Stokes Sauces: Fish Friday - fresh, seasonal, sustainable

Wednesday 27 February 2019

Fish Friday - fresh, seasonal, sustainable

Halibut - and more

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Halibut is the largest of the flat fish in our oceans, growing to the size of a door with facial features the likes of which Pablo Picasso would have been proud.

Whilst Atlantic halibut has declined to 'endangered' levels, our fishmongers (independent and supermarket) only stock certified farmed or line-caught North Atlantic halibut.

March opens the halibut-sized door to their prime season. Also in season are sardines, oysters, cod, salmon and mussels.

Sardines

You can't walk down an Algarve street without smelling sardines as they grill all day long to be served with confit potatoes. More daintily try them as an elegant starter served in pasta shells filled with a finely cut ratatouille, flavoured with Stokes Bloody Mary Ketchup.

Mussels Provencal(ish)

Here's how:

We usually buy mussels in a sac, one will do for a delicious starter, two for a sharing main. Make a tomato-based sauce with 2 tins of chopped tomatoes 175 ml of white wine, 2 cloves of grated garlic and a handful of chopped parsley. Let this simmer on a gentle heat.

Now for the flavour:

To enhance the tomato add Stokes Tomato Ketchup to taste (2 or 3 tbsp); for deep tomato with gentle curry flavours add Stokes Curry Ketchup; for a smoky chilli warmth add Stokes Chipotle Ketchup.

Simmer for 5 minutes then add the mussels, cover and cook for 5 to 7 minutes. Stir the contents very gently then spoon the mussels and sauce into a serving dish, discarding any mussels that have not opened.

A good chunk of bread is essential to soak up all that amazing sauce.

Simple Poached Halibut

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Here's how:

As a main course for 2 people use 2 halibut fillets weighing about 150 g to 170 g each.

To give it a little colour, mix 2 tbsp of Stokes Garlic Mayonnaise with 2 tbsp of crème fraîche and a pinch of saffron and brush it onto the fish.

For the poaching liquor: Soften 1 shallot in butter and add 3 sliced leeks, 1 tsp of chopped thyme, 2 tbsp of Stokes Cider & Horseradish Mustard and 150 ml of white wine.

Bring this up to a gentle simmer, add the fish and poach for 8 to 10 minutes. Drain the leeks from the liquor, pop the halibut on top and serve.

Rainy day BBQ Salmon

This is a lovely way to give a subtle BBQ flavour, even on a rainy day.

Here's how:

Take a nice fillet of salmon each and brush them on both sides with Stokes Original BBQ Sauce. Pre-heat a medium grill and, unusually, put the fillets skin side down on the grill rack. Put this under the grill for just 1 minute then turn the fillets skin side up and pop them back under the grill for 4 to 6 minutes.

Make the dressing by halving cherry tomatoes and mixing them in a bowl with 2 finely chopped shallots, 2 tbsp of chopped parsley, 2 tbsp of chopped capers, a drizzle of olive oil and 1 or 2 tbsp of Stokes Sweet Chilli Sauce.