MSC認証の水産物を選ぼう

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    MSC「海のエコラベル」のついたシーフードを選べば、適切に管理された、持続可能な漁業を応援するという前向きな選択をしつつ、そのシーフードを味わうことができます

    MSC認証漁業を行う皆さんは、海の環境を保護しようとしています。

    あなたが、持続可能な漁業で獲れた水産物を購入することで、より多くの小売業が持続可能な製品を仕入れるようになります。

    その結果、より多くの漁業を改善させMSC 認証を取得するよう働きかけることが出来るのです。

    MSC認証の水産物を使ったレシピ集

    材料

    方法

    • 400g (14 oz) sushi-grade salmon fillet, skinned
    • 100g (4 oz) thinly sliced smoked salmon
    • 1 large clove garlic, very finely chopped
    • 3 shallots, peeled, very finely chopped
    • 1 tablespoon freshly squeezed lemon juice
    • ½ teaspoon salt
    • 12 turns of the black pepper mill
    • 1 pinch of cayenne pepper
    • A few drops of Worcestershire sauce

    For the garnish

    • 24-32 sprigs of lambs lettuce
    • Extra virgin olive oil
    • Balsamic vinegar
    • Coarse sea salt
    • Coarsely ground black pepper
    1. Cut the salmon fillet and smoked salmon into thin strips about 5mm ( ¼ inch) wide.  Place into a bowl with the remaining ingredients and mix together well.
    2. Line four 7.5cm (3 in) ramekins or similar sized containers with clingfilm, leaving the edges overhanging. Divide the tartare mixture between the ramekins and press down lightly, so that the tops are smooth.
    3. Invert the ramekins into the centre of four of the largest dinner plates you have – the bigger the better. Remove the ramekin and clingfilm and arrange six to eight sprigs of lamb lettuce evenly around the edge of each plate.
    4. To finish, drizzle a little olive oil over the leaves and around the outside edge of each plate and add a few drops of balsamic vinegar in between the streaks of oil. Finally, sprinkle with a little sea salt and black pepper.
    5. Serve straight away, with a bowl of extra salad if you wish. Enjoy!

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