Tony loves experimenting with food tastes. One pot meals are his favourites, if they are curries or stews he adds his own blend of flavours.
Haddock and Chips
Recently I’ve been enjoying watching the documentaries about trawlermen, but I have been surprised and disgusted by the quantity of fish that is thrown away. Tons, perhaps thousands of tons of good quality and supposedly endangered species are being dumped because of either the quota system or trawling methods. Species like Cod and Haddock which are probably the nation's favourites are dumped because of ridiculous rules. Once again, our politicians have and are letting us down, after this last year’s revelations we all know that they are not to be trusted. Perhaps they are all too busy filling in their expense forms to bother about an issue such as this.
To the rescue, I am delighted to see is Hugh Fearnley-Whittingstall, last time he took on Tesco and the supermarkets about the treatment of battery hens he really shook things up. I just hope that he can galvanise the nation into putting pressure on our politicians and get something done about it.
The onus is on us, however, firstly to change our demand for these fish and to buy and ask our fishmongers to supply alternative fish, Pollack, and monkfish are just as tasty as haddock and cod. I personally like Sea Bass and flatfish such as lemon sole, and of course fish like mackerel which seems to be quite abundant around our shores.
The fisheries minister Richard Benyon showed just what the government know about fish and what’s going on when HFW invited him to Billingsgate to check out the fish. After the questions were over and everyone had agreed that the current Common Fisheries Policy is nuttier than a lorry load of squirrel poo, HFW sprung a surprise on the minister.
HFW has lined up the seven most important species for the British fishing fleet. ‘Name them, he challenges the man from the ministry.’
"Oh God, this is so cruel," Benyon moaned, caught entirely off-guard by HFW. "I'm a land-lubber. I come from as far away from the sea as you possibly can. [sorry I thought this man was in charge of our fishing interests, I believe he was even shadow minister for fisheries.]
So what do you think, can we make a difference and shake up this and other useless MPs.
This might sound an odd combination, but trust me, it is very good and healthy.
450gms fish, [pollack, monkfish anything you like]
6 spring onions;
Stick of celery
Herbs coriander, parsley, dill,
1teaspoon of lemon grass paste
Garlic powder, ginger powder, coriander powder one dessertspoon of each.
A splash of; Chinese cooking wine, white wine vinegar, Chinese style fish sauce [instead of salt] and two tablespoons lemon juice.
A deep frying pan with a lid or similar.
Fine chop the onion and the celery, and course chop the spring onion, [you could also add slivers of carrot] slice the fish into strips.
Extract the lemon juice and grate the rind.
Sweat the onion dry and then add a little oil, mix in the celery and mixed powders. keep everything moving so as not to burn, now add the wine etc. give it a good stir. If it is a little bit dry, add more lemon or add some orange juice.
Now place the fish in strips on top of the mix, pour a little more lemon juice over them, then sprinkle with herbs, and then just let it steam.
Don’t over cook the fish!
Serve with trad vegatables or pasta, noodles, or rice.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
A delicious healthy meal for two
- 450gms Fish, Whatever you like
- one Onion, finely chopped
- six sping onions, chopped
- herbs parsley, tarragon, dill, fresh or dried
- one stick celery
- one lemon,, juice and zest
- two tablespoons Balsamic vinegar
- one tablespoon Worcestershire sauce
- one tablespoon anchovy paste or 4 anchovies
- a good splash chinese cooking wine
- teaspoon of each garlic, corriander, ginger powder
- Fine chop the onion and the celery, and course chop the spring onion, [you could also add slivers of carrot] slice the fish into strips.
- Extract the lemon juice and grate the rind for the zest
- Sweat the onion without oil to begin with, and then add a little oil, mix in the celery and mixed powders.
- keep everything moving so as not to burn, now add the wine etc. give it a good stir. If it is a little bit dry, add more lemon or add some orange juice.
- Now place the fish in strips on top of the mix, pour a little more lemon juice over them, then sprinkle with herbs, and then just let it steam.
- Serve with, noodles, rice or on toast
This is a tasty healthy meal, fish is full of all kinds of good stuff for our bodies.
You can enjoy this with a nice bottle of slightly chilled white wine, or a tangy fruit drink.
Tony Mead (author) from Yorkshire on April 25, 2012:
Derdriu, About 75 miles is more accurate, it's about that to the Lancashire coast, and the Yorkshire coast at the other side from here. At long last there is new legislation going through to try and address the problem. Politicians always come out with lame excusses if you can get an answer from them.
I'm going to cast off now and splice the main brace.
ttfn, many thanks for your comments and interest.
Derdriu on April 24, 2012:
Tony, What a stressful situation for fish and for fish-lovers! It's a bit of a surprise to read a land-lubber excuse from an Englishman. Is it not true that no point in England is more than 50 miles/80.47 kilometers from the sea?
Respectfully, and with many thanks for sharing, Derdriu
Tony Mead (author) from Yorkshire on February 07, 2011:
Thanks Gordon for the comment
Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on February 05, 2011:
Agreed absolutely, Tony. For too long, we have been Brussels' whipping boys and it is far beyond time that issue was redressed. Hopefully, Hugh's campaign will be a step in the right direction and I know that I for one am going to do everything in my power to back it. As a lifelong sea fisherman, this is a subject that is very, very close to my heart.
Tony Mead (author) from Yorkshire on January 28, 2011:
yes you are right, but don't you think it is time we stood up for ourselves in Britain. we get bullied by everyone, because they take tolerance for weakness.
Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on January 27, 2011:
I need to restrain myself here and be careful what I am saying because I feel so strongly about this issue. Suffice to say that I am with you one hundred percent!!
I will say only that I consider the quotas and present legislation to be the symptoms, not the root cause of the problem. Brussels - or anyone on the European continent - telling me what to do in any sense leaves a very sour taste in my mouth... ;)