We all know fish is extremely healthy and the ubiquitous High Street fish 'n' chip shop proves we think it's tasty too. So why are we all so scared of cooking it? At last, this is a book that provides delicious recipes and dispels all doubts about how to cook them. Providing simple steps and tips for sourcing, choosing, buying, storing and preparing fish, you need never be out of your depth again. Whether you need to fillet a salmon, skin a trout, or marinade some mackeral, "Fish 'n' Tips" answers all the questions in an approachable, easy to read style. Covering all types of sea and freshwater fish and shellfish, the inspiring recipes range from the ultimate fish pie to the perfectly barbecued prawns. Learn which ingredients complement which fish, what questions to ask your fishmonger and how to impress your friends and family with the most delicious fishy dishes.
Table of Contents
SHELLFISH Clams and mussels Oysters Scallops Squid Prawns Crab Lobster FISH Grilled fish Pan-fried fish Fish cakes Poached and steamed fish Baked fish Fish casseroles and stews Barbecued fish
One of Scotland's most exciting cookery talents and entirely self-taught, Nick Nairn became the youngest chef to win a Michelin star in Scotland in 1990. Creator of two successful restaurants and now a cook school, Nairn's, he is also a popular TV presenter and writer. He has written three successful books to accompany his BBC TV series Wild Harvest, Wild Harvest 2, and Island Harvest, as well as the best-selling Top 100 Salmon Recipes. When not busy filming, teaching, or writing books he also writes a column for the Scottish Sunday Mail.