Using sustainable sourced seafood
.tmb-author.jpg?Culture=en-AU&sfvrsn=3405b1ba_1)
When shopping for your ingredients, look for seafood with the MSC blue label, to ensure you are helping to protect the ocean environment for future generations.
Prep time
30 mins
Cooking Time
10 mins
Serves
4
Ingredients
- 4 MSC certified sustainable hoki fillets (look for the MSC blue label)
- 30g salted cod roe (look for the MSC blue label)
- 80g white bread, crusts removed
- 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
Method
- Soak the bread: 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.
- Blend the base: 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.
- Adjust the texture: 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.
- Cook the fish: Heat a BBQ with charcoal or fry pan with olive oil and cook the MSC certified sustainable hoki fillets
- Season the fish: Season with cooked fillets with parlsey, lemon juice, olive oil and salt.
- Serve and enjoy: To plate, add generous amount of taramasalata, top with fillet and add the extra dressing. Dust with smoked paprika and season if needed.
Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquettes to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. For more tips please visit our Foodie's Guide.
