Recipes

Fishes has compiled a wide and varied range of delicious and healthy fish recipes, sure to please everyone that has a taste for fish. There are wonderful fish toppings for your toasts or sandwiches, fresh summer salads, and refined cold starters. But you'll also find excellent hot starters and main courses. The origin of the recipes ranges from Asia to the Mediterranean and from the US to Scandinavia.
 
All recipes are based on the Fishes fisheries and their produce. This way you can be sure that the fish you use for your meals comes from sustainable resources, so you can enjoy your meal without the slightest worry.
Some of the recipes contained in this collection are taken from the Fishes Cookbook. This book was written by the founder of Fishes, Bart van Olphen, and the well-known chef Tom Kime. For more information about this fantastic book click here hier.  

Bon appétit!

How to prepare your fish

A very versatile product, fish can be prepared in a variety of equally delicious ways. Below we describe the most common methods of preparing fish in a pure and delicious, and therefore healthy manner.

WHOLE FLAT FISH
(for instance sole and plaice)

In the frying pan
Most important when preparing fish in this way is to have a good frying pan with a non-stick coating, so that the fish doesn't stick to the surface. Whole fish can best be fried without skin. First, be sure to pat the fish dry, for example using kitchen paper. Season the fish with salt and pepper, optionally turning it in some flour. Put a mixture of 2/3 butter and 1/3 oil in the pan and turn up the heat. Fry the fish on both sides until it develops a crispy layer, then lower the heat. The fish is done as soon as you can flake the flesh from the bone with a knife or fork.

In the oven
Flat fish are also very suitable for baking in the oven. Place the whole fish in an oven dish with a splash of white wine, green herbs and a bit of butter. Allow the fish to bake at 180 degrees, until the flesh flakes easily from the bone (test this using a knife, for example).

WHOLE ROUND FISH
(for instance sea bass)

In the oven
Stuff the fish with herbs such as thyme and rosemary and add a bit of lemon, and place the fish with some olive oil in an oven dish. Place the dish in an oven preheated to 180 degrees. How long it takes to bake depends on the weight, but a fish of around 600 grams will take about 15 minutes.


FISH FILLET and STEAKS
(such as cod, tuna, haddock, hake or salmon)

In the frying pan, fish fillet with skin
Most important when preparing fish in this way is to have a good frying pan with a non-stick coating, so that the fish doesn't stick to the surface. Season the fleshy side of the fish with salt and pepper and brush the skin side with oil (don't put too much oil in the pan or it will smoke) and let the pan come to high temperature. Place the fillet skin-side down in the pan and let the fillet rest until two-thirds cooked. Turn the fillet over to complete the cooking. Do not turn the fillet again, for then it will lose its crunchy layer. Remove from the pan and serve immediately.

In the frying pan, fish steak or fillet without skin
Most important when preparing fish in this way is to have a good frying pan with a non-stick coating, so that the fish doesn't stick to the surface. Season both sides of the fish with salt and pepper. Put a mixture of 2/3 butter and 1/3 oil in the pan and bring to high temperature. Fry the fillet or steak on both sides and then reduce the heat until the fish is fully cooked.

MUSSELS
(Danish mussels)

In the pan
Take a large high pan and gently fry some chopped onion and carrot. As soon as they are done add about half a glass of white wine. Then tip the cleaned and rinsed mussels into the pan and close with the lid. After about a minute, stir to turn the mussels around. Repeat this until (almost) all mussels have opened. Remove from the fire and serve immediately.