Everyday Seafood

(Hardback)

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In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kindsof fish and shellfish. Good-quality fresh seafood is now within the reach of mostpeople both economically and in terms of easy availability. Plus its incrediblyhealthy and fast to cook.

Nathans recipes range from soups and big bowlfuls (Prawn noodle soup,Monkfish, bean and bacon stew), through seafood salads like Cold dressed lobstersalad with verjus, oven-baked fish dishes including Crab and saffron pasta bake andBaked smoked haddock, curried lentils and lime yoghurt, and ideas for barbecuedand grilled fish, such as Whole grilled lemon sole with green sauce butter. There aresuggestions for light snacks, dips and nibbles like Cornish smoked brandade andeveryones favourite, Fish finger sandwich, as well as the ultimate in fresh fish withtasty cures, pickles and ceviche.And for those with a sweet tooth, there are even dessert suggestions to roundoff the meal, including the delectable Raspberry trifle mess and Passionfruit andcoconut ice cream sandwich.

With simple tips on what to look out for when buying seafood, which fishare sustainable, simple cooking techniques and how to plan seafood menus,Nathans fabulous recipe ideas will ensure that you make seafood part of youreveryday cooking.

Author Bio

Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 hehas held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock,Cornwall the only fish restaurant in the world to have two stars. After qualifying,Nathan gained much of his early experience in Padstow, working for Rick Stein.In 2007 Restaurant Nathan Outlaw was launched in Fowey and acclaimed as thebest restaurant in Cornwall by Michelin. In 2010 Nathan relocated his restaurantto St Enodoc Hotel in Rock and opened a second there, geared to more casualdining: Outlaws in Rock, Cornwall. In 2012 he launched Outlaws at The Capital,in Knightsbridge, and in 2013 he opened The Harbour restaurant in Port Isaac,Cornwall, and was awarded The AAs Chefs Chef of the Year Award in 2014.Nathan is a familiar personality on television with appearances on SaturdayKitchen, Great British Menu and Market Kitchen. He is currently working on a new TVseries with Valentine Warner: Hook It and Cook It. His first book, Nathan OutlawsBritish Seafood, published in 2012, received excellent reviews.