Stefan Griesbach of Gannet Fishmongers

Stefan Griesbach of Gannet Fishmongers

NOTABLE CONTRIBUTION TO IRISH FOOD AWARD

BY KATIA VALADEAU

From small acorns grow big trees, and so goes the story of Stefan Griesbach and his wonderful fish shop and markets. Stefan came to Ireland in 1997, having worked in fish shops in Paris, and started his business with a single stall outside Sheridan’s in Galway. Since then his stall has become much larger and well established, bringing people to the market every single week. What set Stefan apart from the start was his passion, knowledge and appetite for the amazing fish and seafood resources available in Irish waters.

His local and seasonal approach is reflected in his website EatMoreFish.ie where the default offering is for Irish fish caught in the wild. If you want farmed or imported fish, you have to go in search of it and that, in itself, is simply revolutionary. For an island nation, Ireland eats surprisingly little fish and through the development of his online platform, Stefan encourages and informs our choices when it comes to fish and seafood. Gannet Fishmongers deliver the freshest of Irish fish nationwide and it is wonderful to sit at your computer on a Monday morning and see what came in from the boats, order what your heart (and stomach) desires and receive it soon after that, cold-packed and spanking fresh straight to your own home.

In 2017 after years of successfully supplying the best chefs and restaurants on the west coast, Stefan decided to work on his retail shop, markets and online sales. His online direct sales, in particular, have had a positive impact in many households around the country throughout the pandemic.

By building, developing and promoting his online platform, Stefan has ensured everyone across the country has access to the fresh produce our seas and ocean can spare. The website is intelligent, user friendly and a useful tool for the busy, but conscious, cook as it both inspires and supplies quality, seasonal ingredients. Stefan has also recently launched a new project, fishtins.com, to bring more healthy and sustainable options to the Irish public.

Ireland has a host of gloriously delicate fish in its waters and you can expect to see the likes of black sole, john dory, turbot, monk fish, wild trout and red mullet make weekly appearances on Stefan’s website. You will also find many delicious but lesser known species, such as wolf fish, grey mullet, wrasse, ling, coley and megrim, along with so many others. Priority is given to a sustainable, eat the whole catch, locally sourced approach.

It’s wonderful to see Gannet Fishmongers having such a hugely positive impact on Ireland, its food culture and its relationship with fish and seafood. So do as Stefan says - eat more fish!

eatmorefish.ie

Megrim on the bone with Aran seaweed butter

Recipe by Stefan Griesbach.

Not widely known in Ireland, megrim is a flatfish that has had many names: in Latin it is Lepidorhombus whiffiagonis; historically it’s been called fluke, sail fluke, whiff; the Irish name is scoilteán; a recent rebranding in the UK has seen it called Cornish sole. Most importantly, it is plentiful, sustainable - and can be delicious. Stefan cooks it simply, enhancing the flavour with good butter and a seaweed blend from Aran Island Seaweeds.

SERVES 1

1 large megrim per serving, approximately 500-800g, or any other flat fish

2 tbsp plain flour Salt and pepper 1 tbsp rapeseed oil 2 tbsp butter, divided

1/2 teaspoon Aran Island Seaweeds seamix flakes

Chop off the fish head and trim the fins - or ask your fishmonger to do it for you.

Spread the flour on a large plate and season with a generous amount of salt and pepper. Dip the fish in the flour and coat on both sides.

Add the rapeseed oil and 1 tbsp of butter to a nonstick pan and heat on medium high until bubbling. Carefully place the fish in the pan, remembering to always start cooking a flat fish on the thicker, darker coloured side.

Cook for 4 minutes on medium high, then delicately flip the fish over and finish cooking for another 2-3 minutes, while regularly basting the top with the cooking juices.

Insert a knife in the thickest part of the fish to make sure it is cooked through, then remove from the pan.