Salmon en Croute
Salmon en Croute is one of our best selling products. We take sustainably sourced Scottish salmon fillets, wrap them in butter-enriched puff pastry, filled with a creamy white wine sauce.
Salmon en Croute is one of our best selling products. We take sustainably sourced Scottish salmon fillets, wrap them in butter-enriched puff pastry, filled with a creamy white wine sauce.
We make our prawn cocktail freshly to order every day. Our Marie rose sauce is blended to our bespoke recipe and we only use sustainable large Canadian prawns that have been caught in the north-east Atlantic Ocean.
Scottish salmon fillet, king prawns from Thailand and Atlantic cod fillet in a cheese sauce and topped with mashed British potato. That’s how we make our fish pies – simple really.
Our highly skilled preparation team at Coldwater’s West Site make our fantastically flavoured butters to our customers’ individual recipes. We only buy our butter from British dairies right across the country.
Prime Atlantic cod fillet and succulent Thai king prawns in a creamy, rich, spiced coconut curry sauce with butternut squash. This dish was specially created by our team of restaurant trained chefs and we make it just as you would at home.
We only use authentic Italian Carnaroli rice in our risotto together with succulent king prawns and sustainably sourced Argentinean scallops – cooked together with cream, butter and a splash of brandy to taste.
Cod remains one of the most popular fish that is eaten in the UK. We source over 3,000 tonnes of Atlantic cod fillets every year from Iceland, Norway and Canada. We only use a specialist supplier of authentically cured Italian ham.
Our chefs developed this recipe using outstanding seafood and only the finest ingredients. Our bouillabaisse is one of the most innovative products that we have launched in recent years and it has quickly become one of our best sellers.
Coldwater Seafood was the first manufacturer to launch retail seafood soufflés in the UK. Our smoked salmon soufflés are made using a rich layer of smoked salmon topped with a creamy soufflé and a Parmigiano Reggiano and chive crust.
There are about 300 different species of scallop throughout the world and, in recent years, they have become one of the most popular and fashionable shellfish. We source our scallops from Canada, Argentina and the US.
We buy over 1,000 tonnes of sustainably sourced farmed Scottish salmon fillets every year. Our watercress sauce is made freshly every day to order by our skilled sauce preparation team at our meal production facility.