Recipe for Pan Fried Mullet

Pan Fried Mullet on Green Beans and Smoked Bacon

Grey Mullet is a plentiful fish around the North Wales Coast, though a special knack is required in catching them, your best bet is to call at your local fishmonger.

Malcolm’s MermaidSeafood Llandudno has his finger on the pulse and the local fishermen know where to go and sail for their freshest fish.

Ask Malcolm to gut and scale your mullet

Recipe

2 Fillets of Grey Mullet

150g of Green Beans (we use locally grown from Cae Melwr Llanrwst)

75g of Smoked Bacon (O.E Metcalf Llanrwst)

50g of Baby Plum Tomatoes (we use locally grown from Cae Melwr Llanrwst)

50g of Cooked New Potatoes

Method

With a sharp knife scour the fillets and gently rub with sea salt and olive oil.

Place in your frying pan skin side down over a medium heat .

Turn when you see the edges going brown, fry again for a further 3-4 min                                                      Place in a medium over for about 8 minuets

Meanwhile blanch off the beans and leave to cool

To Assemble the Dish

Fry off the Smoked Bacon until crispy, cut green beans into bite size pieces                                                             add the green beans into the frying pan.

Share between 2 plates

Place the mullet on top of the green beans and smoked bacon

Garnish with sautéed potato and warmed baby plum tomatoes, drizzle with lemon and olive oil.

New Summer Grill Room Menu

We are pleased to announce our enhanced value new Grill Room Summer menu.  Hopefully it will change to the weather out lookout as well.  There are some new dishes, notably a creamy mash fish pie, Seafood and chicken Paella as well as local lambs liver and world famous Welsh Lamb Rump.  Our Daily Specials continue to showcase the best of market fresh local produce.

Recipe for Welsh Faggots

 This is a simple recipe you can try at home for a cheap filling meal.

200g Welsh Pork Liver – minced

50g Home Smoked Bacon Minced

50g Pork Fat

50g Pork Mincemeat

1 onion cut into small dice

200g stuffing mix

50g dried bread crumbs

Ask your butcher to mince the meat products together.

Fry the onion until golden brown, drain off excess water and oil.

Put the minced meats into a large bowl and add the onion.

Mix and add the dried stuffing powder and bread crumbs.

Bind together to make balls.  Bake gently on a tray for about 20min (140⁰C).

Wonderful with onion gravy and creamy mash potatoes.

For ingredients, try our local Master Butcher, Elystan Metcalfe of Llanrwst at http://twitter.com/oemetcalfe

PGI - Local, welsh and proud

This weekend brings local welsh beef from Mr Hughes, Melin-y-coed, Llanwrst via the abattoir at Llanrwst giving a total of about 6 miles for the entire journey for field to plate. Our lamb is sourced from both Mr G Jones, Llanrswt and Mrs G Roberts, Ysbyty Ifan, the latter being a little over 4 miles away giving a total journey of between 8 to 10 miles. We still await the first new season spring lamb which should be of the best quality given the current recent weather conditions. The weather is fine and blustery but at least dry - an excellent forecast for tomorrow should see some locals about enjoying their produce.