This works with any meaty white fish: pollock/coley, rock turbot, cod, haddock (and monkfish, but please only as a very occasional treat, there are question marks over its sustainability). Pak choi can be substituted for mushrooms or most greens: kale, spinach, spring greens and broccoli all work (though I clearly forgot to add any of…
Tag: sustainable seafood
Thai-meets-Scottish crab cakes to celebrate Scottish Food & Drink Fortnight
The approaching end of Scottish Food & Drink Fortnight prompted me to devise this recipe showcasing one of my favourite local ingredients – crab. Our house in East Lothian almost dips its toes into the North Sea, and fishing boats are a common sight from our windows. Though there’s little white fish left, mackerel, langoustine and crab remain plentiful, the…
Time to Cook 