Welcome to Through the Gaps, the UK fishing industry's most comprehensive information and image resource. Newlyn is England's largest fish market and where over 50 species are regularly landed from handline, trawl, net, ring net and pot vessels including #MSC Certified #Hake, #Cornish Sardine, handlined bass, pollack and mackerel. Art work, graphics and digital fishing industry images available from stock or on commission.
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Monday, 28 May 2012
Lemon Sole from Nathan Outlaw's British Seafood
Sourced from the cod ends of the inshore trawler Elisabeth Veronique, three lovely lemons, top sides scored and ready to go......
so, you've obtained the fish and have guests to feed, what next?......
with the Great British Menu heading south west this evening here's a timely dip into Nathan Outlaw's superb British Seafood cook book - one of the first things noticed is the ample opportunity from within the pages to modify recipes by using the book as a mentor - in this instance, choosing a lemon sauce as a suggested accompaniment to the lemon soles..........
this mayonnaise type sauce is easily prepared with lemon juice, lemon zest and olly oil - and a little careful whisking.......
a handful of new Pentland Javelin spuds quickly dug up (the entire crop from a plastic builder's tub in the garden)......
washed and ready to go.......
as no clams were available this lemon sole recipe was used only as a guide to cooking just the fish.......
along with a handful of deep-fried courgette and other veg.......
then under the grill go the fish.......
with careful handling at serving time on the table, the bone frame is easily peeled away to leave just the fillets.......
lemons cooked on the bone are a great fish to present this way.......
the book is more than just a collection of the best British fish dishes, organised by fish type and at least two recipes for each, there are more really useful sections like the base recipes full of helpful hints and tips........
along with all the key preparation techniques explained in sufficient detail to give a novice the confidence to venture into preparing fish to inspiring those more accomplished home cooks who are keen to impress family and friends with an extended repertoire......
the step-by-step photos by David Loftus that accompany Nathan's clear instructions make this part of the book an invaluable guide to fish preparation in its own right.......
and the really helpful section on garnish and veg is there for that moment in time when putting together an impromptu meal or planning something more extravagant.
