Never feel daunted by cooking seafood with this essential seafood cookery
book for your kitchen. In British Seafood, Nathan Outlaw 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 stepby-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. The chef boasts three Michelin stars across
two restaurants in Port Isaac, Cornwall. He is renowned for his unique style
of cooking, which encourages the individual flavours of the fish and shellfish
to shine through. The core of the book takes you through the individual
fish and shellfish - brill, bream, sea bass, salmon, scallops, squid - and more
- suggesting the best cooking techniques and how to match the fish with
sauces and accompaniments. The recipes range from everyday quick dishes
to signature dishes from his restaurant with detailed photographic guides to
preparing the different types of fish and shellfish photographed on location
Nathan Outlaw's British Seafood
Left: Prawn, Chilli and Potato Salad.
Click the pic to download recipe.
Part 2 will cover more about fishies
on dishies, from restaurants and
other outlets that will deliver direct
to your door.