English Seafood Cookery (Penguin Cookery Library) by Rick Stein

  • Basic fish stock

    from English Seafood Cookery English Seafood Cookery by Rick Stein

    • Categories: Stocks; English
    • Ingredients: onions; carrots; celery; fish bones and trimmings; fish heads
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  • A fricassée of skate with mushrooms

    • tekobo on January 22, 2017

      Merged this with a Fay Maschler recipe, cooked skate cheeks in milk with layer of bacon on top. Then made up a sauce with the milk and a roux and poured onto a lovely pile of skate cheek and fried mushrooms, finishing with bacon slices on top. Filling and no need for added potatoes.

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  • ISBN 10 0141045892
  • ISBN 13 9780141045894
  • Published Jan 01 1988
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin

Publishers Text

Fish is becoming popular with the British who are learning to appreciate its enormous variety, versatility and its value as an useful part of a healthy diet. Drawing on culinary traditions from around the world, the author presents the recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.

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