Recipe of the Week: Marinated Salmon + Hot Puy Lentils


4 fillets of salmon weighing about 100-125g each

4 tbsp of light soy sauce

1 tsp rice wine vinegar

1 clove garlic, crushed

250g puy lentils

1pt/half a litre of chicken stock

2 tbs light olive oil

1 med onion, finely chopped

2 small red chillies, de-seeded and chopped fine

salt + black pepper

20g dill, roughly chopped



  1. Put the soy sauce, garlic and vinegar in a shallow dish and turn the fillets in the marinade so they are well coated. Cover with a plate and leave in the fridge for a couple of hours.
  2. Wash the lentils well. Saute the onions and chillies in a saucepan with the oil. Add the lentils and stir well, allowing them to absorb the oil, onion and chilli.
  3. Pour in most of the chicken stock. Put the lid on the pan and cook until tender over a low heat, adding more stock if necessary.
  4. When the lentils have become soft and absorbed most of the liquid, season well and remove from the heat but keep warm.
  5. Grill the salmon briefly on both sides, about 2 minutes. Put a spoonful of lentils on each plate and place the salmon on top.
  6. Sprinkle with chopped dill and enjoy!


Fish Friday Supper Club

Join us as we open our doors for a unique culinary experience held at Plum’s garage kitchen in one of Hove’s last remaining working Mews. Originally a coach house, now a professional commercial kitchen where we will be hosting our Fish Friday Supper Club. Starting February, the pop up will be held every last Friday of the month.

Come dine in an industrial setting rather than restaurant, situated opposite Brighton and Hove’s biggest fresh fish supplier – Fish Galore. See your dinner being cooked by Chef & Owner, Kim Ryan, whom trained at Chicester and The Cordon Bleu School in London. Enjoy the atmosphere whilst sharing tables with our other guests, meeting new people who share your love of good food.



Pre-Starter     Pollock croquette with saffron aioli

Starter            Grilled mackerel with escalivada on garlic toast

Main                Pan fried cod with bean and chard broth

Dessert           Grand Marnier soufflée with orange custard


Fish Friday Supper 22nd February 2019 – now fully booked, sorry.

Next Fish Friday 29th March 2019, hurry and reserve your spot now!