodles and vegetables drizzled with the remaining dressing.


Credit: Jonathan Batchelor, Ramus


Makes 16 tartlets

16 tartlet cases

Meat of ½ lobster

25g butter

2 large shallots finely chopped

150ml of fish stock

25ml brandy or white wine

50ml of double cream

½ tbsp of English mustard

1 tbsp parsley, chopped

Squeeze lemon juice

Salt and pepper

20g grated parmesan


Preheat oven to 180C.

Add butter to a hot pan; add the shallots and sauté until soft. Add the stock, wine and double cream and bring to the boil. Reduce by half.

While the mixture is reducing chop the lobster meat into small pieces and ¾ fill the tartlet cases.

When the mixture has reduced add the mustard, parsley and lemon juice and half the parmesan. Season to taste. Pour the mixture over the lobster meat in the cases and cook in the oven for 3 minutes. Sprinkle the remaining parmesan over and pop back in the oven or grill for 1 minute.