IN SEASON
MEDITERRANEAN HERRING Buying fi sh
The fi sh counter can be a daunting experience, but there are fi ve simple pointers to remember, says Mark Puckey, head lecturer at Padstow Seafood School:
1 Smell – a fresh fi sh should not smell ‘fi shy’ 2 Eyes – fresh fi sh should have clear eyes, not cloudy
3 Gills – lift the gill and look for the bright red fl esh underneath, this is the sign of a fresh fi sh
4 Colour – look for discoloration, brown or yellow edges, as these are signs of aging fi sh
5 Slime – the clearer the better, as fi sh get older slime turns brown and then disappears altogether
Look out for the ready-prepared mixes of rubs in the herb and spice section of the supermarket. They are ideal for fi sh.
Prep time: 2 minutes Cooking time: 5 minutes
Serves: 2
❤ 230g herring or mackerel fi llets ❤ rind and juice of half lemon ❤ rind and juice of half lime ❤ 2 tbsps ready-made Mediterranean spice rub ❤ lime to garnish
1 Preheat the grill
2 Place the fi sh onto a board skin side up and make 3 diagonal cuts on the skin of the fi sh. Spoon over the rind and juice of the lemon and lime and rub with the spice mixture.
OYSTERS AU GRATIN
Prep time: 5 minutes Cooking time: 8 minutes
Serves: 2
❤ 6 fresh oysters, cleaned and shucked ❤ 2 streaky bacon rashers, fi nely chopped
❤ 30g celery, fi nely chopped ❤ 4 baby asparagus tips, fi nely chopped ❤ salt and black pepper ❤ 30g grated mozzarella cheese
1 In a small pan cook the bacon for 1-2 minutes until crispy.
2 Add the celery and asparagus and season.
3 Spoon the bacon and asparagus mix- ture over the oysters.
4 Sprinkle over the cheese.
5 Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.
3 Cook under the grill for 4-5 minutes, or until crispy.
4 Garnish with lime and serve with a mixed salad. Recipes from
www.fi shisthedish.co.uk
12 | THE WEST COUNTRY FOODLOVER
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