By Iheoma Okoroma | March 29, 2011 1 Comment

Many experts believe we don’t eat enough fish whether because of the expense, taste or simply lack of imagination of the many ways fish can be prepared and presented.

So to reintroduce fish as you may not have seen it before Young’s Seafood launch their Chip Shop Mackerel and Kingsmill Breaded Cod lines amongst other treats in the very pleasant surrounding of the aptly named Blue Fin Building in South East London.

 Young’s chefs Serge Nollent and his assistant are busy preparing a variety of fish feasts in the well equipped stainless steel kitchen.  Young’s nutritionist Dr Clare Leonard is also on hand to discuss the health benefits of including more fish in the diet and talk tasters through their samples. Our taster learned there are approximately 86,000 species of fish living in the sea. Shame there isn’t time to try all those in a lifetime.   

 

DISHES MAKING THEIR DEBUT

   

CHIP SHOP MACKEREL

– A crispy mackerel fillet coated in a beer laced batter and served on a garnish of rocket with homemade mayonnaise and sliced lemon this dish is truly a breath of fresh air. With no hint in taste of being previously frozen this gorgeous morsel tastes every bit as good as fish straight from the stall. In all honestly it might have well jumped out of the sea, rolled itself in batter and then into the pan it is that tasty..

If battered mackerel ever makes it to the chip shop it should compete well against such main staples as cod and haddock. * Mackerel is an oily fish, high in Omega 3 oils, recommended by nutritionists for beneficial properties including improving the memory and reducing joint inflammation  

 

COD WITH KINGSMILL BREAD BATTER– Served with rocket and red onion salad, parmesan sauce melon balls, sautéed tomatoes and fresh basil Our taster felt at times however that the taste of the batter overshadowed that of the fish but this shouldn’t prevent this offering from being enjoyed in droves.  * Kingsmill sell a range of white and brown bread in recyclable packaging.   

 

COLUMBIAN KING PRAWN SALAD– Frozen prawns served with a salad of sliced mango, pomegranate seeds, cucumber, avocado, watercress and all tossed in olive oil. The prawns are firm fleshed and delicious, once again tasting as good as fresh specimens. Apart from the glorious blend of colour in this platter the fruit acts as an instant pick me up in addition to being extremely healthy for you.  * Columbian fish farming methods are amongst the most advanced in the world   

 

FISH FINGER SANDWICH– Food on the go which is easy to make and convenient at any time of the day or night. Just plop your finger between two halves of buttered bread and done. What else could our taster add?  

Our taster’s verdict? The battered mackerel won this presentation hands down closely followed by the Columbian king prawn salad. Go to www.youngsseafood.co.uk for more fish inspiration…here’s a couple of their classy fish recipes below!

 

 

Smoked Haddock cheese and tomato bake

 

 

Cooking time 30 mins

What you will need;

 

 

·                     250g Natural Smoked Haddock Fillets, skinless, boneless

• 2 Red Onions cut into slices
• 6 ripe Plum Tomatoes quartered (Very ripe, this adds sweetness to the dish, you can also use any          variation of tomato IE cherry, vine etc)
• 4 peeled and crushed Garlic Cloves
• 2 sprigs of Rosemary
• 40g Mozzarella (broken up)
• 40g Grated Extra Matured Cheddar Cheese
• Olive Oil
• Sea Salt (a little as the smoked haddock has already been salted)
• Freshly ground Black Pepper

 

Preheat the oven to 190°C/375°F/Gas 5. Pour the olive oil into a heated frying pan and sauté the red onions, garlic and tomato quarters for 2/3 minutes until tomatoes have softened, season with salt and pepper.

Put into an oven proof dish, place the Haddock on top, season, sprinkle the cheese over the top (be generous with the cheese) place the Rosemary sprigs on top and drizzle with olive oil.Place on a baking tray and cook for 20 minutes until golden brown.

Serve with Cucumber and Mint salad

Serves 2

(Recipe by Serge)

 

Prawn, mango and pomegranate salad (slightly different dressing to what Serge did on the day)

Serves 2

Cooking time 30 mins

Recipe by Serge

 

You will need;

• 1/2 Pomegranate (only the seeds)
• 50g Rocket
• 50g Watercress
• 1 tablespoon fresh Coriander (roughly chopped)
• 1/2 Mango (peeled & sliced)
• 200g Tiger Prawns (Cooked and Ready to Eat)
• 1 Bramley Apple (Peeled & diced)
• 1/2 Red Onion (peeled & sliced into small wedges)
• Pinch of Sugar
• 20g Parmesan Cheese (thin shavings)
• 1 tablespoon of Butter
• 3 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Balsamic Vinegar (Boil to reduce to a syrup, then leave to cool)
• Juice of 1/2 Lemon
• Pinch of Salt Pepper

Lets Get Started!

To make the dressing – Put the pomegranate seeds into a bowl along with the reduced balsamic vinegar, salt and pepper, add olive oil and lemon juice and mix together.

 

Apples – Melt butter in a frying pan over a medium heat, then add apples and sugar, stirring occasionally until apples are caramelised. This takes about a minute. Set aside.

 

Building the Salad – Place rocket and watercress into a bowl, toss in a little dressing (keep some dressing for the presentation) and mix together gently, careful not to break the leaves (you can add a little more olive oil to the leaves if you like).

 

Make a ball of the leaves in your hands and place onto a plate. Put tiger prawns on top and around the sides, scatter the caramelised apple around the bottom, place the mango over the top. Drizzle with the left over dressing and finish with some shaves of parmesan.