Winner of Best Fish and Seafood Gourmand World Cookbooks Awards 2011.
Most chefs love cooking fish as it is such a versatile ingredient. Unfortunately, many home cooks share little of this excitement and, instead, look on fish as 'difficult'. Brought up in West Bay on the Dorset coast, Mark Hix ably instils readers with both the joys of cooking fish and the confidence to handle them with ease to produce exciting dishes for all occasions. With today's concerns about healthy eating, fish is back in vogue. The book begins with instructions for all the basics that help the reader handle fish and seafood with assurance, from advice on buying and storing, to gutting and filleting fish, even dressing crab. It is then divided into user-friendly chapters reflecting situation and need, such as 'fast', 'light', 'comfort' and 'posh'. Throughout the book there are features on the various cooking techniques that are most commonly used with fish, from grilling and barbecuing to deep-frying and roasting, as well as a section on oysters. These also provide suggestions on the best sauces and accompaniments and ideas for fish salads. The recipes range from Potted Shrimp on Toast and Gravadlax to Fish Cakes and Smoked Fish Chowder and dishes for entertaining, such as Lobster and Asparagus Cocktail and Scallops with Black Pudding and Mousseline Potato. With over 150 fresh, modern and accessible recipes, mouthwatering photography and Mark's unrivalled ability to give classic dishes an inspired twist, this is the ultimate book for fish lovers.
