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The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher

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  • Sushi rice

    • Categories: Rice dishes; Japanese; Vegan; Vegetarian
    • Ingredients: sushi rice; rice wine vinegar

  • Finger-shaped sushi (Nigiri sushi)

    • Categories: Rice dishes; Japanese
    • Ingredients: fish fillets; wasabi; sushi rice; rice wine vinegar; light soy sauce; Japanese pickled ginger

  • Maki rolls

    • Categories: Rice dishes; Japanese
    • Ingredients: fish fillets; nori; sushi rice; rice wine vinegar; wasabi paste; sesame seeds; Japanese pickled ginger; light soy sauce

  • Sushi mackerel (Shimi saba)

    • Categories: Rice dishes; Japanese
    • Ingredients: whole mackerel; rice vinegar; mirin; sushi rice; wasabi; light soy sauce; Japanese pickled ginger

  • Salmon tartare

    • Categories: Lunch; Main course; Appetizers / starters; English
    • Ingredients: salmon; Worcestershire sauce; Tabasco sauce; parsley; capers; pickled gherkins; red onions

  • Carpaccio of bream

    • Categories: Lunch; Main course; Appetizers / starters; Italian
    • Ingredients: black bream; fennel; capers

  • Ceviche

    • Categories: Lunch; Main course; Appetizers / starters; Mexican
    • Ingredients: black bream; limes; lemons; oranges; celery; red chillies; paprika; coriander leaves

  • Gravad max

    • Categories: Appetizers / starters; British; Scandinavian
    • Ingredients: mackerel; dill; English mustard; crème fraîche

  • Marinated salt bream with roast tomatoes

    • Categories: Dressings & marinades; Appetizers / starters; British
    • Ingredients: black bream; tomatoes; thyme; sea salt; bay leaves; red onions

  • Cider vinegar and orange rollmops

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Snacks; British
    • Ingredients: herring; cider vinegar; allspice berries; bay leaves; oranges

  • Soused mackerel

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Snacks; British
    • Ingredients: mackerel; cider vinegar; dried red chiles; coriander seeds; celery seeds; allspice berries; bay leaves; parsley; celery

  • Sardine or mackerel escabeche

    • Categories: Lunch; Main course; Spanish
    • Ingredients: sardines; cumin seeds; coriander seeds; caraway seeds; paprika; dried chilli flakes; red onions; bay leaves

  • Brandade

    • Categories: Dips, spreads & salsas; Lunch; Main course; Appetizers / starters; French
    • Ingredients: white fish fillets; floury potatoes

  • Gill's new potato brandade

    • Categories: Dips, spreads & salsas; Lunch; Main course; Appetizers / starters; French
    • Ingredients: salted fish; new potatoes; parsley

  • Smoked pollack with poached egg

    • Categories: Egg dishes; Main course; Breakfast / brunch; Lunch; British
    • Ingredients: pollack; bay leaves; spinach; cider vinegar; eggs

  • Hot-smoked sea trout with Morello cherries

    • Categories: Lunch; Main course; British
    • Ingredients: sea trout; Morello cherries

  • Warm smoked fish and sausage salad

    • Categories: Salads; Lunch; Main course; British
    • Ingredients: pork sausages; chicory; smoked mackerel; red onions; English mustard; cider vinegar; crème fraîche

  • Omelette Arnold Bennett

    • Categories: Egg dishes; Lunch; Main course; British
    • Ingredients: heavy cream; smoked pollack; eggs; cheddar cheese

  • Smoked pollack souffle

    • Categories: Egg dishes; Appetizers / starters; British
    • Ingredients: white breadcrumbs; smoked pollack; bay leaves; milk; English mustard; cheddar cheese; eggs

  • Smoked roe and lemon on toast

    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; British
    • Ingredients: baguette bread; lemons; roe

  • River Cottage tarama

    • Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Greek
    • Ingredients: roe; white bread; milk; parsley; chives; paprika

  • Hot-smoked mackerel pate

    • Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; British
    • Ingredients: smoked mackerel; horseradish; crème fraîche; dill; paprika

  • Drunken smollack rarebit

    • Categories: Sandwiches & burgers; Grills & BBQ; Appetizers / starters; Canapés / hors d'oeuvre; Welsh
    • Ingredients: smoked pollack; milk; ale; whole grain mustard; cheddar cheese; parsley; wholemeal bread

  • Barbecued sardines

    • Categories: Grills & BBQ; Lunch; Main course; British
    • Ingredients: sardines; marjoram; thyme

  • Barbecued red mullet with fennel

    • Categories: Grills & BBQ; Lunch; Main course; British
    • Ingredients: fennel; red mullet; garlic; bay leaves

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  • ISBN 10 1408814293
  • ISBN 13 9781408814291
  • Published Jan 03 2011
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain's best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.

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The River Cottage Fish Book

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