•Daisy Jones fish food recipe seafood Star Fish
Remember sardines on toast? That quick fix meal for lazy Sunday evening dinners or quick lunches? As one of the stars of Daisy Jones’s Star Fish Top 10 Sustainable Fish, Jones gave these wonderful oily, nutritious citizens of the … Continued
Remember sardines on toast? That quick fix meal for lazy Sunday evening dinners or quick lunches? As one of the stars of Daisy Jones’s Star Fish Top 10 Sustainable Fish, Jones gave these wonderful oily, nutritious citizens of the sea the same kind of care and treatment you might usually associate with your more lauded seafood like prawns or salmon. When it boils down to it, that really is the crux of Daisy’s book: to respect and enjoy the delicious seafood that we can eat sustainably. Those members of SASSI’s green list like sardines, anchovies, haddock, snoek and farmed trout and kabeljou that we as consumers might not be that au fait with cooking. With Daisy doing the hard work of testing and refining excellent recipes for these sustainable fish, there really is no space for excuses around why we don’t choose these options (whether you used to claim it was due to your ignorance or their flavour).
Daisy says, “I also call this ‘posh sardines on toast’. Crushed sardines are spread onto hot toast in the usual student digsy kind of way, but with the addition of cream cheese, mustard, cayenne and lemon juice. It’s almost a pate. The violet and green-flecked pickled onion – sweet, warm and tart all at the same time – elevates the grey mush on toast to something quite designer. I think this recipe would do well on the pages of a décor mag: the layering of slate grey and ‘biscuit’ with magenta accents and a shot of forest green might be considered Scandinavian in inspiration. Just saying.”
Sardines and pickled red onion on toast