Fish 4 Food Lovers

Fish can be a little bit Marmite, both when it comes to eating it and preparing it.

Wet fish. No cellophane wrapping. No use-by date. No instructions. I suppose we should add – not many places left to buy it like this.

Fear not. There is so much online guidance with step-by-step instructions as well as videos for filleting, skinning and cooking, that all you really need is the inspiration … and we hope this helps too.

The first thing you need for fried and battered fish is our Tartare Sauce.Unlike many, it’s a smooth, creamy Tartare Sauce jam-packed with coarsely chopped gherkins and capers that cuts through the greasy after-taste of deep frying.

It’s tartare, but without the tart!Smoked Trout

This makes quite an elegant starter or light lunch, and is so easy.

Smoked Trout loves the fresh, earthy flavours of beetroot (seasonal right now), balanced with the tartness of a chopped chicory salad, drizzled with olive oil, with a couple of good spoons full of our Beetroot Relish stirred into it.

The other star of this dish is a good dollop of our Creamed Horseradish Sauce popped onto the end of the fish – again … sweet, sour and earthy to balance the smoked fish.

Delish.Fishy Taco

Tilapia (the fish) is becoming more and more popular and extremely versatile. It takes flavour well; is so easy to cook; is bought ready filleted to slice and cook, firm-textured with a slightly off-white flesh. It doesn’t have the sometimes overpowering ‘affect on the nose‘ that some fish such as seabass might have.

It’s a cracker.

For 4 people, pat 3 Tilapia fillets dry with kitchen roll then dust with a pinch of paprika, ground cumin and ground coriander.  In a pan of hot oil, fry for just 2 or 3 minutes each side. Remove from the heat and set aside, keeping warm.

Create a salad of peppers, avocado, lettuce, shredded cabbage, sliced red onions (whatever you want) distributing it evenly between 8 small corn of flour tortilla wraps.

Squeeze fresh lime juice over the salad. Tear the fish into smaller pieces and add to the tortillas. Add plenty of our salsa-style Burger Relish and a little sour cream.

Serve and enjoy with a refreshing Corona Beer and lime.Simply Salmon

From the sublime to the ridiculously simple. Salmon steaks, twist of pepper, pinch of sea salt, squeeze of lime, grilled and served with a warm salad of British asparagus, tomatoes and rocket.

[NOTE: British asparagus is not currently in season, so replace with succulent tenderstem broccoli.]

Now, just choose the mayo you want to enjoy with it (see below).Mediterranean Fish Stew.

Two great things about this recipe are – firstly the fabulous tastes you get from simple Mediterranean cooking; and secondly, it’s so versatile … just add or leave out as you please.

You will find (and love) the full RECIPE HERE.

Mayonnaise & Fish is a match made in heaven.

Have you tried ‘mayonnaising‘? It’s the latest foodie trend for Food Lovers.

When ordinary mayo just isn’t enough, the real stuff becomes deliciously – amayonnaising.Start with the eggs. We found a producer farming high Welfare Standard British Free Range hens whose eggs are perfect and can be delivered to meet our strict criteria for hygiene and quality.

Salt – after much testing of many varieties of salt, we decided that only the best would do, from the Dead Sea. It’s natural, full of flavour yet without the harmful effects of sodium.

Oil – We add a really fine Rapeseed Oil to create the base of our Mayonnaise.

Then – for our Real Mayonnaise, we add a good drizzle (5%) of amazing Mediterranean extra virgin olive oil.

Only then were we proud enough to call it Stokes Real Mayonnaise.TIP:  Stir in a dash of Stokes Bloody Mary Ketchup into Real Mayonnaise to serve with juicy freshwater prawns as a spicy Bloody Mary Rose prawn cocktail sauce.

For flavour-packed variations Stokes’ Mayonnaise Family offer  naturally exquisite tastes – something for everyone and every dish.Garlic Mayonnaise – using just enough garlic to deliver a velvet smooth aioli-style sauce.

Crazy Crustaceans Batman! Juicy, sweet prawns love it – and so will you.

TIP:  Stir a spoon or two into creamy mashed potatoes for a mild garlic twist and extra smooth finish.

Like a bit of chilli with your mayo? So do we, so…Habanero Chilli Mayonnaise – is a hot and spicy Mayonnaise with deep flavour from fermented Red Habanero Chilli and fragrant coriander for a real depth of flavour. All this is wrapped in our velvet smooth mayonnaise.

TIP: Try filling a half scooped out beef tomato, mix with a mixture of Habanero Chilli Mayonnaise, plain rice, chopped green peppers, spring onion, chopped parsley, and flakes of tinned tuna. It’s delicious.

Unleash the Sicilian sunshine…Sicilian Lemon & Dill Mayonnaise – capture the Sicilian sunshine with this rich and fresh tasting mayonnaise, zingy with Sicilian Lemon Juice and aromatic chopped Dill.

TIP:  Serve the Sicilian sunshine as a dip with pan-fried piri-piri king prawns, or as an amazing dip with a plate of hot & spicy chicken wings, or with salt-and-pepper rings of calamari.

TIP: Use it to brighten up a sunny bowl of warm and waxy salad potatoes with chopped chives. It’s an appetising side dish with leftover roast chicken.Mustard & Honey Mayonnaise  is a rich and creamy Mayonnaise, made with Stokes own wholegrain mustard for explosions of mustard grain sensations, Stokes Dijon Mustard and the delightful sweeter finish of fragrant blossom honey.

TIP:  Use it in sandwiches instead of butter or margarine. Is great with grilled bacon, roast chicken or for a real treat – a steak sandwich.

TIP: Brush it onto breasts of chicken before grilling for a warming sheen for a juicy wrap.

Or, stir it into thinly sliced cabbage and red onion for a delicious, quick coleslaw.

ORDER YOUR MAYONNAISE CHOICES – HERE.