Nathan Outlaw's Fish Kitchen by Nathan Outlaw

  • Raw bass with anchovy, mint and coriander dressing

    Raw bass with anchovy, mint and coriander dressing (page 16)

    from Nathan Outlaw's Fish Kitchen Nathan Outlaw's Fish Kitchen by Nathan Outlaw

    • Categories: Dressings & marinades; Appetizers / starters
    • Ingredients: bass; anchovy fillets in oil; lemons; parsley; rapeseed oil; limes; mint; Cornish sea salt; coriander leaves
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  • ISBN 10 1849493723
  • ISBN 13 9781849493727
  • Linked ISBNs
  • Published May 08 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation. Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.

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