Fish farming can do with much less water. Wageningen University is on the right path in developing a technique to breed many types of fishes using very little water. And that can be used to good account. Of course.
Being a true Burgundian, my first reaction was still a little on the indignant side. Fish should swim, shouldn't they? Further research reveals that this principle doesn't need to be challenged. The moral of the story: fish should not swim in their own excretion, and they don't like to. Drain and purify is the way, so the fishes can swim happily longer in the same amount of water. That makes fish farming more sustainable. This is soothing news, as meat has been given the thumbs down in the meat directive.
To be honest, my first reaction is of course just an excuse to fill yet another glass. You can never have enough of such excuses, but the fact is: fish and wine make a fine marriage. I don't know, however, how wine really fares in the area of sustainability, and since we're so concerned about this aspect, I'll leave out that glass this time. The recipe here proves that fish has it just as good in a tasty non-alcoholic little bath.
Preparation time: 20 minutes
Ingredients for 4 persons:
500 grams firm white fish fillets, e.g. shellfish or sole
100 ml fresh lemon juice
150 ml olive oil
2 chives, finely chopped
1 clove garlic, finely chopped
2 tablespoons chopped fresh coriander leaves
a few drops of Tabasco sauce
Clean the fish well by rinsing with water. Pat dry and slice the fillets thinly. Place the fillet slices in a bowl and pour the lemon juice over them. Cover the bowl and let the fish marinade in the fridge for at least 15 minutes, but preferably for about 12 hours, until the meat becomes opaquely white.
Mix together olive oil, chives, garlic, half of the coriander and Tabasco sauce. Add salt to taste. Spoon the fish carefully into the mixture. Spread onto a serving dish and garnish by sprinkling the remaining coriander over.