Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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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.

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

verifyErrors }}{{ message }}{{ /verifyErrors }}{{ 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 Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be.

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This recipe was a Spiced Gurnard Turmeric Potato Pancake, Watercress & Shallot Salad, Chilli & Lime Yogurt Fish For Dinner , by Nathan Outlaw.

Nathan Outlaw: Lobster is actually quite affordable right now Nathan Outlaw: Lobster is actually quite affordable right now

The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. 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. The 45-year-old recommends tail meat for lobster dumplings, or using the meat for an alternative take on sesame prawn toast.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.” Put the yogurt, saffron, garlic, lemon zest and juice, mint and parsley in a bowl. Season with salt and pepper and mix well. Set aside or see Make Ahead. 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.” 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. 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.