Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Baked Fillet of Salmon with a Goat’s Cheese Crust and Cherry Tomato Sauce by Siobhán Devereux Doyle
Method
1 To make the sauce, heat a pan and add some olive oil. Sweat off the garlic and onion, then add the tomatoes, cover with a lid and allow to soften for a minute. Remove the lid and crush the tomatoes with a fork, add the remaining ingredients, bring to the boil and simmer for 1 hour approx. Season with Salt and Pepper. (For convenience the sauce can be made in advance and will keep for 3 days in the fridge in an airtight container, just heat when needed)
2 Place the salmon fillets on an ovenproof dish, season with salt & pepper, place in the oven for 10 minutes at 180C
3 Mix the goat’s cheese, mayonnaise and spring onion together in a bowl. Season to taste.
4 Remove the salmon from the oven, spoon a generous amount of the topping onto each fillet and return to the oven for a further 5 minutes.
5 To serve, place the salmon fillet on the centre of the plate and place 2 generous spoons of sauce to the side. Garnish with some fresh basil leaves.
1 To make the sauce, heat a pan and add some olive oil. Sweat off the garlic and onion, then add the tomatoes, cover with a lid and allow to soften for a minute. Remove the lid and crush the tomatoes with a fork, add the remaining ingredients, bring to the boil and simmer for 1 hour approx. Season with Salt and Pepper. (For convenience the sauce can be made in advance and will keep for 3 days in the fridge in an airtight container, just heat when needed)
2 Place the salmon fillets on an ovenproof dish, season with salt & pepper, place in the oven for 10 minutes at 180C
3 Mix the goat’s cheese, mayonnaise and spring onion together in a bowl. Season to taste.
4 Remove the salmon from the oven, spoon a generous amount of the topping onto each fillet and return to the oven for a further 5 minutes.
5 To serve, place the salmon fillet on the centre of the plate and place 2 generous spoons of sauce to the side. Garnish with some fresh basil leaves.
Ingredients
2 200g Portions of Salmon
2 Tbsp Mayonnaise
2 Spring Onions
100 g Goats's Cheese
Sauce Ingredients
20 Ripe Cherry Tomatoes
1 Tsp Dried Basil
1 Tsp Sugar
1 Tbsp Tomato Purée
125 ml Red Wine
100 mg Fish Stock
3 Cloves Garlic (crushed)
1 Medium Onion (finely diced)
Method
1 To make the sauce, heat a pan and add some olive oil. Sweat off the garlic and onion, then add the tomatoes, cover with a lid and allow to soften for a minute. Remove the lid and crush the tomatoes with a fork, add the remaining ingredients, bring to the boil and simmer for 1 hour approx. Season with Salt and Pepper. (For convenience the sauce can be made in advance and will keep for 3 days in the fridge in an airtight container, just heat when needed)
2 Place the salmon fillets on an ovenproof dish, season with salt & pepper, place in the oven for 10 minutes at 180C
3 Mix the goat’s cheese, mayonnaise and spring onion together in a bowl. Season to taste.
4 Remove the salmon from the oven, spoon a generous amount of the topping onto each fillet and return to the oven for a further 5 minutes.
5 To serve, place the salmon fillet on the centre of the plate and place 2 generous spoons of sauce to the side. Garnish with some fresh basil leaves.
