Fish Cooking Book
Sample fish recipes and review of seafood cooking books:
A fish cooking book is an essential addition to any home kitchen and seafood are flavoursome and nutritious ingredients. Meals are simple to prepare and often quick to cook and the addition of simple herbs or sauces can enhance the taste and presentation. Each volume below has been recommended for their chapters which range from how seafood is caught, how it arrives to the shops, how to choose, how to prepare and fillet at home and how to cook.
Seafood Cook Book
The Fishy Fishy Cookbook is a delightful seafood cook book is a comprehensive guide which starts with how fishermen and trawlers operate. It also describes how they are transported to markets and stores and shows how they should be prepared. It captures the imagination of the reader from the opening photos of the writers sharing their own catch with their families in the kitchen and outdoors at the picnic table. It is based on the brassiere at Brighton which is owned by TV presenter Dermot O'Leary and his friends James Ginzler and Paul Shovlin, where together with chef Loz Talent, they serve tasty dishes using seasonally fresh and locally caught produce along with seasonal ingredients.
They insist that their suppliers ethically sources using gill nets or pots and lines. Like their book their restaurant is informal to facilitate a relaxed meal. So successful has their ideas been that they have opened another restaurant in Poole. Their ethos has easily transferred to the book and when looking at their stunning photographs they may look difficult to cook but they are described in an easy to follow manner.
The meals have been inspired by the Fishy Fishy restaurant menu and devised by their chef Loz Talent. The staff prepares their dishes with fresh local and seasonal seafood, so in their restaurant you will not find flat fish in midwinter nor British lobster out-with the March to September months.
The writers encourage readers to continue this ethos at home. Chapters deal with the various types found in UK waters, when they are in season, not spawning and readily available around our shores. So in the lobster section we learn how they live, the best time to catch and eat it and how to humanely kill and cook a lobster at home.
Other background chapters deal with the controls and quotas in the industry, methods such as towed, encircling or static gear and the arguments for and against catching cod which includes photographs of their friend who is a cod fisherman using gill nets, the sustainable method, ray and Dover sole. A charming chapter describes the authors' regular Mackerel fishing trips with Dermot O'Leary.
After this interesting section the writers guide the reader through how to buy seafood such as the best day to buy fresh produce and how to look for signs that it is freshly caught and not from frozen stock.
It starts with a guide to filleting which includes round, flat, octopus, squid, crab and oysters.
They are broken down into sections of starters, barbecue and al fresco eating, shellfish, special occasions, side dishes and desserts. Starters include brill fillets with citrus salsa, smoked salmon with horseradish sour cream and rye bread, chargrilled squid with tomato and chilli jam and smoked salmon pate.
Unexpectedly but most welcome are some vegetarian recipes with starters including goat's cheese and caramelized red onion tartlets.
Mains include skate wing with brown butter and lemon sole stuffed with ratatouille. Read their quick crab recipe, sea bass recipes and spicy prawns pages.
They recommend making your own sauces to accompany your dish so there is quick and easy tartare sauce, Marie Rose sauce, lemon crème fraiche and horseradish sour cream as well as mayonnaise and garlic mayonnaise. Homemade butter recipes include citrus butter and peppercorn butter. Dressings that can easily be made at home include tomato, lime and coriander dressing and a bloody Mary dressing.
There is a range of salsa sauces that can add some spice and these include citrus salsa and salsa verde. Dips include homemade taramasalata and humous.
This fish cookbook includes serving suggestions, alternative ingredients and notes. For example John Dory en papillotte has a section about the legend of the spots on the John Dory being the thumbs and finger print of St Peter as he picked it from the sea.
Breakfast dishes include a surprise addition of eggs royale, eggs Florentine and eggs benedict before getting back to breakfast fish recipes of kippers and kedgeree.
It is a versatile ingredient and cooks well outdoors. Barbecue dishes include albacore tuna salad, mixed seafood kebabs and BBQ oysters. Other summer dishes include how to cook fish dishes like Cornish sardines with pesto and warm mackerel salad with rhubarb chutney. The sauces perfectly accompany the dishes rather than overpower or hide their taste.
Cooking with fish can be such a treat and special occasion recipes include mixed platter with roasted new potatoes, grilled North Atlantic langoustines and sole meuniere. Side dishes include chickpea, ginger and beansprout salad.
Such recipes do not normally include desserts so they have included sweets from their restaurants which include chocolate and pecan brownies with crème anglaise, tarte au citron with fruit coulis and pear tarte tatin with vanilla mascarpone.
It was published by New Holland Publishers UK in 2012. The photographer was Tony Briscoe who captured the hard work of the fishermen, the relaxing scenes of family get-togethers over a fresh catch as well as many of the recipes.
It is a one stop for those who want to learn how to cook or develop their passion for cooking fish. This seafood cook book is simple to follow, full of flavoursome meals that inspires the home chef.
It is also available as a free app from iTunes app store for iPhone and iPad users. The app includes an introduction by Dermot O'Leary, 10 free recipes, advice on sourcing sustainable produce and demonstration how to video guides which includes how to gut a fish properly. Other videos include chef Loz Talent talking viewers through recipes.
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Dips & Sauces