Stinky's recipe book
Ah... yeah, I don't eat fish. But if you do, you should read the recommendations from the links above and use the recipes below! Then you will know all about how we should be properly eaten. All of these dishes are made with sustainable seafood.
Recipes from renowned UK chef, Rick Stein:
Cornish mackerel, chilli and coriander tacos
Ingredients
10 flour tortillas
6 x mackerel fillets
1 teaspoon ground cumin
4 vine-ripened cherry tomatoes, thinly sliced
1 small red onion, halved and thinly sliced
2 tablespoons chopped fresh coriander
1 medium-hot red Dutch chilli, seeded and finely chopped
100g/4oz iceberg lettuce, very finely shredded
150ml/5fl oz mayonnaise
Salt and freshly ground black pepper
Preparation
Cut out four 7.5cm/3 inch discs from each flour tortilla with a plain pastry cutter. Stack on a plate, cover loosely with foil and warm through in a low oven.
Season each mackerel fillet with some ground cumin, salt and pepper. Cut each one across into 1cm / 1/2 inch wide strips and put skin side up on a lightly oiled backing tray. Pre-heat the grill to high.
Put the sliced tomatoes, red onion, coriander and chopped chilli into ta bowl with a pinch of salt and mix together very gently.
Grill the pieces of mackerel for 1 1/2 minutes until cooked through. Put one piece mackerel, a little tomato salsa, a pinch of shredded lettuce and 1/2 teaspoon of mayonnaise down the centre of each warm tortilla disc, roll up and secure in place with a cocktail stick.
Serves 12
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Grilled Thames Herring Fillets with a Cider Vinegar and Butter Sauce
Ingredients
8 x 75g (3oz) prepared Thames herring fillets
a little sunflower oil
50ml (2 fl.oz) good quality cider vinegar
175g (60z) chilled unsalted butter, cut into small pieces
salt and freshly ground black pepper
Preparation
Season the crème fraîche with salt and pepper and stir in the finely chopped chives and keta caviar.
Preheat the grill to high. Brush the herring fillets very lightly with oil and season on both sides with some salt and pepper. Put, skin-side up, on a lightly oiled baking tray or the rack of the grill pan. Grill for 2-3 minutes.
Meanwhile, bring the vinegar to the boil in a small pan. Whisk in the butter, a few pieces at a time, until you have a smooth, emulsified sauce. Season to taste with salt and pepper.
Put two herring fillets, one resting on top of the other, onto four warmed plates and spoon over some of the sauce. Serve with some boiled new potatoes.
Serves 4
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Marinated Thames Herring and Potato Salad
Ingredients
15g (1/2 oz) salt
1 1/2 teaspoons caster sugar
1/2 teaspoon crushed white peppercorns
225g (8oz) prepared Thames herring fillets
sunflower oil to cover
450g (1lb) new potatoes, scraped
3 tablespoons chopped chives
freshly ground black pepper
Preparation
Mix together the salt, sugar and crushed white pepper to make a dry cure. Layer the herring fillets in a shallow dish, sprinkling each layer generously with a dry cure mix. Cover with cling firm and leave in the fridge for 24 hours, turning them once after 12 hours.
The next day, cut the herring fillets slightly on the diagonal into long thin strips. Pack them into a large, airtight glass container (a kilner jar is ideal) and put in enough sunflower oil to cover. Refrigerate for a least 24 hours before serving.
To serve, cook the potatoes in well-salted boiling water (e.g. 1 tablespoon of salt to every pint of water) until tender - about 15 minutes. Drain and cut lengthways into quarters.
Put the warm potatoes into a bowl with the herring strips, chives and another 3 tablespoons of sunflower oil. Toss together.
Pile the salad into the centre of 4 large places and grind over a little black pepper. Serve while the potatoes are still warm.
Serves 4 as a starter
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Grilled Western Australian Rock Lobster with a Pernod and Olive Oil Dressing
Ingredients
4 x 550g (11/4 lb) raw Western Australian Rock Lobsters
50g (2oz) butter, melted
Salt and freshly ground black pepper
For the Pernod and olive oil dressing:
2 small shallots, finely chopped
1/2 tablespoon roughly chopped tarragon
2 tablespoons roughly chopped flat leaf parsley
1 tablespoon Dijon mustard
1 tablespoon dark soy sauce
75ml (3 fl.oz) extra virgin olive oil
11/2 tablespoons freshly squeezed lemon juice
1 teaspoon Pernod
Preparation
Preheat the grill to high. Split the lobsters open lengthways from the head down to the tail. Remove the vein running down the length of the tail.
Place the lobster halves cut side up on a baking tray or the rack of the grill pan. Brush the meat with a little melted butter and season lightly.
For the Pernod and olive oil dressing, mix together in a small bowl the shallots, tarragon, parsley, mustard, soy sauce, oil, lemon juice and Pernod and a little seasoning to taste.
Grill the lobster for about 10 minutes. Lift onto warmed plates and spoon a little of the dressing over the meat of each one. Serve immediately.
Serves 4
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Western Australian Rock Lobster with Goan masala and cucumber and lime salad
Ingredients
4 x 550g (11/4 lb) raw Western Australian Rock Lobsters
2 tablespoons groundnut oil
2 medium-hot green Dutch chillies, seeded and chopped
1 medium onion, chopped
3 garlic cloves, crushed
2.5cm (1in) fresh root ginger, finely grated
For the cucumber and lime salad:
1 cucumber
1-2 limes
salt
For the Goan masala paste:
1 tsp. cumin seeds, 1 tsp cloves
1 tsp. turmeric powder, 2 tsp coriander seeds, 2 tsp black peppercorns
1 tsp salt, 1 tsp light muscovado sugar, 2 tsp red wine vinegar
100g (40z) medium hot red Dutch chillies, roughly chopped
6 cloves garlic, roughly chopped
1/2 tbl lemon juice, 5cm (2in) fresh root ginger, peeled and roughly chopped.
Preparation
For the Goan Masala paste, put the cumin and coriander seeds, peppercorns and cloves into a spice grinder or mortar and grind to a fine powder. Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.
Next, bring a large pan of salted water to the boil. Add the lobsters, wait for the water to come back to the boil and then boil for 5 minutes. This partly cooks the meat and enables you to remove it from the shell. Remove and leave until cool enough to handle.
Cut the lobster in half and remove the meat from the tail section. Cut it into largish chunks. Remove the soft, greenish tomalley and any red roe from the head section, set it aside with the rest of the meat. Pull out the dead mans fingers and the stomach sac - either leave in or remove the rest of the head matter.
Place the shells onto a baking tray and set them aside. Preheat the oven to 150 degrees C / 300 degrees F / gas mark 3
For the salad, squeeze the juice from one of the limes and cut the other one into thick slices. Peel the cucumber and cut into thick slices. Overlap the slices on a plate and sprinkle them with lime juice and salt. Decorate with the slices of lime and set aside.
Silde the tray of lobster shells into the oven to warm through.
Meanwhile, heat the oil in large, deep frying pan. Add the onion, garlic, ginger and chilli and fry for about 5 minutes until soft. Add 3 tablespoons of the Goan Masala paste and fry for 2-3 minutes. Fold in the lobster meat and cook gently until it has heated through.
Spoon the mixture back into the shells and serve with the cucumber and lime salad and some warm naan bread.
Serves 4
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Want to know more?
Take a look at our "Sustainable seafood: Consumer guides"
Discover alternative sustainable seafood recipes from MSC
