Description
With 50 recipes for fish from a simply “grilled salmon steak” to the more involved “MUSSELS WITH WILD GARLIC CHORIZO AND RED PEPPER” and a Bengali curry for Whiting or a freshwater pike. This book is a companion for any cook looking to explore the possibilities of cooking fish from British waters.
Here, you will find ideas for a wide range of sea fish, such as turbot, halibut and megrim. Shellfish such as oysters, mussels as well as sauces and cooking with seaweed.
