Modern Seafood by Nathan Outlaw

  • Brill with brown shrimps and griddled leeks in a mustard dressing (page 18)

    from Modern Seafood Modern Seafood by Nathan Outlaw

    • Categories: Sauces for fish; Dressings & marinades; Main course; Appetizers / starters; Lunch
    • Ingredients: brill fillets; leeks; brown shrimp; chives; banana shallots; English mustard; sunflower oil
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Notes about Recipes in this book

  • Steamed Dover sole with pickled grape, roast garlic, and parsley dressing

    • lkgrover on June 01, 2019

      The pickled grape & roasted garlic puree dressing gave the recipe an unusual blend of savory, sweet, & tangy-ness, which combined with the more common (but rich) butter/shallot/white wine sauce that the fish cooked in. Amazing flavors & textures in every bite. However, requires planning ahead: the pickled grapes marinate a minimum of 12 hours. I used orange roughy fillets.

  • Port Isaac lobster risotto with orange and basil

    • lkgrover on September 13, 2019

      Excellent risotto; love the blend of lobster, basil & oranges. I used lobster tails, because live lobsters intimidate me.

  • Pickled grapes

    • lkgrover on June 01, 2019

      Easy preparation; the grapes are firm with a slight tang after 24 hours (update: the remained excellent four days later). I used with the "Steamed Dover sole with pickled grape, roast garlic & parsley dressing" from the same cookbook.

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  • ISBN 10 132216195X
  • ISBN 13 9781322161952
  • Published Jan 01 2013
  • Format eBook
  • Page Count 277
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

Seafood is Nathan Outlaw's passion and he is renowned for his unique style of cooking which encourages the individual flavors of the fish and shellfish to shine through. Sourcing only sustainable fish and local produce in season, Outlaw uses his considerable talents to take cooking seafood to extraordinary heights.  In this impressive debut, he shares the secrets of his unique approach to cooking and provides a glorious collection of original recipes.
 
In the book, Nathan Outlaw offers helpful advice and tips on buying the freshest fish and shellfish in a sustainably responsible way. He then guides you through various cooking techniques including how to pan-fry, grill, roast, steam and deep-fry fish to perfection.  The core of the book takes you through the individual fish and shellfish--brill, bream, sea bass, salmon, scallops, squid and so on... For each type of fish or shellfish, Outlaw suggests the best cooking method and how to match the fish with sauces and accompaniments to create your own exquisite dishes.  The recipes range from everyday quick meals to make at home for friends and family, to his signature restaurant dishes perfect for elegant dinner parties.  Also included is a helpful photographic guide to preparing different types of fish and shellfish that details how to clean, bone and fillet seafood.
 
Photographed on location in Cornwall, England, this sumptuous cookbook is a feast for ones eyes as well as ones palate.

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