France’s leading Sea Life Centre Nausicaa, located in Boulogne, has recently introduced some delicious recipes as part of their “Mr Goodfish” conservation campaign. The aim of the campaign is to engage the public in the preservation of marine resources.
The “Mr Goodfish” campaign has been introduced to encourage better practices throughout the entirety of the supply chain, from fisherman to consumer, and to showcase those fishing businesses, fishmongers and restaurateurs who respect the principles of sustainable development around the world.
In this sense the recipes developed by Nausicaa are specifically designed to help the “Mr Goodfish” campaign and to give restaurateurs and consumers some delicious and environmentally friendly ideas. They are specially tailored to include fish which are plentiful in certain seasons so that the more scarce species are protected. Nausicaa’s on site restaurant and two cafes are leading the way by using the sustainable recipes. (See examples below for ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’ and ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’).
Boulogue’s local restaurants have followed suit and joined the campaign; working closely to the list of species that Nausicaa has supplied. For example, Head Chef of ‘The Matelote’ proposes a seasonal dish involving Coley, a species which is plentiful this time of year. This delicious creation, titled ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’, is easy to make, inexpensive and promotes conservation. Another delectable recipe is ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’; utilizing sustainable resources with mouth-watering results, while encouraging the public to do the same.
Shockingly, the Mr Goodfish website states that “according to the Food and Agricultural Organisation of the United Nations (2008), 52% of stocks (of the 200 most consumed species) are fully exploited, 19% are overexploited and 8% are depleted. This means that the proportion of stocks for which the maximum wild capture potential has been reached or exceeded stands at 79%.” Proving just how necessary this campaign is.
Notes for Editors
TO MAKE: ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’
YOU WILL NEED: Coley, Tagliatelle, Basil, Garlic, Pine Nuts, Parmesan, Olive Oil, Salt and Pepper Seasoning.
DIRECTIONS: Crush the basil, garlic and pine nuts together to make a paste. Thicken the paste by adding parmesan, or soften the paste as desired by adding olive oil. Fillet the Coley to produce two large escalopes and then roll in flour. Season with salt and pepper and pan fry on a high heat until the fish is nicely coloured on the outside.
SERVING SUGGESTIONS: Arrange the Coley on a layer of tangliatelle and then pour over the pesto sauce. Add a few diced tomatoes and basil.
TO MAKE: ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’
YOU WILL NEED: 6 shrimps of Madagascar, Shellfish comsommé, Black winter radishes, Thaϊ Sauce, Fresh coriander and Salt.
DIRECTIONS: Peel the black winter radishes and cut into half cm thick matchsticks or grate. Steep the radishes in cold water for 10 minutes then strain. Thicken the comsommé by infusing some ginger. Place the Madagascar shrimps onto a wooden skewer, piercing them through their sides. Pour a small amount of olive oil onto a plate a roll the shrimps in the oil. Season both sides with salt. Lightly oil the hot roasting plate (la plancha) and place the skewered shrimps onto it. Allow the shrimps to roast until they turn pink, then golden in colour.
SERVING SUGGESTIONS: Arrange the radish on a plate, and place the skewered shrimps on top. Then pour over the Thaϊ sauce and garnish with a few sprigs of coriander.
