FOOD FOR THOUGHT VERSION REPRO OP
Perfect catch
It’s now easier than ever to choose environmentally sustainable fish and seafood
H A K E WIT H M US H R O O M R IS OT TO Serves 4 Takes 30 mins Cost per serve £2·37
Each serving contains Energy
2400kJ 570kcal 29%
Fat
Saturates
19g 5g 27% 27%
Sugars
Salt
2g 3%
2·8g 47%
of the reference intake. See page 106. Carbohydrate 71g Protein 30g Fibre 2g
72
Find more fish and seafood recipes at tesco.com/realfood
CLIENT
1 In a small pan, cover the dried mushrooms with boiling water and leave to rehydrate for 10 minutes. 2 In a separate pan, heat 1 tbsp oil, add the chestnut mushrooms, season, then fry over a high heat for 3-4 minutes, until golden. Remove and set aside. 3 Add 1 tbsp oil and the leek to the pan, then sauté for 3-4 minutes, until soft. Stir in the garlic, half the chopped rosemary and half the lemon zest, then the rice. Stir until the rice is glossy, then season. 4 Drain and chop the rehydrated mushrooms, pouring most of the liquid into the risotto as well as the mushrooms. Turn up the heat, pour in the wine, cook until bubbling, then turn down the heat. 5 Add a ladle of stock, stirring until it’s absorbed; repeat with the remaining stock. Add the chestnut mushrooms, butter, rocket and a squeeze of lemon. 6 Meanwhile, cook the hake. Heat 1 tbsp oil in a frying pan over a high heat. Season both sides of the fish, scatter with the remaining rosemary and lemon zest, then dust with the flour. Fry for 2-3 minutes on each side, until golden and cooked through. 7 Serve on top of the risotto with lemon wedges.
PRODUCTION
20g mixed dried mushrooms 3 tbsp olive oil 150g chestnut mushrooms, sliced 1 leek, finely sliced 2 garlic cloves, finely chopped 2 sprigs rosemary, leaves finely chopped 1 lemon, zested and reserved for squeezing 300g arborio risotto rice 100ml white wine 1 litre chicken stock, warmed in a saucepan 25g butter 50g rocket 4 MSC-certified hake fillets 1 tbsp plain flour
WORDS JO WOODERSON RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN
Delicious with haddock or cod, too
ART
The Marine Stewardship Council (MSC) is an international charity which aims to address unsustainable fishing and to protect seafood supplies for the future. By providing a seafood ecolabel backed by a fisheries certification programme, the MSC encourages sustainable fishing and guides consumers on which fish to buy so we can all help to secure a healthy future for our oceans. Tesco now sells more sustainable fish than ever, with MSC-certified fish on all its 656 fresh fish counters, as well as a range of MSC-certified pre-packed and frozen fish, marked with the MSC ecolabel. The ecolabel is an easy way to be sure you’re buying environmentally sustainable fish. You’ll find it across over 80 different types of counter, frozen and chilled pre-packed fish including cod fillets, smoked kippers, haddock fishcakes and fish fingers. Tesco is working in partnership with its suppliers to ensure that all fisheries it sources from are sustainable, so that future generations of customers can enjoy seafood in the way that we do today.
SUBS
T
hey were once thought to be an unlimited bounty of food, but over the last 50 years our oceans have been put under increasing pressure as a result of overfishing and other unsustainable practices. Around the world people rely on seafood as a source of protein, and fishing is the livelihood of millions of people. Overfishing has serious negative consequences, pushing stocks to the point of collapse and endangering the survival of entire species.