As I explained in my previous post I had been trying to find a way to eat plenty of fish and shellfish. I’m going to follow Jack Kruse’s Epi-Plaeo Diet prescription, and my first goal is my aim to eat 1/2 pound or 225 grams of fish a day.
I need to find a way to eat all this huge (to me) amount of fish. I’m certainly not used to eating fish in any great quantity. I feel the need to get used to eating fish before moving onto shellfish and then raw shellfish which I must admit I do have a slight aversion to doing.
I thought why not just mix a whole load of fish together and bake in the oven, then I’m not dealing with lots of bones and nasty bites! My original intention was to buy some frozen mussels, that are usually available a Tesco’s but for some reason these were not in stock, liquidise these and add to the mixture, mussels are an ingredient I will certainly be adding when I make this recipe again.
I purposely made up a large amount of this recipe so that I can store it in the freezer. Luckily once frozen the fish loaf does break down onto manageable lumps so I can just take the amount I need and heat up either in the microwave or in the oven. I have been taking this to work to eat in my lunch hour.
Fish Loaf Recipe
2kg Alaskan Pollack frozen fillets
1kg pilchards about 4 tins drained
426 grams pink salmon tinned
680 grams tinned sardines in brine 8 tins drained
800g smoked mackerel fillets
6 free range eggs
Heaped tablespoon Madras curry powder
Tablespoon coconut oil
Put the pollack fillets on a baking tray and cook gently in the oven at 180C or 350F until just cooked about 10 minutes.
Open and drain all the tinned fish.
Place the drained fish into a large mixing bowl and mash lightly. Flake the smoked mackerel fillets into the bowl. Once the pollack fillets are cool enough flake these into the bowl.
Add the madras curry powder.
Add the eggs.
Mix the whole lot carefully and gently until well mixed.
Place the mixture into baking dishes and cook at 200C for around 20 minutes.
Cool the mixture down and freeze surplus.