By Nathan Outlaw
In his latest cookbook, Everyday Seafood, Nathan Outlaw explains where his passion for fish stemmed from. "I'd like to tell you that my love for fish started with bouillabaisse in Provence, or whole turbot cooked over coals in San Sebastian," he says, "but no, it was the humble fish finger." Now, of course, he makes his own and has included a recipe for a fish finger roll with pea and mint mayonnaise within the starters and small bites section.
While more challenging dishes, such as lobster risotto balls with basil and orange mayonnaise are featured, the idea behind Everyday Seafood
The diversity of his restaurants is reflected (albeit on a simpler level) in Everyday Seafood, where Outlaw has created a collection of easy-to-prepare recipes catering for a variety of occasions; from light bites for parties to summer barbecues and family entertaining. There's even a dessert selection, including rhubarb sponge, almond cream and lemon crème fraÁ®che. And while aimed at the home cook - Outlaw claims "seafood is the best convenience food ever" and a "great choice for everyday meal occasions" - there is also plenty to inspire professionals.
The book provides useful sections on what to look for when buying seafood and how to store it when you get it home. There's also advice on fish preparation tools and pairing wine with seafood. It is filled with bright, vivid photography of the finished dishes, but lacks images of the preparation, which could be useful for the novice chef. A section on how to deal with live seafood such as lobster and crab, for reference purposes, would also be a welcome addition, but helpfully the methods are explained in individual recipes.
By Katey Pigden
If you like this, you may enjoy these
- Nathan Outlaw's British Seafood
- Nathan Outlaw's Fish Kitchen
- Fish & Shellfish by Rick Stein
*Are you looking for a new role? See all the current restaurant vacancies available with The Caterer* Jobs >>
Latest video from The Caterer
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In