A 'fishy' dinner suggestion from the 'Great British Chefs' website.

 

RED MULLET AND Spinach with Caesar new potato

 

Ingredients-

4 red mullet fillets

100ml of rapeseed oil

500g of new potatoes

plain flour

50g of unsalted butter, softened

1 bunch of spring onions

4 tbsp of Caesar salad dressing

200g of baby spinach

1/2 lemon

 

 

Method-     

     Begin this red mullet recipe by putting the new potatoes in a large saucepan.

Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve.

 

Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter. 

 

Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil-Lay the fish in the frying pan skin-side down and press down gently with spatula. 

 

Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork. 

 

Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly. 

 

In a bowl, dress the baby spinach leaves with some of the rapeseed oil.

 

When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook. 

 

To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top. 

 

Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve. 

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Baked mackerel with salsa and fishy crisps

by William Drabble from Great British Chef Website

 

 

Ingredients

 

·         4 boneless mackerel fillets

·  1 lemon for juice  

·         1 avocado

·         1/2 cucumber

·         4 tomatoes

·         11ml of olive oil

·         4 filo pastry sheets

·         1 egg white

·         1 pinch of salt

·         1 pinch of pepper

·         15g of butter, melted

   

 

Method

1

Preheat the oven to 175°C/gas mark 4

2

Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers

3

Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden

4

Skin and de-stone the avocado. Dice the flesh into 5mm cubes. Peel the cucumber and dice into 5mm cubes

5

Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares

6

Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve

7

Preheat the oven to 180°C/gas mark 4

 8 

Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down

9 

Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets

10 

To serve, divide the salsa onto plates and top each mound with a fillet of mackerel. Lay the fishy crisps on top of the fish and serve immediately