By Hugh Fearnley-Whittingstall, Nick Fisher
The ambitious River Cottage workforce turns their recognition to all concerns aquatic during this definitive advisor to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher learn the ecological and ethical problems with fishing, educate person abilities reminiscent of catching and descaling, and provide a complete (and interesting) species reference part. additionally they demystify the cooking of fish with one hundred thirty five recipes for getting ready fish and shellfish in varied methods, from pickling to frying to smoking.
This bold reference-cookbook appeals to either mind and urge for food via targeting the pleasures of catching, cooking, and consuming fish whereas grounding these activities in a philosophy and perform of sustainability. The authors aid us comprehend the human effect at the seafood inhabitants, whereas their infectious enthusiasm for all demeanour of fish and shellfish—from the effective salmon to the common-or-garden mackerel to the unsung cockle—inspires us to discover diverse and strange species. Fish is superlative meals, yet it’s additionally a worthwhile source. The River Cottage Fish Book promises an entire schooling along a wealth of recipes, and is the main opinionated and passionate fish publication round.
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Extra resources for The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook)
As a variation to this recipe, or if liquorice root is not available, substitute with mint leaves. 62 m u s h roo m d i s h e s abalone mushrooms in sweet and sour sauce INGREDIENTS Abalone mushrooms Salt Five-spice powder Corn ﬂour (cornstarch) Rice ﬂour Self-raising ﬂour Cooking oil Garlic Tomato Cucumber Green capsicum (bell pepper) Pineapple Corn ﬂour (cornstarch) 260 g (91/3 oz) 1 /2 tsp 1 /4 tsp 130 g (41/2 oz) 130 g (41/2 oz) 130 g (41/2 oz) 625 ml (20 ﬂ oz / 21/2 cups) 1 clove,peeled and chopped 1 /2, diced 1 /4, diced 1 /2, diced 85 g (3 oz), diced 1 Tbsp, mixed with 1 Tbsp water METHOD • Marinate abalone mushrooms with salt and ﬁve-spice powder.
Drain and set aside. • Using the same wok, heat remaining oil and stir-fry red chillies for 5 seconds. Add Chinese mushrooms and stir-fry for 2 minutes. Add fried bean curd cubes, carrot, vegetable stock, vermicelli, bean sprouts and seasoning. Stir-fry over high heat for 3–5 minutes or until almost dry. • Add chopped chives and mix well. Serve immediately. 45 ml (11/2 ﬂ oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 ﬂ oz / 2 Tbsp) 60 ml (2 ﬂ oz / 1/4 cup) 2, ﬁnely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, ﬁnely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.
Sprinkle with toasted black sesame seeds and serve. To make garlic soy sauce, mix together, 3 Tbsp light soy sauce, 1 Tbsp minced garlic and 1/2 tsp ground white pepper. Store in a screw-top jar. 34 s o u p s a nd a p p e t i s e rs cold sauced french beans INGREDIENTS French beans Salt Grated ginger Sesame sauce (See note) Toasted white sesame seeds 300 g (101/2 oz), trimmed and cut into 9-cm (41/2-in) lengths 1 tsp 1 Tbsp 4 Tbsp METHOD • Cook French beans in boiling water with salt and grated ginger for 2–3 minutes.