Fish by Martin Shanahan
This is a frantic time of the year for farmers as they gather fodder for the winter but there's one farmer down in Co Carlow who, on half an acre of land, is gearing up for an unusual harvesting this September and that is Eva Milka who came to Ireland 5 years ago from Poland and is now farming snails by the tonne in a field in Garryhill, Co Carlow.
Recipes from Martin Shanahan, 10 August 2013
WARM FRESH MACKEREL, CHERRY TOMATO, GREEN BEANS, RED ONION SALAD
4 Smoked Mackerel Fillets
100G Cherry Tomatoes
100G Cooked Green Beans
1 red onion, finely sliced
150ML Rapeseed Oil
50ML red wine vinegar
1 tbsp French mustard
1 tbsp caster sugar
Cracked black pepper
To make the vinegarette, place the mustard, vinegar and sugar in a bowl. Whisk together and slowly add the oil. Season with salt and pepper and set aside. Cut the cherry tomatoes in half, place in a bowl, add the cooked green beans, sliced red onion and toss together. Warm the smoked mackerel fillets under the grill for 4-5 minutes. Place the salad on a plate topped with the warm smoked mackerel fillets and drizzle the red wine vinegarette on top. This makes a great lunchtime snack.
Hake, 170g per person skinned and boned
1 medium cooked potato – peeled and chopped
6 pitted black olives
4 sundried cherry tomatoes
8 cooked green beans
½ clove of garlic
30mls of olive oil
Sprig of fresh thyme
Pinch of salt
Cracked black pepper
Squeeze of lemon
Season Hake with salt. Heat frying pan, add olive oil. Place the Hake in the pan and cook for 4 minutes on each side. Remove and keep warm. In the same pan fry the potatoes for 3-4 minutes. Add garlic, black olives and cherry tomatoes. Add the cooked green beans and fresh thyme. Season with salt, black pepper and lemon juice. Place on a plate with the hake, here comes the summer.
LINE CAUGHT MACKEREL
Line caught mackerel, pickled white cabbage salad
1 medium white cabbage, shredded
½ cup of sugar
½ cup of water
¾ cup of white vinegar or ¾ cup apple cider vinegar
1 teaspoon sea salt
1 tbsp of caraway seeds
Shred or slice the cabbage as fine as possible. Mix all the ingredients together with the cabbage. This can be made a day in advance and stored in the fridge.
Then simply pan fry the mackerel and served this with the white cabbage salad.