Seafood Scotland is encouraging everyone to buy Scottish seafood to cook at home.
As our native seafood is some of the best in the world, that’s not a difficult thing to do.
Right now, many people are using their time at home to teach young ones how to cook.
Here’s a couple of good recipes Seafood Scotland has created especially for youngsters as part of its Seafood in Schools programme.
These are also ideal for youngsters to make at home.
The mackerel dip works well as a starter and only takes around five minutes to make.
Before getting started, look out the equipment you’ll need, which includes a chopping board; a sharp knife and peeler for the carrots; scissors for the chives; a small bowl and a mixing bowl, two teaspoons, a tablespoon, fork and a plate or bowl for serving the completed dish.
For the second recipe, baked haddock, you’ll need to allow 20 minutes to prepare the dish and around 10 minutes’ cooking time.
The equipment you need includes two mixing bowls, one baking tray, a cheese grater, knife for spreading the butter, chopping boards, a fish slice and a serving plate.
Before you start either recipe, remember to wash your hands, tie back long hair, roll up long sleeves, get your apron on and get ready to cook!
Smoked mackerel dip
Ingredients – serves two
- 1 ready to eat hot smoked mackerel fillet
- 50g Greek yoghurt
- 1tsp creamed horseradish
- 1tsp chopped chives
- 2 fresh carrots
- Freshly ground black pepper, to taste
The method
- Peel and carefully chop carrots into sticks.
- Wash the chives and, using your scissors, cut them into small pieces and put into a bowl.
- Remove the skin from the fish fillet by peeling off from the head to the tail.
- Check the fish for bones and remove all of them.
- Wash your hands.
- Flake the fillets with a fork into the mixing bowl. Gently mix in the other ingredients with a spoon.
- To serve: Place into a small bowl or dish and serve with carrot sticks.
Cheesy baked haddock with tomato salsa
Ingredients – serves two
- 1 fresh Scottish haddock fillet
- 25g soft butter plus a little extra
- 1tsp grainy mustard
- 20g fresh breadcrumbs
- 10g grated cheddar
- 1tsp chopped chives
- Salt and pepper
The method
- Turn the oven on and heat to 170C.
- Grease the baking tray with a little butter and put to one side.
- Get all of your ingredients ready: grate the cheese; chop the chives; make the breadcrumbs.
- Mix the soft butter and mustard together in a bowl.
- Add salt and pepper to taste.
- In a separate bowl mix the breadcrumbs and grated cheddar with the chopped chives.
- Lay haddock fillet flat on the buttered baking tray and spread with the butter and mustard mix.
- Sprinkle the breadcrumb mix on top and bake for 10 minutes.
- While the haddock is cooking in the oven, you can prepare the salsa.
For the salsa:
- 6 small tomatoes
- ¼ of a red chili
- ¼ of a red onion
- 1tsp lime juice
- 1tsp chopped coriander
- Salt and pepper
The method
- Chop the tomatoes into quarters.
- Carefully cut the chilli in half and remove the flesh and seeds.
- Place the chilli skin side down on the board and chop finely.
- Carefully chop the onion.
- Place the onion, tomatoes and chilli into a bowl and mix together.
- Add the lime juice, coriander and a little salt and pepper.
- Mix well.
- To serve: Take the haddock out of the oven. Using a fish slice, place on to your serving plate.
- Serve alongside a tablespoon of the tomato salsa.