This beautifully photographed and clearly set out cookbook presents A-Z guides for both fish and, separately, for shellfish. Individual sections then explain how best to handle the fish, best cooking methods and suggestions for substitutes before presenting beautifully photographed, fresh and tempting recipes.
There are also comprehensive illustrated explanations on scaling, filleting, shucking, shelling and cleaning all sorts of seafood. It clearly shows the home cook just how delicious our fresh seafood is and how simple it can be to produce show-stoppers without any kitchen dramas. I t is a perfect example of just how simple it can be to get a delicious, fresh dish of Australian seafood on your table.
The Bloke is especially fond of fish. Place each fillet, flesh side down, on a sheet of baking paper large enough to cover the fillet. When the pan is hot and the ghee translucent, place the fillets in the pan, skin side down, leaving the paper on the flesh side.
5 of the best fish cookbooks
Reduce the heat to low. Remove the weight and the paper, then, using a spatula, gently flip each fillet to quickly seal the other side. Write a customer review. Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers.
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Amazon Inspire Digital Educational Resources. Amazon Rapids Fun stories for kids on the go. The Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion. Description The Fish and Seafood Companion is just the handbook home cooks need to take the fear out of selecting, preparing and cooking fish and earns its place as an instant classic.
Years in the making, this is the definitive guide to enjoying the fish and seafood, as has never before been attempted. Covering species of fish and seafood; identification, handling and cooking guides; recipes for the best ways to prepare it; case studies on best-practice fisheries and fishermen; guides to 20 key cooking techniques; as well as hundreds of produce identification photographs highlighting the best possible produce. Recipes include Bream with bok choy, parsley root and salted red chilli, Pan-fried john dory liver on toast, Smoked eel and green peppercorn pate, Pickled mackerel, Pan-fried squid hoods with rocket pesto and Grilled scampi with garlic butter.
This stylish compendium is a labour of love by the most respected authorities on seafood in the business.
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