Murphys Irish Organic Seafood

Having seen the growing importance of responsible fishing and impact on the environment, Murphy’s decided to do its bit for nature and set up one of Irelands only organic salmon farms. The company has its own hatchery, farm and production facility, ensuring complete organic certification and guaranteeing first class quality product. The company has just started producing organic mussels and is looking at future product offerings. Named Irish organic exporter of the year 2010 is huge recognition for the quality and care we at Murphy’s put into our organic product range.

EU logo

Organic salmon sizes

Whole round gutted organic salmon

Salmon size

2-3 kg

3-4 kg

4-5 kg

5-6 kg

6-7 kg

 

All packed in 21kg polystyrene box also available in special airfreight box.

 

EU Certification Code IE-ORG-01, 834/2007, 889/2008, 710/2009

Organic Mussels

Organic Mussels packed in various packaging sizes, tailored for customer specifications. Including 454grm 1kg and IQF

 

EU Certification Code IE-ORG-02

 

Baked Organic Salmon with Smokey Bacon, Braised Cabbage & Capers

Ingredients:

 

4 x 150g Skinless Organic salmon Fillets (pin bone removed)

1 tbsp olive oil

225g butter

75g capers

8 rindless smoked bacon rashers

3 garlic cloves (finely chopped)

4 fresh dill sprigs, (leaves stripped and finely chopped)

Half head green cabbage (thick core removed and thinly shredded)

Juice of 1 lemon

Salt and freshly ground black pepper

 

Instructions:

Preheat the ovens to 2000C/ 4000F/ Gas mark 6

Place the salmon fillets on a non-stick baking sheet and season to taste, then drizzle over the olive oil. Roast for 10-12 minutes or until just tender but still very moist in the centre.

Meanwhile, melt 25g of the butter in a pan and add the bacon. Cook for 2-3 minutes until just beginning to crisp, then stir in 1/3 of the garlic and the cabbage. Cover and braise for another 2-3 minutes until the cabbage has wilted, shaking the pan every minute or so to ensure even cooking. Season with plenty of pepper and salt.

 

Melt the remaining butter in a small pan and then add the rest of garlic with the capers, dill and lemon juice. Stir until nicely combined.

 

Divide the Smokey bacon braised cabbage among bowls and place a roasted salmon fillet on each one. Drizzle over the hot butter sauce and serve with a separate dish of boiled potatoes