Fish for Dinner: Delicious Seafood Recipes to Cook at Home

Product Information

Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk. Put the potatoes in a pan, add water to cover, a big pinch of salt and the saffron. Bring to a simmer and cook for about 15 minutes, until soft, then drain and leave to dry.

Stuffed Monkfish Recipe - Great British Chefs Stuffed Monkfish Recipe - Great British Chefs

Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes. The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” Hailing from Maidstone, Kent, Outlaw says he grew up not liking fish. “As a kid I’d eat fish fingers or fish and chips, barely – I’d have to be convinced,” he laughs. After all, people change. “This is why I’m a good person to talk about fish with.” verifyErrors }}{{ message }}{{ /verifyErrors }}{{ He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA)A BRAND NEW collection from the UK’s most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner. Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato. It’s a way of using a deemed-to-be-expensive species but in a smaller amount, and it goes a lot further,” he says. (Kate Whitaker/PA) One major mistake many home cooks make is overcooking the fish. “I’d say 80-85% can be eaten raw, for a start, so you never need to worry about [undercooking] with any species that you have at home. Even if it’s slightly undercooked, nothing’s going to happen,” says Outlaw. “It does seem the case that people err on the side of caution and overcook – and then unfortunately what happens is you probably have an experience that’s not great and it’s dry.

Nathan Outlaw Recipes - Great British Chefs

Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes. The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide.Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be. The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.