Mures fishmongers

Mures Recipes

 

Tasman Cocktail or Kokoda

Serves 6

  • 500g very fresh white fish no bones or skin – Blue Eye is perfect.
  • Juice of 1 lemon’s or 4 limes
  • 200ml coconut cream
  • 200ml thick mayonnaise
  • 6 spring onions
  • 200ml natural yoghurt
  • cucumber peeled, de-seeded and finely diced
  • 3 celery sticks finely chopped
  • 1 green capsicum finely chopped

Cut fish into 1 cm squares, trimming off any brown meat.

Place in a glass or china bowl and cover with lemon juice. Marinate for 2 hours.

Combine coconut cream, mayonnaise and yoghurt.

Strain the fish very thoroughly and add to the sauce.

Stir in the vegetables.

Serve in large cocktail glasses and decorate with lemon slices.

 

 

 

 

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