About this book
Shares the secrets of his unique approach and provides a tempting collection of original recipes. Beginning with a guide to sourcing and buying, followed by a step-by-step guide to preparing all types of fish and shellfish, this explains cooking techniques, showing how to pan-fry, grill, bake, steam, barbecue and deep-fry fish to perfection, avoiding the pitfalls of overcooking. The core of the book is divided into the four main groups: flat, round, oily and shell fish, and within this structure 30 fish are dealt with.
Recently awarded two coveted Michelin stars for his eponymous fish restaurant in Rock, Cornwall, Nathan Outlaw is one of the most exciting upcoming chefs in Britain today. In Modern British Seafood Nathan shares the secrets of his unique approach and provides a tempting collection of original recipes.