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Fish of the Week: Red snapper

“We need to learn to eat what the fisherman catches. Not only let fish what we have on our plate and want all the rest to throw away.’ We follow the motto of the NorthSeaChefs and today eat red mullet, last week voted fish of the year.

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“Our fish is the tastiest in the world, but we know him not.’ A pity, because the North sea offers a treasure chest of goodies. It is high time to change and the consumers ‘ awareness of the rich fish in Belgium, for example, in tweesterrenchef Filip Claeys. With his project NorthSeaChefs covet the initiator, together with a number of Belgian master chefs, to onbeminde and less well-known species of fish from us in the spotlight, them give them an identity, and so with consumer demand to stimulate.

The organization wants, as the fish the attention they deserve so that later on the eyebrows, not more gefronst when names such as dogfish, cuttlefish, weavers, pollack or pouting fall. Because they are tasty, have a low carbon footprint and in addition offer excellent alternatives to popular species by overfishing in the difficulty to hit or farmed fish such as pangasius, tilapia and salmon, with miles to travel before they are in the board forever.

Not only does the consumer better, also the fishing, which is a fair price for their catch.

In this series we’ll show you a taste of what the North sea has to offer, and that the whole year round. Every time we put another fish ‘from our’ in the spotlight, according to the catch of the fisherman. So at the end of the trip all fish species and bycatch the heading unceasingly. This week: the red gurnard, last week voted fish of the year.

Properties

The red gurnard lives, preferably with his fellow-ponen on the seabed. His head is triangular, its mouth wide, and he is ‘armed’ with pelvic fins that act as a manipulation, sensory which he about the soil ‘runs’.

But make no mistake: despite what his name suggests, is where you find the red snapper a lot more often with a brownish skin. The English poon are again bright red. How you both fishes best from each other? The red snapper is distinguished by its bright blue pectoral fins and the absence of flat scales along the lateral line.

Also nice to know : when they feel threatened, they make a grunting noise with their swim bladder to their opponents a scare. So you know immediately what he his nickname ‘knorhaan’ to thank for.

Red snapper can be up to 75 cm long and up to 15 years old.

Origin

Red ponen draw in the winter from the North and spend the winter in the warmer waters of the Channel to the Moroccan coast.

In the spring it attracts the fish to the north waters to the polar circle, and also the North sea. Adult red gurnard lives on the bottom at a depth of 20-150 m on muddy sand or on gravel. Juveniles live in shallower: from 2 to 20 metres. Our fishermen catch the species in bycatch. They must be at least 20 cm long to be landed.

The average price for red snapper is paid is 0.99 euro per kilo. Not very much so. For the largest category is an average of 2,43 euro consideration.

In the kitchen

Red snapper, you can different ways to prepare. The fish are perfect for fish soups and stews, but he is also delightful on the skin fried. Its deep flavor comes fully to its right if you put it to bake in the pan in a conventional oven or microwave oven. You can, however, poaching, steaming, in papillot or on skewers to cook. And also roasted on the barbecue, the red mullet, a tasty condiment.

Recipe

With red mullet, you make the most delicious preparations of fish. Lode de Roover, chef of restaurant Fleur de Lin in Zele, belgium, makes this dish. Tasty.

RED SNAPPER, BOK CHOY AND BLACK SALSIFY WITH CREAM AND ESPUMA OF CELERIAC

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2 red ponen

8 stalks of young bok choy

1 celeriac

2 dl cream

3 salsify

1 tbsp flour

1 lemon

1 bunch lemon verbena

pepper

fleur de sel

olive oil

Make the red mullet clean, fileer them and are cooked with olive oil in the oven. Spice with pepper and fleur de sel.

Was and braise the pak choi briefly in butter with a splash of water and a pinch of salt.

Peel the celeriac, cut in pieces and cooked in water with the cream. Pour off and save the cooking liquid. Mix to a smooth cream, keep in a part separately and add the rest of the cream with a little of the moisture to the thickness of bechamel sauce (ratio: 3/4th celery and 1/4th of the moisture). Pour the blended part in a espumafles.

Peel and wash the salsify and cook them in water with a spoon of flour and juice of 1 lemon. Cut into uneven pieces.

Put the lemon verbena in a bowl and put 4 minutes in the microwave at 800W. Mix to a fine powder and mix this with the cream of celery. Love is still a bit separately.

Put a piece of red filet of goatfish on a plate and spray espuma of celery and cream of lemon verbena next. Place a few pieces of salsify and bok choy around it. Work still with some leaves of sorrel and powder of lemon verbena.

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