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Mushy pea fish fingers
Sweet potato starfish
Salmon mini fillets in tempura batter
with a herb cobbler, and a salmon, chickpea and spinach balti. Dr Patricia Mucavele, head of nutrition at the Children’s Food Trust, concedes cooks and caterers struggle to get children to eat oily fish, which can have a stronger taste. The trust sug- gests combining a small amount of oily fish, such as salmon or mackerel, with white fish in a pie or a casserole, for example. Mucavele says it is also important to reflect popular eating trends, particularly when it comes to secondary pupils. The ‘grab-and-go’ concept has proved a hit and Fish Recipes and Tips features a recipe for pea and mint-topped pollock with wholemeal pitta bread, tomato salsa and natural yoghurt. The dish is on-trend for casual dining and ticks the boxes for pro- tein and carbohydrate content to sustain teen- age energy levels. More than 3,500 schools in the UK now
have MSC supplies, ensuring traceability and sustainability – and school inspection approval.
An MSC spokesman says: “From Sep- tember this year, Ofsted inspectors will be expected to put a greater emphasis on school food than ever before. Schools that have MSC certification will be able to use the specially designed resources available from the MSC
30 | The Caterer | 31 July 2015 White fish
●●White fish is low in fat and makes a healthy alternative to red or processed meat, which tends to be higher in fat, especially saturated fat.
● ●White fish also contains omega 3 fatty acids, but at much lower levels than oily fish.
● ●Unlike oily fish, most white fish does not carry a restriction on the number of portions that can be eaten each week. (Exceptions are sea bream, sea bass, turbot, halibut and rock salmon, which may contain similar levels of certain pollutants as oily fish.)
● ●Non-oily fish includes haddock, plaice, coley, cod, canned tuna, skate and hake.
Nicole Pisani
to support in this aspect, helping caterers and teachers to educate pupils about certified fish and marine sustainability.”
The MSC provides free education resources, including fun educational posters, assembly plans and teachers packs, to help children learn about fish species and sustainability. There are eight MSC-certified contract caterers and 12 UK suppliers and brands carry- ing MSC certification that focus on education. M&J Seafood’s dishes include MSC mushy pea fish fingers, MSC sweet potato starfish and MSC popcorn fish, the colours and pres- entation of which are designed to capture chil- dren’s interest.
Nicole Pisani Nicole Pisani is the school cook who banished fish fingers. “I didn’t ban them so much as stop ordering them,” says Pisani, former head chef at Yotam Ottolenghi’s Nopi in Soho. Today, she devises menus and runs the kitchen at Gayhurst Community School in Hackney. Giving frozen fish fingers the boot was a controversial decision and the chef faced her critics at heated school council meetings. “I keep saying there should be more chefs in schools. There is no point in doing the job just to fry fish fingers in a fryer,” says Pisani.
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