HOME COOKING - MICHELIN-STARRED OUTLAW STYLE
PUBLISHED: 10:45 05 April 2016 | UPDATED: 12:41 30 August 2017
Eat two-Michelin starred Nathan Outlaw’s food every night with his new book Everyday Seafood published this week.
Who wouldn’t love to eat at two-Michelin starred Nathan Outlaw’s table every night? Now his new book Everyday Seafood published this week, has made it possible - and affordable – to bring the stunning cooking of Cornwall’s most celebrated chef to our humble home dining table.
Seafood at its best is simple and often one of the fastest foods – and Nathan Outlaw’s new book brings together 100 recipes for cooking seafood simply and quickly at home. There are chapters devoted to raw fish dishes, soups, baked, grilled and barbecued and even desserts too.
I wanted to write this book to unlock the myth that seafood is a tricky thing to deal with: it’s not,’ says Nathan.
Each recipe has been tested – not only for taste but also for availability of ingredients and speed of cooking. I’ve done this personally,’ says Nathan. So I know the recipes work and you’ll be able to follow them easily.’
We recommend his gin-cured sea trout with apple and fennel, mussels with sage, cider and clotted cream and crab and saffron pasta bake.
Everyday Seafood is published 7 April priced at £20. nathan-outlaw.com
Gin-cured Sea Trout with Apple and Fennel
(serves 6 as a starter)
1 very fresh side of wild sea trout, skinned and pin- boned
For the cure
250g sea salt
250g caster sugar
2 tbsp juniper berries, crushed
For the salad and dressing
200ml olive oil
2 shallots, peeled and finely sliced
4 juniper berries, finely chopped
100ml cider vinegar
2 fennel bulbs, tough outer layer removed
3 eating apples, such as Braeburn
3 tsp finely sliced tarragon
For the cure, put the salt, sugar and crushed juniper berries into a food processor and blitz for three minutes.
Lay the sea trout on a tray and sprinkle evenly with the cure mixture. Turn the fish over in the cure a few times to ensure it is coated all over. Drizzle the gin evenly over the fish, then wrap the whole tray in cling film and place in the fridge to cure for four hours.
When the time is up, unwrap the fish and wash off the cure with cold water, then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for an hour to firm up (at this stage you can freeze the fish for up to a month).
To make the dressing, put the olive oil, shallots and chopped juniper berries in a small pan over a medium heat until the oil just begins to bubble. Take the pan off the heat and add the cider vinegar and gin.
Slice the fennel on a mandoline as thinly as possible and place it in a bowl. Peel, core and grate the apples, then add to the fennel with the tarragon. Toss to combine and dress the salad with half of the dressing, keeping the rest to finish the dish.
Using a sharp knife and a clean board, slice the trout as thinly as possible. Lay it out on large individual plates and drizzle with the remaining dressing. Bring to room temperature before serving.