The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide. For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.

Nathan Outlaw recipes - BBC Food

Sometimes I like to cook with bold, strong ‘wake me up and slap my face’ flavours and this dish is one of them. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment.“ Nathan Outlaw Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk. He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA) He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family.”To make the batter, sift the flour, baking powder, turmeric and garam masala together into a bowl and add a pinch of salt then mix in the mashed potato, yogurt, coriander (cilantro) and all the egg yolks. In a separate bowl, whisk the egg whites until firm, then fold them through We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt.

Fish for Dinner Spiced Gurnard Turmeric Potato Pancake from Fish for Dinner

The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes. For the batter, mix the flour and cider until smooth. Heat the oil to 180C in a deep-fat fryer (or deep-sided, heavy-based pan) and season the fish. Dip each chunk of fish in the batter to coat, then deep-fry in batches for three to four minutes, until cooked and crisp. Gently lift out, drain on kitchen paper and keep warm.

Ingredients

The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes.

Fish for Dinner by Nathan Outlaw | Waterstones

There was a time when I couldn’t do it, [but] I do believe everyone can do it. People worry about making a mistake and ruining the fish, but you can’t really ruin it. [If] you don’t get close enough to the bone and leave a bit of meat on the carcass, just go in with a spoon and use that for fishcakes or fish pies. You’re never going to waste anything. The best thing you can do is have a go.” That’s when I started to really appreciate all the different species, the different textures, different seasons… What was sustainable and what wasn’t sustainable.” For the filling, heat the oil in a frying pan and, when hot, add the onions, cumin and coriander and season with salt and pepper. Cook over a medium heat for 5-6 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then add the saffron, white wine and raisins. Cook everything down for roughly 20 minutes until the liquid has reduced to almost nothing and the onions are well stewed. Taste the onions at this point and season if required. Transfer the onion mix to a tray and spread out to cool. Once cool, portion into 12 little piles.A very good buy at the moment, that everyone thinks is expensive, is lobster,” says the two-Michelin star chef, who is famed for fish cookery. Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato. Hailing from Maidstone, Kent, Outlaw says he grew up not liking fish. “As a kid I’d eat fish fingers or fish and chips, barely – I’d have to be convinced,” he laughs. After all, people change. “This is why I’m a good person to talk about fish with.” Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside.