In this book Nathan shares his latest innovations in this exciting collection of over 70 recipes, 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 Soused sardines with white cabbage and mustard, to name a few. And for those of you who are buying whole fish – or catching their own – there is a step-by-step illustrated guide to their preparation.
An easy-to-use essential cookbook for all fish lovers looking for fresh inspiration and delicious dinners!