Salt hake with squid ink, parsley and tomato and garlic sauce from Nathan Outlaw's British Seafood (page 88) by Nathan Outlaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the book's "Roast fish stock".

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