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Add the vinegar and wine, and cook, stirring, until the liquid has reduced to almost nothing – about three minutes – then add the seaweed flakes.
Gurnard with Porthilly Sauce Recipe - Great British Chefs Gurnard with Porthilly Sauce Recipe - Great British Chefs
Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. Nathan Outlaw’s filo-wrapped hake cigars make the perfect starter or nibbles to serve with white wine on a sunny evening. With illustrated preparation techniques, all of Nathan’s top tips and species substitutes for every recipe, it is easy to cook delicious fish at home.Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment. The 45-year-old recommends tail meat for lobster dumplings, or using the meat for an alternative take on sesame prawn toast.
Fish for Dinner by Nathan Outlaw | Waterstones
Outlaw, who trained under legendary seafood chef Rick Stein, says it “baffles” him that as a country we don’t eat more fish.Just look at Galton Blackiston’s Salt-baked salmon or Nathan Outlaw’s Monkfish with sage, cranberry and pine nut stuffing.