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Amazon.co.uk Review
Stein has a no-fuss approach to cooking, dishing up meals which can be prepared in less than an hour. Fruits of the Sea contains over 100 new fish recipes to cater for all occasions and palates, including family meals like Mackerel Fish Cakes with Fennel or Fillet of Cod with Saffron Mashed Potatoes. The ingredients for these should be easy to find at any supermarket or fishmonger. For those with a taste for the exotic, there's Thai Red Seafood, and Goan Prawn Balchao; and for dinner parties there are dishes such as the Small Ragout with a Deep Red Wine Sauce or Escalopes of Salmon with Champagne and Chive Sauce.
An illustrated guide to cleaning and filleting fish is included and there's a glossary explaining how Eastern ingredients such as wasabi and shrimp paste are sold and used. Of course, as anyone who has been to Rick and Jill Stein's restaurant will know, the desserts are superb: a few, like Baked Chocolate Mousse with Cornish Clotted Cream, and Pine Kernel and Ricotta Tart, are in the book. --This text refers to an out of print or unavailable edition of this title.
Product Description
For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour.
This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.
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