We are constantly being told about the benefits of
eating fish and seafood - high in protein, low in fat
and rich in nutrients. Yet we also know that species
like cod and tuna are in danger of extinction while
unscrupulous trawlers are over-fishing waters around the
world. In this stunning new collection of fish recipes,
Tom Aikens takes readers with him on a voyage of
discovery. Having travelled to fish markets and spoken
to fishermen worldwide, his recipes include new takes on
ever-popular fish, such as sea bass, scallops and
oysters, as well as ideas for lesser known but
underfished, species like megrim sole, ling and gurnard.
While urging us to ensure that we eat only sustainably
sourced, line and net-caught fish, Aikens organises the
book by cooking method - frying, baking, poaching,
grilling, marinating and steaming. Each chapter has a
dazzling array of mouthwatering dishes - whole bream
baked in sea salt and fennel seeds; deep fried squid
with lime and Aioli; grilled sardines with thyme and
garlic; scallops with pan-fried pork belly; crab salad
with lemon and orange; barbecued mullet with
dill.Beautifully illustrated with specially commissioned
photography, including step-by-step photographs for
techniques such as descaling and filleting, this is a
mouthwatering cookbook written by a chef who is
passionate about his work. It is destined to become an
essential addition to any cook's kitchen. |
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