Everyday Seafood
£6.60
In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish.
Good-quality fresh seafood is now within the reach of most people – both economically and in terms of easy availability. Plus it’s incredibly healthy and fast to cook. Nathan’s recipes range from soups and big bowlfuls (Prawn noodle soup, Monkfish, bean and bacon stew), through seafood salads like Cold dressed lobster salad with verjus, oven-baked fish dishes including Crab and saffron pasta bake and Baked smoked haddock, curried lentils and lime yoghurt, and ideas for barbecued and grilled fish, such as Whole grilled lemon sole with green sauce butter.
There are suggestions for light snacks, dips and nibbles like Cornish smoked brandade and everyone’s favourite, Fish finger sandwich, as well as the ultimate in fresh fish with tasty cures, pickles and ceviche.And for those with a sweet tooth, there are even dessert suggestions to round off the meal, including the delectable Raspberry trifle mess and Passionfruit and coconut ice cream sandwich.
With simple tips on what to look out for when buying seafood, which fish are sustainable, simple cooking techniques and how to plan seafood menus, Nathan’s fabulous recipe ideas will ensure that you make seafood part of your everyday cooking.
Read more
Additional information
| Publisher | 1st edition (7 April 2016), Quadrille |
|---|---|
| Language | English |
| File size | 23164 KB |
| Text-to-Speech | Enabled |
| Screen Reader | Supported |
| Enhanced typesetting | Enabled |
| X-Ray | Not Enabled |
| Word Wise | Enabled |
| Sticky notes | On Kindle Scribe |
| Print length | 368 pages |
by Zankis
Not as I expected. Very advertised but doesn’t reflect what I was expecting.
by Amazon Customer
Wow amazing. The variety of dishes in this book is fantastic. Nathan is a man who clearly knows his fish. The recipes are well laid out and described and for an A1 chef pretty easy. No hard to find ingredients apart from smoked cod roe and there is a link for this. You will want to cook everything in this book believe me.
by Struds
I have to give this book 2 stars, chosen simply on the basis as the book was bought as an ‘every day seafood’ recipe book. Whilst I agree that I am not fortunate enough to eat seafood everyday, I did have an expectation that a book titled “every day”, would provide recipes that can be made quickly, cheaply and without too much fuss. This book however, is not for the faint hearted. I am an accomplished, confident home cook, with many years experience of bringing up family etc. Well, there are many recipes that I either wouldn’t tackle due to their difficulty or would have to plan in advance (buy the ingredients and cook at the weekend), with sufficient planning and expenditure. This book is certainly not something you can run home from work, open and start using. The first section of the book ‘starters and small plates’ makes me think brilliant, something quick and easy, but NO! As you start turning the pages and see recipes like” pancetta-wrapped oyster fitters with cucumber and mint dipping sauce”, well, it just makes my heart sink. For a start, oysters, not something easy to obtain from supermarket and who has time to shuck? Then, another recipe “as a breakfast treat” – poached eggs with borrtaga, salmon roe and horseradish mash. Really? Is it just me? Maybe that is Nathan Outlaw’s every day, and Oh, how I wish it were mine, but c’mon. Just saying.
by Woodrow
Great book written by a expert on using and cooking fish.
Tried some recipes but not all yet!
Great pictures, clear to understand recipes.
Some old favourites along with new inspired recipes.
Like I said just excellent, just love this book
by SCH2011
It’s a good cookbook, beautiful photos. Wasn’t for me. I was looking for an alternative to red meats for our diet at home, and bought this in the hopes it would help. I’m not very experienced with seafood and was looking for simple and easy weekday type recipes, and this just didn’t do it for me. I think it was be more than anything. It was really informative and, like I said, beautiful photos, which I think are key to a good cookbook. It just wasn’t quite there for me.
by Mrs C Allen
I think Everday Seafood is rather misleading as this is quite a cheffy and rather fiddly book when i was really looking for everyday family cookbook so rather disappointing but there are some nice recipes here
by The Renaissance Girl
I guess the question most readers will ask is whether this book provides enough new material to make it worth purchasing, if you already have Nathan’s other books – the answer is a resounding YES! Lots of very interesting and original recipes, which is what I’d expect from Nathan – you can’t keep (a combined) four Michelin stars just cooking fish without constantly evolving. Not only are the recipes delicious, but the photography is absolutely beautiful – David Loftus has done a great job. There are also useful sections on pairing wine with fish, and how to plan a fish based menu, and I particularly like the raw and cured sections. Check out the recipes below:
Starters and small bites; Straight from the sea; In a pickle; Bowl food; Seafood salads; Bake; Grill and barbecue; To follow; Basics
Starters and small bites: crab pâté with pink grapefruit; crab Scotch quail’s eggs with watercress mayonnaise; pancetta-wrapped oyster fritters with cucumber and mint dipping sauce; prawn cocktail quiche; crispy fried grey mullet, chilli jam; a Cornish style of smoked brandade; hot-smoked salmon pâté, whisky jelly; Jacob’s favourite cod’s roe dip; polenta coated gurnard, sweetcorn, red onion and tomato relish, jalapeño mayonnaise; fried oyster bap; cucumber and mint relish; lobster risotto balls, basil and orange mayonnaise; poached eggs with bottarga, salon roe and horseradish mash; fish finger roll, pea and mint mayonnaise.
Straight from the sea: raw scallops, cleric broth and green chilli; raw salmon with vodka, orange and horseradish; raw tuna with green olive sauce; citrus-cured brill (!!) with anchovy mayonnaise, basil and pistachios; verjus-cured monkfish with pumpkin seeds and grape dressing; gin-cured sea trout with apple and fennel; raw mackerel with apple, celery and bacon; curry-cured grey mullet with pickled peppers and coconut yoghurt; beer-cured salmon with cucumber and seaweed salad; ginger-cured mackerel, beetroot chutney.
In a pickle: cider-pickled oysters with shallot, caper and apple relish; Doom Bar marinated seafood; razor clams, carrot and fennel chutney, jalapeño yoghurt; a simple bass ceviche; grey mullet with fennel, lime and orange; pickled mackerel with red cabbage, apple and cider; pickled herrings, red onion, orange and tarragon dressing; soused gurnard, red pepper ketchup, rocked and black olive salad; hot soused Dover sole with mushroom and seaweed dressing; hot marinated lemon sole with pickled onions and grapes.
Bowl food: chilled asparagus soup, crabmeat and seaweed oil; prawn noodle soup; sweetcorn soup with scallops and pickled red onions; clam and prawn chowder; red mullet and mushroom miso broth with shiso oil; smoked haddock soup with poached egg and pancetta; razor clam and scallop with coconut, lemongrass and chilli; parsley soup, smoked mackerel, horseradish and lemon oil; mussels with sage, cider and clotted cream; pan-fried scallops, creamed chicory, orange and tarragon dressing; crab with tomatoes, chilli, green peppercorns and herbs; cockle and seaweed risotto; my fish stew; monkfish, bean and bacon stew; Joe’s kedgeree; cod and ox cheek stew; braised octopus with romesco sauce.
Seafood salads: octopus, avocado and tomato salad, lime and coriander dressing; squid, watercress and cauliflower salad with salami; crab and tomato salad with horseradish dressing; prawn, chilli and potato salad; dressed lobster with herb mayonnaise; red mullet and aubergine salad with basil dressing; salmon and kohlrabi tartare salad; salads with courgette and nut salad; mackerel and noodle salad, cashew and lime dressing; John Dory, shaved asparagus, chilli and orange salad; cod, bacon, kale and parsnip salad; smoked mackerel and pickled vegetable salad.
Bake: salt and seaweed baked prawns, tomato and coriander salad; scallops with cheddar crumbs, smoked paprika and coriander butter; baked oysters with watercress and anise butter; stuffed squid, red peppers, chickpeas, olives and sherry; haddock baked in a bag with béarnaise butter; turbot fillets, seaweed crust, olive oil and lime hollandaise; sardine, pepper and shallot flatbreads; my fish pie; smoked haddock and curried lentils, lime yoghurt; crab and saffron pasta bake; smoked salmon, cauliflower and asparagus bake.
Grill and barbecue: scampi with saffron and olive butter; angels on horseback, pea pâté; oysters with smoked hollandaise sauce; barbecued jerk lobster with coconut rice; seared octopus, almond and sherry vinegar bread sauce; barbecued scampi with tomato and chilli chutney; lemon sole, green sauce butter; red mullet with girlies and roasted garlic aïoli; bass with air-dried ham; courgettes, lemon and herbs; smoked paprika sardines, marinated pepper salad; monkfish on the bone, spiced butter and fennel; monkfish satay; monkfish, cauliflower pickle, ginger and coriander yoghurt; hake with bacon, hazelnuts and leeks; mackerel with barbecue sauce; turbot ‘Getaria’, Basque potatoes; gurnard with fennel; gherkin and olive salad.
To follow: rhubarb sponge, almond cream and lemon crème fraîche; pear crumble with Earl Grey chocolate sauce; warm chocolate tart ‘Blck Pig’; Pete’s rice pudding with apple and prune compote; elderflower cream with strawberry sorbet; messie Jessie cookies; lemon curd pavlova with yoghurt sorbet; treacle and raspberry tart; passion fruit and toasted coconut ice-cream sandwich.
Basics: lemon oil; orange oil; basil oil; chilli oil; curry oil; fish stock; chicken stock; vegetable stock; mayonnaise; tomato ketchup.
It’s worth pointing out, having mentioned David’s photographs, that in every section there are two recipes that are not illustrated at all.
by Richard Morgan
It was delivered very quickly and was well worth the price.