Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family.” Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside.

Fish for Dinner: Delicious Seafood Recipes to Cook at Home

We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.’ Angela Hartnett Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes.Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes.

Christmas Fish Recipe - Great British Chefs Christmas Fish Recipe - Great British Chefs

Put the potatoes in a pan, add water to cover, a big pinch of salt and the saffron. Bring to a simmer and cook for about 15 minutes, until soft, then drain and leave to dry. When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top Sometimes I like to cook with bold, strong ‘wake me up and slap my face’ flavours and this dish is one of them. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment.“ Nathan Outlaw Lobster is actually quite an affordable species. It’s obviously got that attachment of being luxury, but there are so many different ways to use it and you can get two or three meals out of one lobster.” Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.)To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt. Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”. For the filling, heat the oil in a frying pan and, when hot, add the onions, cumin and coriander and season with salt and pepper. Cook over a medium heat for 5-6 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then add the saffron, white wine and raisins. Cook everything down for roughly 20 minutes until the liquid has reduced to almost nothing and the onions are well stewed. Taste the onions at this point and season if required. Transfer the onion mix to a tray and spread out to cool. Once cool, portion into 12 little piles. Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk. Put the yogurt, saffron, garlic, lemon zest and juice, mint and parsley in a bowl. Season with salt and pepper and mix well. Set aside or see Make Ahead.

Fish for Dinner by Nathan Outlaw | Waterstones

verifyErrors }}{{ message }}{{ /verifyErrors }}{{ A very good buy at the moment, that everyone thinks is expensive, is lobster,” says the two-Michelin star chef, who is famed for fish cookery. Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be.While the fish finishes cooking, give the sauce a good whisk and pour it equally into 4 warmed bowls. Using a palette knife, carefully lift each fish fillet from the pan and place on top of the sauce. Finish with a generous drizzle of extra virgin olive oil and serve straight away Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato.