Plaice cake

By Benoit FLAHAUT and Régis-Hubert CLECH

Ingredients for 4 people:

  • 400 g plaice fillet
  • 200 g puff pastry
  • 1 bunch of chive
  • 200 g mascarpone
  • 1 lime
  • 1 L white wine stock
  • 1 tablespoon mustard
  • Salt, pepper


Poach the plaice fillets in wine stock and cool them.
Remove the bones and mash them with a fork.
Mix the mascarpone, lime zest, mustard and finely chopped chives. Add the fish and mix gently. Check the seasoning.
Roll out the puff pastry to 5 mm thick and cut out rounds of about 6 cm in diameter.
Cook the puff pastry discs in a panini machine or on a grill for a few minutes. Open them immediately like filled waffles.
Garnish these wafers with the fish mixture. Serve them instantly.

In collaboration with

Photo credits © Pixabay

Steamed saithe with mussel and courgette marmelade

Ingredients for 4 people:

  • 4 pieces of 140 g of saithe
  • 400 g of courgette
  • 60 g of butter
  • 6 marjoram leaves
  • 200 g of mussels
  • 3 shallots
  • 20 cl of white wine
  • Sugar, salt, pepper


– Place the fillets of saithe with salt and pepper on a sheet of greaseproof paper and steam them for few minutes.

– Rinse and cut the courgettes into small pieces. Place them in a pan and bring it to boil. Add sugar and salt. With a fork mash them and add the marjoram leaves. Keep it warm.

– Wash and scrape mussels in cold water. Cook them in butter (40g) with shallots and wine for 7 minutes. Cover, keep the heat low and shell them.

– Melt 20 g butter with shallots. Mix the butter with wine and mussels cooking juice. Stir it.

– Place the courgette marmalade on the plate, then the saithe and cover with the emulsified butter.

Teacher’s Open Day

By Antonieta Costa, Lisbon ZOO (Portugal)


On the 12th of October, Lisbon ZOO launched the new educational program for schools and started the National Schools Contest “O Mar no Prato – Escolhas sustentáveis” (in English: “The sea in the dish – sustainable choices”) in the context of the Which Fish? Campaign.

This contest is in partnership with the Portuguese Education Ministry, WWF Portugal and Eco Schools Portugal. Aimed at pre-school, elementary, secondary and high school students, it aims to promote sustainable consumer choices with regard to seafood for more sustainability of the ocean.

The projects submitted for the contest should mobilize the local / international population for the conservation of the ocean, encouraging the adoption of behaviours that contribute to the sustainability of the planet.

What better way to raise awareness of a crisis than cooking together and sharing food?! A global movement for the sustainability of the earth and the ocean should involve changes in fish and seafood habits because we have the Sea in the Dish!

Marine Pollution Education

By Lina Gediminė, Lithuanian Zoological Gardens (Lithuania)

On October 6th, the Lithuanian Zoological Gardens hosted a World Animal Day event, where children were involved in an educational activity about marine pollution. In accordance with the new EAZA campaign “Which Fish?”, educators introduced visitors to the three primary components of the campaign: human sustainable consumption, sustainable animal feed and collection planning for sustainable aquatic species. While thinking about fish and other seafood that people and animals eat, it is impossible not to consider marine pollution. Marine pollution also causes the extinction of aquatic species.

Did you know that thrown-away plastic fragments into smaller and smaller pieces, but never goes away? Using a jar that pictures the marine food chain on it, educators were able to show how microscopic pieces of plastic gets into the smallest sea creatures and travels through the food chain.

By the way, plastic is not the only thing that pollutes our oceans and seas! During the educational presentation, an aquarium was used to symbolize the oceans, which were full of different types of trash. Every piece of trash had a deeper meaning of harm to marine life. For example, a small piece of netting symbolized over fishing and lost fishing equipment at the sea. A sunken toy helicopter was used as a tool to tell a story about oil spills from ships, planes or even oil dredging platforms after various accidents. Children cleaned it up, and after such a good job, they were praised and given prizes to encourage them to continue taking care of nature.

Mini Savarins of sole with watercress, blinis with mascarpone and candied lemon


Ingredients for 4 people:

  • Sole fillets 200 g
  • 1 egg
  • Salt and pepper
  • Thick cream 100 g
  • One bunch of watercress
  • Blinis 20 pieces
  • Candied Lemon 1 piece
  • Mascarpone 250 g


– Preheat the oven at 130°C

– Mix the sole fillets with eggs, cream, watercress and season with salt and pepper and put one fillet per savarin mould

– Place the Savarin moulds in the oven for 10 minutes

– Unmould immediately out of the oven

– Place the mini Savarins on the blinis

– Chop the candied lemon and mix it with the mascarpone

– Put the mascarpone and lemon cream on the mini Savarins