Health
Cookbook: Canned Fish Cookbook by Burt Van Olfen
From the heat of the Michelin-starred kitchen in Paris to a trip world Meeting a fisherman for a full understanding of sustainable seafood practices, Bad van Olfen’s knowledge of fish, and how to prepare for it are great.
He put that knowledge and the thoughts and ideas of men and women fishing for a living into a new recipe book, the Tinned Fish Cookbook. In it, he takes a modest can of seafood and shows how diverse the content is, healthy and sustainable (long shelf life). But most often it reveals how much taste and flavor can be packed under the ring pull.
Here is what you need to know …
Book: A book of canned fish dishes by Bert van Olfen.
Who will like it? Frankly, everyone. If the food sometimes feels like chores, the canned fish promises something new (if you’re away from the tuna), affordable, and something you can store in your cupboard for months (if not years) To do. It’s the ultimate store cupboard, what’s in dinner, and a back-up ingredient.
What are you trying to get us to cook? Literally canned fish. On the continent, of course, beautifully designed cans contain a silky, oily, preserved treat that can serve as a plate dish or the main focus of a dish. Yet, in the United Kingdom and Ireland, the potential for inclusion in a supermarket canned fish corridor is often overlooked or actively avoided. Canned fish can provide delicious Omega 3 cheaply and easily. It is also highly adaptable, with MSC approved options readily available.
Van Olfen recipe Whether it’s tuna lasagna, sardines and leeks tart, mackerel and mushroom risotto, smoked herring shakshka, we provide an accessible route to experiment and get the most out of every canned seafood we pass by. I will.
Is it easy to use? very. The fish itself is already boneless, ready to fillet and fill, and the recipe method is very short. In some cases, there are more assemblies than in the actual cook (after all, canned fish is already cooked). Your main obstacle is to beat anyone in your household who believes you have a dislike for canned fish-but hopefully taste should solve that problem.
The best recipe is … salmon fish cake with chimichurri, mackerel asparagus salad with sesame vinaigrette (recipe below), and toss between anchovies with toast and tomato confit. Yam.
The recipe most likely to post a photo on Instagram is … tuna melts with ketchup-it looks very oozing, decadent and golden.
The dish we are least likely to try is salmon toast with eggs scrambled. It’s mostly simple, so you probably never need to reference a recipe (this isn’t a bad thing).
Overall rating: 8 / 10-It’s packed with smart, concise, bright and colorful recipes rather than the metal gray and brown you’d expect from canned foods (especially canned fish). A wonderful, refreshing and encouraging collection.
How to Make Mackerel Asparagus Salad with Sesame Vinaigrette from Bad Van Orfen’s Canned Fish Cookbook …
material:
(2 side dishes)
For salad:
200g green asparagus, tough end cutoff
125g canned mackerel in sunflower oil
Olive oil
Salt and pepper taste
1 spring onion, sliced into a ring
A handful of shiso leaves (optional)
For sesame vinaigrette:
2 tbsp sunflower oil
1 tbsp sesame
1 tbsp black sesame
3 tbsp vinegar
3 tbsp mirin
1 tbsp soy sauce
Method:
1. To make asparagus: Place a grill pan over high heat. Polish asparagus with olive oil and roast for 6-8 minutes. Allow to cool slightly before cutting into 1 inch (3-4 cm).
2. To make vinaigrette: Heat sunflower oil in a frying pan over medium high heat, add both types of sesame seeds and stir until the seeds discolor and fragrance. Transfer seeds to a small bowl and allow to cool.
3. Put vinegar, mirin and soy sauce in a bowl containing sesame and smooth with a fork. Set the dressing aside.
4. Place the green asparagus on a platter and drizzle half of the dressing and toss with it. Finely chop the mackerel and place it on the asparagus salad. Add a little dressing and season with salt and pepper. Serve onions, perilla leaves, and asparagus with the rest of the dressing if used.
Canned Fish Cookbook: Easy Sea-to-Plate Food-Sustainably Canned, 100% Tasty by Bert van Olfen. Experimental translation (experimentpublishing.com). Photo David Loftus. The price is £ 14.99. Available now.
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