Wild grilled hoki with taramasalata

Prep time 30 mins
Cooking Time 10 mins
Serves 4
  • 4 MSC certified sustainable hoki fillets (look for the MSC blue fish tick)
  • 80g white bread, crusts removed
  • 30g salted cod roe 
  • ¼ brown onion
  • 350ml vegetable oil 
  • 40ml warm water 
  • 1 small bunch chopped parsley 
  • 1 Lemon juice
  • 2tbl spoon extra virgin olive oil
  • ½ tsp cumin seeds 
  • Pinch smoked paprika 
  • Salt to season

When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick

 
  1. To make the taramasalata, soak the white bread in water until soft, 30 seconds or so. Squeeze as much water out as possible and place in a food processor. 
  2. Add the salted cod roe and onion and process until smooth. With the motor running, slowly drizzle in the oil until the mixture emulsifies into a thick mayonnaise consistency. Don’t worry if the mixture is too thick, as adding the remaining ingredients will help loosen the mixture. 
  3. Add warm water to make the taramasalata more “fluffy” in texture and season with lemon juice to taste. Set aside in either piping bag or bowl in the fridge.
  4. Heat a BBQ with charcoal or fry pan with olive oil and cook the MSC certified sustainable hoki fillets
  5. Season with cooked fillets with parlsey, lemon juice, olive oil and salt.
  6. To plate, add generous amount of taramasalata, top with fillet and add the extra dressing. Dust with smoked paprika and season if needed. 

Ingredients

Method

  • 4 MSC certified sustainable hoki fillets (look for the MSC blue fish tick)
  • 80g white bread, crusts removed
  • 30g salted cod roe 
  • ¼ brown onion
  • 350ml vegetable oil 
  • 40ml warm water 
  • 1 small bunch chopped parsley 
  • 1 Lemon juice
  • 2tbl spoon extra virgin olive oil
  • ½ tsp cumin seeds 
  • Pinch smoked paprika 
  • Salt to season

When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick

 
  1. To make the taramasalata, soak the white bread in water until soft, 30 seconds or so. Squeeze as much water out as possible and place in a food processor. 
  2. Add the salted cod roe and onion and process until smooth. With the motor running, slowly drizzle in the oil until the mixture emulsifies into a thick mayonnaise consistency. Don’t worry if the mixture is too thick, as adding the remaining ingredients will help loosen the mixture. 
  3. Add warm water to make the taramasalata more “fluffy” in texture and season with lemon juice to taste. Set aside in either piping bag or bowl in the fridge.
  4. Heat a BBQ with charcoal or fry pan with olive oil and cook the MSC certified sustainable hoki fillets
  5. Season with cooked fillets with parlsey, lemon juice, olive oil and salt.
  6. To plate, add generous amount of taramasalata, top with fillet and add the extra dressing. Dust with smoked paprika and season if needed. 
Your guide to sustainable seafood

Your guide to sustainable seafood

Find out where to buy, what to look for and the questions to ask.

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