Competition: Win Clodagh McKenna’s “Fresh From the Sea”

Posted on 29 November 2009

We are a nation with a history of fishing and great culinary expertise in cooking fish, yet we have turned our back on the sea as a primary food source. Let’s reclaim it. It’s ironic that in a time when there are so many health warnings and such concern about obesity, we are eating less fish. Eating fish is known to benefit the heart and brain, to reduce depression and to help the circulatory system. So what’s stopping us? Let’s get cooking fish again. Clodagh McKenna

For her latest book and TV series Clodagh McKenna is on a mission to dispel bad memories of fish loaded with heavy sauce, so overcooked it actually bounced, and eaten as a kind of penance. She wants to show that fish is actually remarkably simple to cook and is a delicious, healthy food source that should be a regular feature of our diet. A great dish can be prepared faster than the time it takes to queue for a ready-meal in the supermarket!

Fresh from the Sea is not just a book of fantastic recipes and mouth-watering images, it’s a celebration of the Irish fishing industry, from the fishermen to the fishmongers, market stallholders and artisan producers. It is not a good time to be a fisherman in Ireland. Restrictive quotas, high costs, crippling fuel prices and the threat of injury are just some of the challenges that mean this ancient way of life is under threat. The best way to support the fishermen is to buy their fish. Fresh from the Sea shows how we can make the most of this fabulous resource surrounding us on all sides.

To win a copy of “Fresh from the Sea”, simply answer this question:

In the recipe from the book below, what temperature should the Perfect Family Fish Pie be cooked at?

Answers on a postcard to: Fresh from the Sea Competition, Coast & Country Magazine, Shannon House, Connolly Street, Bandon, Co. Cork. Closing date for entries: 31st December 2009.

Sample Recipe: Perfect Family Fish Pie (Serves 4)

I hope you will use this recipe a lot, as it doesn’t need many ingredients, is simple, fast to make and all the family will love it.

Ingredients
Butter
600g haddock, hake, whiting or ling
sea salt and freshly ground black pepper
1 tbsp Dijon mustard
150ml cream
450g mashed potato

Method
1.    Preheat the oven to 180°C.
2.    Grease a roasting dish with butter.
3.    Cut the fish up into small pieces and place in the bottom of the roasting dish. Season well with salt and pepper.
4.    Smear the fish with the Dijon mustard and pour over the cream.
5.    Spread the mashed potato on top and dot over small cubes of butter.
6.    Bake in the preheated oven for 30–40 minutes, until golden brown and piping hot.