MSC認証の水産物を選ぼう

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

  • 4 sticks of forced rhubarb, cut into 2 inch lengths
  • 3 tbsp honey
  • 1 bay leaf
  • 2 tbsp of red wine vinegar
  • 1 orange - zest and juice
  • 1 large bunch of fresh dill
  • 250 ml oil (a mixture of olive and vegetable oil works best)
  • 2 large free-range egg yolks
  • 1 tsp Dijon mustard
  • juice and zest of 1/2 a lemon
  • 1 x 1.5 kg MSC certified salmon side, scaled

    Serve alongside

    New potatoes
    Watercress
  1. To make the rhubarb, place all the ingredients into a large saucepan and add a splash of water. Cover and cook over a low heat for 30 - 40 minutes until everything has softened and you are left with a chunky sauce. You may need to add more water to stop the sauce from getting too dry, so keep checking on it every 10 minutes or so. Set to the side until you need it.
  2. To cook the salmon, place a large roasting tin over two hobs and fill half way with water. Place the salmon in, skin side down, along with 2 bay leaves and the peppercorns and bring to a simmer. Cook for 10 minutes or until the salmon is cooked through. You can do this in the oven as well - just cover the roasting tin with foil and place in the oven at 180 C/160 C fan for 20 minutes.
  3. Make the mayo whilst the salmon is cooking by cracking the egg yolks into a large bowl and adding the dijon mustard and a pinch of salt. Whisk together and start to gradually add the oil - you need to do this super slowly or the mayonnaise will split - a teaspoon at a time is best if you’re unsure. You can start to gradually increase the amount of oil added as you see the sauce beginning to emulsify until all the oil is added. If everything gets a little bit thick just add lemon juice or water to thin to your desired consistency and then stir in the lemon zest.
  4. Blitz the dill with a splash of water in a blender and then fold that into the mayonnaise.
  5. Serve the salmon, rhubarb and dill mayonnaise with plenty of buttered new potatoes and some watercress.
 
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