Aquaculture Sustainability on The Easter Table
You can’t be surprised that we are choosing seafood for our Easter menu; after all we are all about marine life. We are staying true to the Christmas tradition that we set and offering you a few more sustainable seafood choices for yet another wonderful family holiday – Easter.
This time we are giving you 5 recipes that will not keep you busy for hours but will make this Easter really delicious. All of the recipes are focused on sustainable seafood in our effort to support the growing demand for more responsible fishing and aquaculture.
That’s why first of all, we decided to take a look at what is sustainable aquaculture and how can everyone contribute to promoting sustainability on the table.
Download the high quality PDF of the infograph here: Sustainable Easter Fish
Enjoy the recipes and let us know how it went in the comments.
10g butter, plus extra, for greasing
120ml crème fraiche or thick cream
250g smoked trout fillets, flaked into 3-4cm pieces
6 free-range eggs, at room temperature
1 tablespoon chopped dill
1 tablespoon finely chopped chives
Toast soldiers, to serve
Preheat oven to 190°C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tablespoon cream into each dish then top with trout pieces. Carefully break an egg over trout in each dish. Scatter with herbs and top each with a small piece of butter.
Pour water into roasting pan until it comes one-third of the way up sides of dishes. Cover with foil and bake for 12 minutes, or until whites are set but yolks are still runny. Serve with toast.
2. Slow-roast shoulder of lamb with anchovy & rosemary
4 rosemary sprigs, leaves remove
4 garlic cloves, crushed
1 tbsp capers, finely chopped
3 anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
2 whole lemons
1½ kg shoulder of lamb, on the bone
2 red onions, cut into wedges
small glass white wine
Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
3. Shrimp and Bacon Deviled Eggs
8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled
Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.
4. Miso-Roasted Atlantic Mackerel
Mackerel can be bony, so use tweezers or needle-nose pliers to remove any pin bones. Also, its oily nature causes it to develop a fishy flavor fast, so always buy the freshest fish possible and eat it the same day.
1/4 cup white or yellow miso
1/4 cup honey
1 Tbs. toasted Asian sesame oil
2 tsp. reduced-sodium soy sauce
8 boneless, skin-on Atlantic mackerel fillets (3½ to 4 oz. each), scaled
2 to 3 Tbs. vegetable oil; more for the baking sheet
4 lemon wedges or slices
In a large bowl, whisk the miso, honey, sesame oil, and soy sauce into a smooth paste. Add the mackerel fillets and toss to coat with the marinade. Marinate for 20 minutes at room temperature. Meanwhile, heat the oven to 350°F.
Wipe the marinade from the skin side of the fillets. Heat 2 Tbs. of the oil in a 12-inch cast-iron or nonstick skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the fillets skin side down until the skin darkens and crisps slightly, 3 to 4 minutes. As each batch finishes, transfer the fillets skin side down to a lightly oiled baking sheet. Add the remaining 1 Tbs. oil to the skillet between batches if it seems dry. Once all the fillets are seared, put the baking sheet in the oven and bake until the flesh is flaky when poked with a paring knife, 5 minutes. Serve garnished with lemon wedges or slices.
by Jay Weinstein from Fine Cooking Issue 101
100g rice vermicelli noodles
4 x 125g pieces salmon, skin on olive oil
1 long green chilli, halved, deseeded
1 st ick lemongrass, white part roughly chopped
2 garlic cloves, roughly chopped
1½ tablespoons peanut oil
400g snow peas, topped, shredded
½ small lemon, juiced
1 tablespoon fish sauce
2 teaspoons honey
½ cup mint leaves,shredded
lime wedges, to serve
1. Place the noodles in a large heat-proof bowl. Cover with plenty of boiling water and set aside for 3–5 minutes or until just tender. Drain well, refresh in cold water, then drain well again and set aside.
2. Heat a barbecue plate or char-grill pan on high. Spray both sides of the salmon with oil and season with salt and pepper. Barbecue skin side down for 3–4 minutes until crisp. Turn and barbecue for 1 minute for medium, or until cooked to your liking. Transfer the salmon to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.
3. Pound the chilli, lemongrass, garlic and 2 teaspoons of the peanut oil in a mortar with the pestle to a paste, or process in a small food processor.
4. Heat a wok or frying pan over medium heat until hot. Add the remaining oil and lemongrass mixture and stir-fry 1 minute until aromatic. Add the snow peas and cook for 1 minute. Remove from the heat and pour over the combined lemon juice, fish sauce and honey. Toss to coat.
5. Add the warm snow pea mixture and mint to the noodles and toss to combine. Pile onto serving plates and serve with salmon and lime wedges.