Floyd on Fish: Learn to Cook the Floyd Way by Keith Floyd

  • Anchovy butter (page 28)

    from Floyd on Fish Floyd on Fish by Keith Floyd

    • Categories: Dips, spreads & salsas
    • Ingredients: anchovy fillets in oil; butter
    • Accompaniments: Trout mousse
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  • ISBN 10 0563370009
  • ISBN 13 9780563370000
  • Published May 12 1994
  • Format Paperback
  • Page Count 144
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

The sheer variety of fish and shellfish - freshwater and seawater, round and flat, smoked and salted, pre-cooked or still alive - available from the supermarket fish counter, let alone the fishmonger, is enough to give the most experienced cook pause. With most people, the usual reaction is a feeling of barely stifled panic, a guilty trip to the freezer counter and a boil-in-the-bag dinner. However, "Floyd on Fish" with its A-Z guide to fish varieties is the perfect antidote to fish-fear and shows just how simple delicious fish cookery really is. Whether you want to make a classic dish - like Paella, Ceviche or Salmon in Aspic - or experiment with a Floyd speciality like Roast Monkfish with Garlic or Herrings with Bacon, "Floyd on Fish" has a recipe for every occasion and every fish. The book also includes tips on how to choose the best fresh fish and how to clean and prepare them with the minimum of fuss. Keith Floyd, when he's not writing best-selling cookery books like "Floyd on Fish" and "Floyd on France" or making popular television series like "Far Flung Floyd", runs a pub, Floyd's Inn, near Totnes in Devon.

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