Nathan Outlaw's British Seafood by Nathan Outlaw

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

    from Nathan Outlaw's British Seafood Nathan Outlaw's British Seafood by Nathan Outlaw

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

  • Great British Chefs

    ...packed with recipes for neglected fish; brill, megrim, witch, gurnard, rays and sardines. ...his recipes are both complex and layered. This is what makes them exciting.

    Full review
  • ISBN 10 1787135225
  • ISBN 13 9781787135222
  • Published Nov 14 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Boasting 3 Michelin stars across two restaurants in Port Isaac, Cornwall, Nathan Outlaw is passionate about seafood. He is renowned for his unique style of cooking, which encourages the individual flavours of the fish and shellfish to shine through. Sourcing sustainable fish and local produce in season, Nathan uses his considerable flair to take simple fish cooking to new heights.

In this impressive cookbook Nathan offers advice on sourcing and buying fish and shellfish, then guides you through the various cooking techniques. The core of the book takes you through the individual fish and shellfish - brill, bream, sea bass, salmon, scallops, squid and more - suggesting the best cooking techniques and how to match the fish with sauces and accompaniments. He then offers recipes ranging from everyday quick dishes to signature dishes from his restaurant. Also included is a detailed photographic guide to preparing the different types of fish and shellfish.

Photographed on location in Cornwall, this superb book has a real sense of place and shows how easy it is to replicate Nathan's beautiful food at home.

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