Pescetarianism and Fish Recipes for a Pescetarian Diet
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What is Pescetarianism and What is a Pescetarian?
It is to the pescatorial lifestyle and diet this page is dedicated, examining and featuring a wide range of recipes, like the one pictured above for Salmon Poached in White Wine with Fondant Potatoes.
List of Content
A brief summary of the dishes and recipes you will find on this page
Beer Battered Basa Fish Fillets with Bruschetta
Basa fish is extensively farmed in Asia's Mekong Delta and thus one of the most sustainable types of fish we can eat. It is also delicious and an excellent substitute for many endangered white fish species. Although it may seem unusual to serve it with Italian bruschetta, the combination does actually work very well.
Tomatoes, cucumber and garlic for salsa
- Serves: Two
- Prep Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 2 fresh basa fillets
- 2 medium tomatoes
- 4" piece of cucumber
- 2 large garlic cloves
- Sprig of fresh mint
- 1 tbsp extra virgin olive oil plus drizzle for bruschetta
- Juice of half a lemon
- 4 large lettuce leaves
- 1/2 medium white onion
- 4 tbsp plain/all purpose flour
- 1/2 pint very cold beer (approximately)
- 4 thick slices of crusty bread
- Salt and freshly ground black pepper
Instructions
Ideally, the salsa should be made an hour in two in advance and refrigerated for the flavours to infuse. This, however, is not essential. To prepare, cut the tomatoes in half and half the cucumber lengthwise. Use a teaspoon to scoop out the seeds and pulp before dicing to around a quarter of an inch and scraping in to a large bowl. Peel and finely chop one of the garlic cloves and add to the bowl.
The mint leaves should be rolled together and very finely sliced. Put them in with the tomatoes and cucumber and season with salt and pepper. Pour in the lemon juice and olive oil and stir very well. Cover with clingfilm and refrigerate until required.
Shred the lettuce leaves and finely slice the onion. Season and mix to combine. Form a bed of leaves on each serving plate for the basa.
Although a deep frier can be used for making the basa, you may find it easier to monitor the fish by using a deep frying pan. Put the oil on to reach a very high heat. Cut the basa fillets in to four pieces. Add the flour to a flat bottomed bowl and season with salt. Slowly pour in the beer, whisking gently with a fork or small hand whisk, until the consistency of thick cream is obtained. Dip the basa fillets in one at a time and hold them over the bowl for a couple of seconds to allow excess batter to drip off before very carefully adding them to the frying pan. Do not overload the pan and frying in batches of four goujons is a good idea. Fry for a total of about six minutes, turning half way through cooking, until the batter is crisp and golden.
Toast the bread until golden under an overhead grill. Crush the second garlic clove and rub it over the top of each slice of the hot toast. Drizzle with extra virgin olive oil and season with salt and pepper. Spoon some salsa in to ramekins and plate with the bruschetta.
Drain the basa fillets on kitchen paper before plating for service.
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Pan Fried Fillet of Scottish Salmon with Clapshot
A delicious and sustainable pescetarian taste of Scotland
Scotland is famed for its salmon fishing but the fish is extensively farmed in modern times, making it affordable and available to the wider population. This recipe sees the salmon served with clapshot, a mash comprised of potato, Swede turnip/rutabaga and chives. Although clapshot may more commonly be served with haggis at Burns Suppers, it does also go very well with salmon.
Potatoes and Swede turnip (rutabaga) are the principal ingredients for clapshot
- Serves: Two
- Prep Time: 15 minutes
- Total Time: 45 minutes
Ingredients
- 2 salmon loin fillets (skin on)
- 2 medium to large floury/starchy potatoes
- 1/2 medium sized Swede turnip/rutabaga
- 4oz trimmed green beans
- 2 tsp freshly chopped chives plus extra for garnish
- A little bit of butter
- Salt and white pepper
- Flour for dusting
- Vegetable oil for frying
- Tartare sauce to serve (optional)
Instructions
Peel the potatoes and Swede and roughly chop. Add to a large pot with enough cold water to ensure they are all fully covered. Season with a little salt and put on a high heat until the water boils, then reduce to achieve a simmer for about twenty-five minutes until softened.
Pour some vegetable oil in to a large non-stick frying pan and bring it up to a medium heat. Scatte some flour on a plate and season. Pat the slamon in the flour on its skin side only and shake off the excess before placing skin side down in the pan. Season the top of the salmon and fry until you can see it has cooked about two-thirds of the way up the side. At this stage, turn the heat under the pan off and turn the fish. Leave it for two or three minutes to complete cooking on the flesh side in the residual heat only. Always remember, slamon is like steak - it should always be served that little bit pink in the centre.
The beans should be added to a pot of boiling, salted water for three minutes to blanche. They should then be drained through a colander.
Drain the potato and turnip and return to the empty pot. Add the butter and some white pepper. Mash with a hand masher before stirring through the chopped chives with a spoon.
Plate the clapshot and the beans, with the salmon alongside. Tartare sauce is optional.
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Deep Fried Fillet of Whiting with Homemade Chips
A simple yet classically delicious dish
Fish and chips today remains as popular in Great Britain as ever it was but, on the face of it at least, there is one huge problem. British fish and chips is made traditionally using either cod or haddock, which also happen to be two of the most endangered species in British waters and fishing grounds. This means that the fish and chips of the present and future has to be made using alternatives if the dish is to survive. One such alternative is the plentiful whiting, a cousin of the cod and haddock. There are some who will doubt the ability of this allegedly poorer relation to form the basis of proper fish and chips but the reality is quite different. Whiting is delicious and a more than worthy modern day ingredient.
Note that it's not essential to use this time consuming method of preparing chips - but hopefully you will find the effort more than worthwhile.
Large baking potatoes make the best chips
- Serves: Two
- Prep Time: 2 hours
- Total Time: 2 hours 30 minutes
Ingredients
- 2 large skinless fillets of whiting
- 2 large baking potatoes
- 4 large lettuce leaves
- 1/2 medium white onion
- 4 tbsp plain/all purpose flour
- Ice cold water
- Salt and black pepper
- 2 lemon wedges to garnish
Instructions
Peel the potatoes and slice and chop them in to chip shapes, about the size of a large, middle finger. Add them to a large pot with enough cold water to comfortably cover them and bring the water to a boil before reducing the heat to simmer for five minutes only. Carefully drain the chips and allow to cool before refrigerating them for a minimum of half an hour in a plastic dish.
Take the chips from the fridge and pat dry in kitchen paper before deep frying at 300F/150C for five minutes. Drain on kitchen paper, cover with a plastic, vented food cover (most commonly used in microwaves) and allow to cool before refrigerating again for a further half hour.
The batter for the fish in this instance can be prepared up to half an hour in advance and refrigerated to rest. SImply add the flour to a dish, season with salt and gently whisk as you pour in the cold water to achieve a consistency of thick cream.
A twin basket deep fat fryer comes in very handy at the next stage as the fish and chips have to be fried simultaneously at a high temperature.
Slice each whiting fillet in half along the natural line. Dip in the batter, drain the excess and add to the hot oil for six or seven minutes until the batter is golden and crisp. The chips require five minutes in the hot oil.
While the fish and chips are frying, shred the lettuce and finely slice the onion to form a bed for the whiting. Drain the fish and chips on kitchen paper before plating up with the lemon wedges garnish for service.
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Fish Tacos Made with Sustainable Coley
A tasty variation on what is notmally a meat or chicken dish
Tacos may be more commonly prepared using beef or chicken but fish tacos are delicious and this recipe should be a welcome addition to any pescetarian diet. Virtually any type of firm fleshed white fish could be used in this dish but in this instance it has been prepared using coley, another presently sustainable member of the wider cod family.
Removing the seeds from the tomatoes and cucumber for salsa
- Serves: Two
- Prep Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 3/4lb to 1lb fillet of coley (skin on)
- 2 medium tomatoes
- 3" piece of cucumber
- 1 large garlic clove
- 1/2 tsp dried chilli flakes (optional/variable)
- 1 tsp roughly chopped basil leaves
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- Sea salt and white pepper
- 4 oz Mexicana or other hard cheese
- 12 large black olives (pitted)
- 6 tortilla wraps
- Flour for dusting fish
- Vegetable oil for frying coley
Instructions
The salsa should be prepared first and - if time permits - covered with plastic wrap and refrigerated for a couple of hours to let the variety of flavours fully infuse. Half the tomatoes and half the cucumber lengthwise. Use a teaspoon to remove and discard the seeds and watery pulp before moderately finely dicing with a sharp knife. Add to a glass or stone mixing bowl along with the ppeled and finely chopped garlic, basil leaves, chilli flakes, extra virgin olive oil and white wine vinegar. Season with sea salt and pepper and mix well. Do be careful with the chilli flakes and add only what you know you can handle!
Mexicana cheese is a hard cheese, laced with Mexican chillies. For this recipe, it (or its equivalent) is finely diced and added to two serving ramekins, likewise the black olives. Shred the lettuce, slice the onion , season and mix together before dividing between two serving dishes.
The reason it is so important that the skin be left on the coley is that the skin will keep the fish in one piece as it cooks. Add some vegetable oil to a non-stick frying pan and bring it up to a firly high heat. Scatter some flour on a plate and season. Pat the skin side only of the coley in the fish and shake of the excess. Place the fillet in the pan, skin side down, and cook over a fiarly high heat until you can see the fish is cooked about two-thirds of the way through. This will take three or four minutes.
Turn the heat off under the pan and turn the fish on to its flesh side. Leave it for a couple of minutes to complete cooking in the residual heat only before transferring it to a plate with a fish slice. The skin should have crisped up beautifully and you should be easily able to pull it fee. Break the fillet in to large flakes and divide evenly between two heated serving dishes.
The tortilla wraps should be heated for about fifteen seconds, one at a time, in a clean, very hot frying pan or skillet before being stacked on warmed plates. Assemble the component parts of your meals and serve immediately.
Note that there is no golden rule as to how the wraps are assembled. You may wish, however, to begin with some lettuce and onion spread along the centre, followed by some coley, topped by salsa, cheese and olives before folding up the sides and tucking in.
by Gordon_Hamilton
Gordon Hamilton has lived in various parts of the UK, from the West of Scotland, to the East of Scotland, to West London. He is presently back living... more »
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