Martin Shanahan has shared some of his recipes from best-selling Martin's Fishy Fishy Cookbook, with a plea to everyone to keep eating fish and support our fishing industry.
Here are three of our favourite Fishy Fishy Recipes
1 litre fish stock 225ml cream
30g softened butter 30g flour
1 tablespoon mustard powder
900g fresh white fish that has been skinned, boned and cut into cubes
150g leek 200g carrot
500g mashed potato butter
Parmesan cheese, grated
Preheat the oven to 170ºC.
Make a velouté sauce by bringing the stock and cream to the boil. Mix together the butter and the flour, and beat this roux, small piece by small piece, into the liquid. Stir until the sauce thickens.
Steam the fish until just cooked. Grate the carrot, and finely slice the leek.
Gently stir the fish and vegetables into the sauce and pour into an oven-proof casserole, then top with a layer of mashed potato. Dot with butter, and sprinkle over grated Parmesan cheese. Bake in the oven for 15 minutes, until hot through, and golden.
Penne pasta with tuna in tomato sauce
1 onion, finely chopped
1 clove garlic, sliced
2 tablespoons vegetable oil
425g can whole plum tomatoes
1 tablespoon tomato paste
salt and sugar to season
250g fresh tuna vegetable oil for cooking salt and pepper
200g penne pasta
handful each of black olives and capers basil
Put the pan on the heat over a medium heat, add the oil, the onion and garlic and cook until softened. Chop the tomatoes roughtly — you donʼt want the sauce too smooth. Add the tomatoes to the softened onion and then add the juice. Add a tablespoon of tomato paste.
Add a splash of water. Cook for 15 — 20 minutes. Season with salt and sugar.
To prepare the tuna, cut into finger strips. Put another pan on the heat, and when very hot add some oil.
Season the tuna and place in the hot pan. Cook briefly, tossing in the oil, for just a couple of minutes.
Cook the pasta in boiling water, and drain. Add the capers and olives to the tuna, and then the tomato sauce. Toss with the cooked pasta and serve garnished with the basil.
Hake with fennel, orange and beetroot
Fennel and orange:
1 fennel bulb
1 small onion
1 tablespoon cooking oil
handful of capers
knob of butter
2 cooked beetroot
the juice of 1 orange
handful fresh mint, chopped
3 tablespoons Irish rapeseed oil (or olive oil)
2 fillets of hake, skinned
flour, seasoned with salt and pepper
rapeseed oil or vegetable oil for cooking
Cut the fennel in half, remove the heart and shred finely. Finely dice the onion. Heat a large frying pan and add the oil, cook the onion over a medium heat for a minute to soften, then add the fennel and a couple of tablespoons of water. Turn down the heat and simmer, partially covered, for 8 — 10 minutes. When it is cooked, add the capers and a knob of butter. Cube the cooked beetroot and put in a bowl with the orange juice, mint and rapeseed oil.
Dip the fish in the seasoned flour. Tap off excess flour. Heat a frying pan and add some rapeseed oil. Fry the fish on a high heat for 3 — 4 minutes. Turn over and cook a further 3 — 4 minutes on the other side.
To finish the dish, put a spoonful of fennel on the plate, top with the fish, and garnish with the beetroot and a drizzle of rapeseed oil.