Nathan Outlaw

Nathan Outlaw says British seafood is his passion, and is aim is to convey is essentially simple approach ti cooking seafood, an approach he believes allows the ingredients to speak for themselves. He also believes in using fish and shellfish which are sustainable. He opens with a discussion on buying and choosing seafood, and then looks at the basic cooking techniques. The Recipes follow and are divided under the headings: flat white fish; round white fish; oily fish; smoked fish; shellfish.

Within the various sections each fish is introduced in turn with a brief overview introducing the fish and its qualities and potential. For each fish there is also what I think is one of the most useful aspects of this book: a simple diagram showing the best cooking methods for the specific fish (how often have I simply wanted not a recipe but just to know the best way to cook something?), along with suggested garnishes, sauces and dressings, and accompaniments. Then three follows three recipes for that fish or shellfish. The recipes are clearly laid out and explained, and each has a few introductory comments by the author; on the facing page is a full colour photograph of the dish. The recipes are varied and appealing, just selecting a few that appeal: Witch (a fish new to me) deep-fried in herb and cheese crumbs with tomato and chive salad; Brill with roasted root vegetables and red wine sauce; Crispy oysters with pickled vegetables and oyster mayonnaise; Cured mackerel and gooseberry jam roll; and Sea bass with crab mayonnaise, roasted fennel and orange. There is a comprehensive index where dishes can be found either by one or more if its ingredients or by type.

This is a well produced, practical cookbook, free of gimmicks; a book that is bound to inspire.… (plus d'informations)