British Seafood

British Seafood

Nathan Outlaw
121 recipes
Published by
Quadrille Publishing
David Loftus

In British Seafood, Nathan shares the secrets of his unique approach and provides a tempting collection of original recipes. Beginning with a guide to sourcing and buying, followed by a step-by-step guide to preparing all types of fish and shellfish, he then explains cooking techniques, showing how to pan-fry, grill, bake, steam, barbecue and deep-fry fish to perfection, avoiding the pitfalls of overcooking. The core of the book is divided into the four main groups: flat, round, oily and shell fish, and within this structure 30 fish are dealt with individually. The descriptive text for each tells you the optimum size to buy and eat, the best cooking methods and which herbs, seasonings and sauces go with each fish, allowing you to create a dish quickly and simply. Then, for each fish, Nathan gives 2-3 recipes, ranging from everyday quick dishes he cooks at home, through recipes for leisurely lunches or dinners with family or friends, to signature dishes from his restaurant – the sort you might cook for a dinner party. In all there are over 100 recipes, all easy to replicate at home.

In this book

  1. Introduction
  2. Flat white fish
  3. Round white fish
    1. Read this Chapter
    2. Roasted bream with rosemary and orange butter
    3. Pan-fried bream with spring vegetable nage
    4. Poached bream with piccalilli spices, broccoli and spinach
    5. Baked cod steak with portabella mushrooms, red onions and thyme
    6. Roast cod on celeriac and apple soup with apple and thyme dressing
    7. Cod ‘BLT’
    8. Red gurnard soup with samphire and orange
    9. Red gurnard with mushrooms, garlic, parsley and oven-dried tomatoes
    10. Rosemary cured haddock with tomatoes, watercress and ketchup
    11. Grilled haddock with a salad of cauliflower, apples and chestnuts
    12. Hake fish fingers with Pete’s chips, mushy peas and herb emulsion
    13. Salt hake with squid ink, parsley and tomato and garlic sauce
    14. Marinated John Dory with sea buckthorn and wild fennel
    15. John Dory with mussels in cumin and apple sauce
    16. Ling with squid, fennel and salami salad and orange oil
    17. Ling burger with shallot and cider mustard relish
    18. Salt ling with razor clams, bacon and onion and bay purée
    19. Monkfish on the bone, barbecue style
    20. Monkfish ‘scampi’, citrus mayonnaise and root vegetable salad
    21. Monkfish with shellfish sauce and grilled leeks
    22. Peppered ray with tarragon, lemon and mustard brown butter
    23. Poached ray with leeks, lentils and sherry vinegar
    24. Red mullet baked with rosemary and wild garlic
    25. Red mullet with saffron, orange oil and spring onion barley
    26. Baked sea bass with soused vegetables and smoked paprika potatoes
    27. Grilled sea bass, smoked mackerel pâté and pickled cucumber
    28. Sea bass with crab mayonnaise, roasted fennel and orange
    29. Whiting with grape dressing and roast garlic and potato purée
    30. Poached whiting, summer vegetable broth and chervil dumplings
  4. Oily fish
  5. Shellfish
  6. Base recipes

Recipes in British Seafood

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