This National Fish Week (February 15-21 inclusive ) Donegal Catch is encouraging Irish households across the country to eat more fish by sharing some easy and tasty recipes for all the family to enjoy.
Easy to prepare and helping to reduce food waste, there’s a great range of Donegal Catch products to choose from! So pick up your favourite fish, or try something new, pack your freezer, and you’ll always have a nutritious, quick and convenient snack, lunch or dinner ready to go.
From the finest Atlantic Salmon Fillets to King Prawns, family favourites of Fish Fingers and Breaded Cod, the Donegal Catch frozen fish range is versatile, easy to prepare, naturally high in protein and full of vitamins. Masters of bringing fish to Irish tables for over 30 years, this National Fish Week, Donegal Catch is encouraging families to aim to enjoy two portions of fish a week, with some great ideas for new recipes to try at www.donegalcatch.ie
Try out this easy, simple and delicious Donegal Catch recipe for all the family to enjoy.
•Little Fishy Salmon Nuggets
Serves: Makes 10 Nuggets
Prep Time: 10-15 mins
Cook Time: 10 mins
Ingredients
2 Donegal Catch Salmon Fillets (defrosted )
Juice 1/2 lemon
4 Sprigs fresh thyme leaves
1 tsp garlic powder (or 1 garlic clove crushed )
1 egg
4 tbsp plain flour
To shape
2 tbsp plain flour
1 egg whisked
100g fine breadcrumbs
2-3 tablespoons rapeseed oil for frying
To serve (per child )
90g peas & sweetcorn cooked
2 long stem broccoli steamed
4 chives
Slices spring onion and poppy seeds for eyes
Method
Remove the skin from the salmon, then place the fillets into a food processor along with the lemon juice, thyme leaves, garlic powder and egg. Whizz up until the mixture is really smooth.
Using a spoon, add in the flour and stir until the salmon starts to resemble a sticky dough.
To make into fish shapes, add two tablespoons of flour onto a plate, then rub your hands with flour to prevent the dough from sticking to them.
Take a tablespoon of the fish mixture and roll into a circle on the plate completely coating it in flour, press down to flatten, then using your finger shape the end into a fish tail. Repeat until the fish mixture is completely used up.
Use a pastry brush to coat the fish pieces with egg, then sprinkle over the breadcrumbs. Then flip them over, coat the opposite side with egg and add breadcrumbs.
Heat the rapeseed oil in a pan and fry both sides of the nuggets until golden brown.
To make the fish plate - decorate the plate with broccoli, add the peas and sweetcorn to the bottom and a few chives. Place the fishy nuggets in the water then add a slice of spring onion and poppy seed for eyes.
