English Seafood Cookery 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 0140467378
  • ISBN 13 9780140467376
  • Linked ISBNs
  • Published Jul 28 1988
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

A guide to cooking a selection of fish and shellfish found in British coastal waters. It includes advice on shopping, varieties, preparation and basic cooking. The book won the 1989 Glenfiddich Award for Food Book of the Year. The author believes that it is quite possible to produce exciting fish dishes at home and that it needn't be too time consuming. He realises that most people need to be able to produce a meal in an hour or so, so each recipe is self-contained and there are not sauces and butters that have to be produced long before you can think of cooking.

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