The documentary Seaspiracy has a big impact on attitudes towards seafood. So if you are thinking of cutting back on your consumption, here are five fantastic “pretend” recipes – nothing fishy is required.
Carrot ‘smoked salmon’
With all the texture and taste of smoked salmon, the longer they marinate, the better.
Servings: 2
Ingredients
2 carrots, peeled
1 tablespoon of olive oil
Marinade
50 ml of water
50 ml lemon juice
1 tablespoon of Nori flakes (seaweed)
½ teaspoon of paprika
1 teaspoon of dill, finely chopped
½ teaspoon of garlic granules
1 tsp of soy sauce
black pepper
Method
1. Preheat the oven to 180 ° C (160 ° hot air). Oil a square of foil and cut the carrots in half lengthwise. Fold them into the foil and roast them on a baking sheet for 50 minutes to an hour.
2. Let cool, then cut into strips.
3. Whisk all the marinade ingredients together and pour into a flat bottomed dish. Add the strips and marinate for at least an hour.
4. Lift, pat dry and use as you would smoked salmon.
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‘Calamari’ mushrooms
So similar to the texture of the squid – and no alarming tentacles.
Servings: 2
Ingredients
20 g dried oyster mushrooms
50 ml of boiling water
juice of ½ lemon
1 teaspoon of brine from the jar of capers
½ teaspoon of soy sauce
½ teaspoon of garlic granules
1 teaspoon of dill, chopped
1L of vegetable oil
For the dough
125g plain flour
½ teaspoon of baking powder
½ teaspoon of salt
150 ml very cold sparkling water
Method
1. Put the dried mushrooms in a pitcher with boiling water. Leave to rest for 20 minutes.
2. Combine the lemon juice, brine, soy, garlic and dill in a shallow dish, drain the mushrooms and mix
through. Leave to rest for an hour.
3. Combine dough ingredients in a large container, whisking until smooth. Drain the mushrooms again and mix them into the batter until they are completely coated.
4 Heat the oil in a deep fryer or a very deep, heavy-bottomed pan. When boiling, carefully transfer the breaded mushrooms to the oil and fry for 2-3 minutes, until puffed and golden.
5. Drain and serve with lemon and mayonnaise.
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Breaded ‘Tofish’
Serve in foil with fries, and eat while looking out to sea.
Servings: 2
Ingredients
2 slices of firm tofu, 1.5 cm thick
juice of ½ lemon
1 tablespoon of chopped dill
1 teaspoon of garlic granules
1 teaspoon of miso paste
black pepper
50 ml of water
1 tablespoon of plain flour
1L of vegetable oil
For the dough
125g plain flour
½ teaspoon of baking powder
½ teaspoon of salt
150 ml very cold sparkling water
Method
1 Squeeze the tofu through a press, or wrap it in kitchen paper and place it under a pot of water for 30 minutes.
2. In a shallow container, whisk together the lemon juice, dill, garlic, miso, pepper and water.
3. Make diagonal cuts halfway through the tofu slices (place chopsticks on each side, so you don’t cut right through.) Add to marinade for at least 30 minutes.
4. Drain, pat dry and sprinkle with flour.
5. Whisk together the dough ingredients. Heat the oil until it boils in a very deep and heavy fryer or pan.
6. Dip the tofu into the batter, then fry for 2-3 minutes, turning once, until golden and crisp. Drain and serve with crisps and a lemon wedge.
Read more: Mediterranean recipes: Greek-style vegetable burgers with Provencal-style fish stew
Jackfruit crab cakes
These make a fabulous starter – or snack anytime.
Makes: 4
Ingredients
150 g canned jackfruit, drained
zest of ½ lemon
20 ml lemon juice
1 tablespoon of chopped parsley
1 tablespoon of chopped dill
½ teaspoon of garlic granules
100 ml of boiling water
½ Nori sheet (seaweed)
20g breadcrumbs
½ beaten egg
30g plain flour
3 tablespoons rapeseed / vegetable oil
salt and black pepper
Method
1. Crush the jackfruit and remove the large seeds. (Use a food processor if possible).
2. Put in a container and mix through the lemon zest and juice, parsley, dill, garlic, salt and pepper, pour over boiling water and add the Nori leaf, submerging it. . Marinate for at least an hour.
3. Remove the Nori. Drain and squeeze the other ingredients and with wet hands, mix with the egg and breadcrumbs and form four patties. Shake the flour on a plate and sprinkle both sides of the cakes with “crab”.
4. Heat the oil in a shallow pan over medium heat. Add the crab cakes and fry, 4 to 5 minutes per side, turning them over, until golden brown and crisp. Serve with lemon, mayonnaise or a spicy dip.
Read more: Easy Picnic Meal Recipes: Raspberry Crumble Flapjacks and Cornish Pies
Jackfruit Sushi
Tasty, easy and without raw fish. What not to like?
Makes: 6-8 slices
Ingredients
50 g canned jackfruit, drained and grated
1 tsp of tomato puree
1 tsp of soy sauce
1 tablespoon of lemon juice
½ teaspoon miso paste
130 ml of water
100g of sushi rice
1 tablespoon of rice wine vinegar
½ tablespoon of mirin
½ tablespoon of powdered sugar
½ teaspoon of salt
1 sheet of Nori (seaweed)
1 tablespoon chopped chives
1 tablespoon red / yellow bell pepper cut into 1 “strips
½ spring onion, chopped into 1 “strips
Method
1. Mix the jackfruit with the mash, soy, lemon and miso, and set aside.
2. Cook the rice – add it to a small saucepan with water, bring to a boil then set to low heat with a lid. When the water is absorbed, let stand 10 minutes, then spread out on a baking sheet to cool. Combine the rice wine vinegar, mirin, sugar and salt.
3. Lay the seaweed sheet on a sushi mat or a piece of sturdy aluminum foil. Spread the rice ¾ out, leaving some free space at the top and around the edges. Flatten with your hand.
4. Lay out a jackframe line about ¼ of the base. Garnish with the grated vegetables. Using the mat, roll firmly away from you and seal with a little water.
5. Roll up tightly in cling film and let stand for 20 minutes.
6. Remove the adhesive film. Using a sharp, damp knife, cut into slices. Serve with soy sauce.
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