100% recyclable packaging for your 100% sustainable MSC Certified fish
We are now using 100% recyclable, environmentally friendly fish boxes!
Once emptied these boxes fold flat and can be put directly into your recycling bin, taking up much less space then conventional fish boxes.
Always moving forward!
by William Drabble from Great British Chef Website
Ingredients
· 11ml of olive oil
· 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
