Fish Kitchen

Fish Kitchen

By
Nathan Outlaw
Contains
93 recipes
Published by
Quadrille Publishing
ISBN
9781849493727
Photographer
David Loftus

"Nathan's cooking is driven and inspired by what's fresh, what's local and what's available, and you can really taste Cornwall in his food." – Heston Blumenthal Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; scallops with hazelnut butter and watercress; and seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish – or catching their own – there is a step-by-step illustrated guide to their preparation. This is an elegant, easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.

In this book

  1. Introduction
  2. Raw
  3. Cured
  4. Pickled and soused
  5. Smoked
  6. Steamed
  7. Poached
  8. Boiled and braised
  9. Grilled
  10. Barbecued
  11. Baked
  12. Pan-fried
  13. Deep-fried
  14. Preparing fish and shellfish
  15. Basic recipes

Recipes in Fish Kitchen

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