Martin Blunos - TV chef and personality -

At Organico we are thrilled to have gained the support of so many great chefs, and our friend and supporter Martin Blunos has been devising recipes for our fish. Those of you who attended the Natural Products Show earlier this year will remember these which will also be appearing on our website (in film) soon. Martin, who has run two two Michelin starred restaurants is a regular on TV is currently working on more Fish4Ever recipes for us – it should be good! He is an innovative and committed chef whose wonderful cooking is influenced by his Latvian mother’s recipes. His support of good, clean and fair food is apparent in everything he does, watch out for him on TV and at food shows.

Herring Pancakes

-         3 tins of Fish4Ever Herring in Baltic Sauce

-         Olive Oil

-         French Pancakes (make your own, keeping them thin or buy ready made) 

-         Sprig of Parsley

-         Empty the 3 tins of Fish4Ever Herring in Baltic Sauce in a big bowl. Take out some of the sauce for later.

-         Chop a sprig of parsley and mix it in the bowl.

-         Take a French pancake and put a soup spoon of herring in the middle of the pancake. Spread the mixture a little bit and roll or fold the pancake.

-         Put some olive oil in the frying pan and fry the pancake.

-         Cover the top with the leftover Baltic sauce.

 Mackerel Pasta

 Serves: 4 People

-         750g of  Organico pasta (Fusilli or Penne)

-         4 tins of Fish4Ever Mackerel in white wine marinade

-         Olive Oil for frying

-         Basil leaves (to taste around 5)

-         Pepper

-         Salt

-         1 medium lime

-         A tub of double cream

-         Grated cheese (Mature cheddar)

-         one Spring Onion

-         Cook the Organico pasta as indicated on the packet (750g).

-         Open the 4 tins of Fish4Ever Mackerel in white wine marinade and drain off the marinade, put the fish into a big bowl.

-         Put the separated marinade into a saucepan.

-         Bring it to the boil and then add a chopped spring onion and leave it cooking for 2 mins.

-         Then over a low flame, add a tub of double cream and two or three handfuls of grated cheese.

-         Season it with some pepper and salt and squeeze half lime in the sauce.

-         Chop the basil leaves and mix it with the fish in the bowl.

-         Stir everything for 1 min. We don’t want the sauce to become really thick.

-         Take an ovenproof dish (large enough for all the pasta and fish) and layer half of the pasta. Then make a second layer with the mix of Fish and Basil and a third one with pasta. Finally you cover the pasta and fish with the sauce and add some grated cheese and basil on the top.

-         Leave in a pre-heated oven (200degc) for approx. 5 min.

Tuna  and Anchovy Fishcakes 

Serves: 4 People

-         3 drained tins of Fish4Ever skipjack in Brine

-         Olive Oil

-         3 big cooked and peeled potatoes (cut in 4 parts)

-         Pepper

-         Salt

-         Organico capers (a couple of tsp)

-         Organico pitted Black Olives

-         2- 4 Fish4Ever Anchovies (cut into small pieces)

-         A sprig of mint

-         1 lemon

-         Flour (just for coating the fishcakes)

-         A medium tub of double cream

-         Drain 3 tins of Fish4Ever skipjack tuna in Brine and flake it in a big bowl.

-         Take the cooked potatoes and put in a bowl with the tuna. With your hand mix together the tuna and the potatoes crushing them as you do so, season it with pepper and salt.

-         Chop a handful of Organico capers and  Organico pitted black olives and a couple of Organico anchovies and add them to the bowl with the fish and potato.

-         Chop a sprig of mint and put in the bowl. Mix everything properly.

-         Take a bit of the fishcake mix and shape it with your hands. (a tin of tuna shape is ok if you want to use it as a guide). Once it’s shaped, dust it with flour.

-         Take a frying pan and put some olive oil in it. Fry the fishcake for 1 or 2 min on each side until golden.

-         Take a tub of double cream and cut half lemon. Squeeze the half lemon in the double cream and stir just a bit to give you a “sour cream” dip.

-         Put the fishcake on a plate, add a dollop of the cream and a leaf of mint on top.