World Oceans Day! Celebrating sustainable seas!
Lauren and I seem to have this unquenchable desire to share our ocean knowledge with the world (even if the world just wishes we’d shh sometimes!) but on World Oceans Day last week, we had all the excuse we needed to head out and take a message about ocean sustainability to the masses!
We were welcomed to the Earth Fair Market in Tokai by Jacqui – a wonderful lady equally full of enthusiasm for environmental causes – we hope to share many more great events with her in the future. We had a fantastic time chatting to the young and old market go-ers. It was truly humbling to have so many people genuinely interested in the message and eager to learn more.
The stall holders were just as interested as the market goers, and I now have a list of contacts who have requested more cards to hand out at cooking classes/other markets with their produce – these are being passed directly to SASSI. One stall which particularly embodies the sustainability message is Delicious Fish – who only sell green listed fish and took a pile of SASSI cards to prove it!
We were gifted a delicious selection of the produce from this stall and here I share the first of my recipes using these sustainable delights:
Smoked Angel Fish Cakes with a not really tartare sauce (and the obligatory poached egg!)
Taking inspiration from the many yummy salmon fishcake recipes I’ve sampled in my not-so-sustainable past, I decided to make a version with the delicious smoked Angel Fish kindly given to me by Delicious Fish. This recipe is a really great example of how to buy decent produce and make it go a long way. Only requiring a small amount of the rich fish to make a lot of fish cakes, this recipe is also pretty healthy but still snazzy enough for a special lunch/supper – the olive paste really makes it as it imparts a slightly purple tinge to the sauce.
Serves 2 (makes 4 medium sized fish cakes)
For the fish cakes:
100g shredded smoked Angel Fish (careful of any bones)
3 large potatoes
2 tbsp grated parmesan
Juice of half a lemon
1 tsp of capers, chopped
1 tsp of chopped, fresh parsley
1 egg white
1 slice of wholemeal bread made into bread crumbs (the ends of the loaf work great for this)
Ground black pepper
For the sauce:
2 tbsp of mayonnaise (ideally make your own, tastier, better for you and you can use free range eggs – I’ll get a recipe up soon)
1 tsp pickled lemon and olive tapenade (I bought this at Porter Estate Market, but some chopped black olives and lemon juice will suffice if you don’t have/wish to buy).
2 eggs to poach (see my method here)
Peel the potatoes, chop them in to small chunks and boil in salted water until soft. Drain and roughly mash with a fork. Add the shredded fish, lemon juice, black pepper, capers and parsley and stir well so herbs etc are evenly distributed. Divide in to 4 and roll into balls and flatten slightly. Put the egg white and bread crumbs on separate plates. Dip the fish cakes in to the egg white and then in to the bread crumbs. Fry lightly on each side in a little olive oil until golden brown.
Whilst the fish cakes are frying, make the sauce and poached the eggs. Mix the mayonnaise with the olive paste and season with pepper. Poach the eggs.
Place 2 fishcakes on a plate, top with a poached egg and then drizzle the sauce over the top.
Delicious with a dry, citrusy, white wine.
Dietary note: This could be done without the bread crumbs to make a gluten free version. A little egg white may help bind the mixture more.