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Newlyn Fish Market - boats due to land.

Saturday, 16 August 2014

Cornish Summer Sardines courtesy of Nathan Outlaw's new book, Fish Kitchen

Soused Sardines and Mustard

Take six fresh Cornish Sardines...

butterfly fillet them...fry them gently for a few minutes until golden...

pickle some finely shredded white cabbage with cider vinegar for an hour after gently frying the cabbage, garlic and onion - don't overheat! - then use to cover the cooked fish to serve...

make a simple salad cream with cream, egg yolks, garlic, whole grain mustard and lemon zest...

whisk in the veg oil slowly to begin with as you would a mayonnaise and serve alongside the fish.

Nathan's superb collection of fish recipes is just what you would expect from the Uk's only Michelin 2 star Fish restaurant - check out your copy here.