| Fish for the future |
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| Written by Woman's World, 2008 | |
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Page 2 of 2 RecipesSardine Fishcakes - View recipe Mackerel Pate - View recipe Sardine Spaghetti - View recipe Whole Baked Sea Bass with Tenderstem(R) Broccoli - View recipe Pollock in Mustard Sauce - View recipe First fillet your fish...Your fishmonger should advise you on how to deal with whole fish, which so many of us shy away from, but for step-by-step photos covering everything from filleting to stuffing sardines and preparing squid, Aldo Zilli's new book Fish Cook (Jacqui Small, £14.99) is a useful aid. Loch Fyne's website www.lochfyne.com also has a helpful section on preparing seafood.Market freshRob Green, chef/owner of award-winning Green's Restaurant, in Whitby, is a great supporter of and ambassador for the use of sustainable fish.He also uses alternative fish in his restaurant, chosen at the quayside each day, producing dishes as delectable sounding as line-caught sea bass with fennel, olives and sauce vierge and chilli squid with lime mayonnaise. In the past he has been involved in Seafood Week in the region, giving cookery demonstrations that included recipe ideas for sustainable fish. You will find Greens near the harbour, at 13 Bridge Street, Whitby, www.greensofwhitby.com |
