Member's page

River Cottage Fish

River Cottage Fish

About Me: New edition - In this brilliantly comprehensive volume, Hugh Fearnley-Whittingstall and Nick Fisher guide the intrepid fish lover on the path towards proper fish appreciation and enjoyment. Much more than just a cookbook, this volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos.

page 1/2 go to
Recipe

West Country cider mussels

added by River Cottage Fish

Most ways of cooking mussels are variations of the classic recipe steaming them open in a flavoured liquor, which becomes their sauce. And, of course, you don’t have to serve them with chips – a hunk of bread, some pasta or rice can all be used to make a meal of them, or they can be served with just their broth, as a starter. This is our own locally inspired take on the classic moules marinière, using leeks, thyme and cider.

Recipe

Mackerel barbecued over bay

added by River Cottage Fish

Our all-time favourite fish for barbecuing is mackerel. This is partly because its firm, slightly oily flesh responds beautifully to the searing, charring heat. But it’s also because barbecued mackerel has a certain emotional significance. It’s a fish that’s plentiful and easy to catch, and we’ve lost count of the times we’ve cooked up a good haul of it in the open air, surrounded by family and friends. Tucking bay leaves into the cavity of the fish can impart a subtle flavour but, being big fans of bay, we sometimes really go to town and grill the fish on top of whole branches of it. A word of warning: make sure you take them from a strong, established tree. We once had a young bay shrub that fell foul to an enthusiastic pruning prior to a mackerel barbecue ... it never quite recovered.

Recipe

Fish in Beer Batter

added by River Cottage Fish

What makes a good batter? What creates that crisp, savoury, golden coating that seals in all the moisture of the fish it covers? The answer, or at least one answer, is beer. It not only contributes a wonderful lightness to the mixture but adds flavour, too: a nutty, wheaty edge to the crunch. But beer isn’t the only important element. A good batter also needs to have the right consistency: too thick and floury and you’ll end up with a pancakey, chewy result; too thin and it won’t stick to the fish. This recipe is one of the most useful in the book because you can use it when you’re deep frying almost any fish or shellfish. As well as the obvious fillets of white fish, such as plaice, pollack, coley, cod, haddock and whiting, we’ve had great success with beer-battered dogfish goujons, squid rings, even scallops. We’ve included our tried and tested recipe for homemade tomato ketchup here too, as it never fails to please with battered fish. The recipe is based on one by Lindsey Bareham in The Big Red Book of Tomatoes (Michael Joseph, 1999).

Recipe

Scallops with chorizo

added by River Cottage Fish

There are many ways to cook scallops, but few to beat this. It’s one of the best possible expressions of the salty-spicy-pork meets sweet-succulent-shellfish concept so beloved of the Portuguese. If you’re cooking this dish in the summer when fresh broad beans are available, blanch some and toss them into the pan at the last moment. Sweet little fresh peas are another delicious addition. To make this a more ‘British’ dish, you could substitute black pudding for the chorizo. Add 6 torn sage leaves to the pan with the scallops to bring out the flavour of the sausage.

Recipe

Fried bream fillets with pea purée

added by River Cottage Fish

Fillets from bream that you’ve just caught, served with a purée of peas that you’ve just picked ... it must be July.

Recipe

Seared squid

added by River Cottage Fish

This is a fabulously fast bit of cookery, which gives you a toothsome, piquant dish in next to no time. Don’t attempt it with very large squid, though, or you’ll end up with a tough result – monster cephalopods tend to respond best to long, slow cooking. Small (not tiny) and medium squid are what you want here, and the key to success is speed. If you can be identified as anything more than a blur with a pair of tongs, you’re moving too slowly. And, whether you’re using a griddle plate, barbecue or frying pan, high heat must be the order of the day. For a change from paprika, try making this with sumac. A Middle Eastern spice of crushed, dried berries, it has a lovely, lemony tang that pairs beautifully with squid. You’ll find it in larger supermarkets and delicatessens.

Recipe

Ceviche

added by River Cottage Fish

This is a classic Latin American dish, where fish is marinated in citrus juice. The acid in the juice changes the chemical structure of the fish in a similar way to cooking it, so the texture and flavour cease to be ‘raw’ but there’s still a lovely freshness on the palate. It’s crucial that you start with spankingly fresh fish. Firm, well-muscled varieties such as bream and bass are ideal for ceviche, but we have had good results with gurnard and pollack as well. There are many variations on the theme. Our tried and trusted version uses subtle flavourings that play to the strengths of the very best, freshest fish. Variations that we would sanction include the use of finely sliced fennel bulb instead of celery, and upping the heat a bit with fresh chilli and cayenne, if you like that extra zing. If finding both limes and lemons is a problem, use just one or the other. But don’t miss out on the orange. We think it rather makes the dish.

Recipe

Hot-smoked mackerel pâté

added by River Cottage Fish

Smoked mackerel pâté comes in many guises, some a bit dull and obvious. This lovely recipe is neither. It’s from River Cottage refugee Emma Miles, who now cooks at the Clerkenwell Kitchen in London.

Recipe

Mackerel stuffed with salsa verde

added by River Cottage Fish

This is a really impressive way of preparing mackerel. Fresh, vibrant salsa verde works beautifully as a stuffing and really complements the rich flesh of the fish. You can try the same technique with other stuffings, such as pesto or a piquant chilli salsa. The tail-on filleting technique suggested here gives you a very attractive little parcel. Remove the pin bones to create the all-important channel that holds the salsa verde, then simply sandwich two fillets together before tying with string.

Recipe

Smoked pollack and spinach tart

added by River Cottage Fish

This is one of the best savoury tarts we know, and a firm favourite with Tim Maddams on the Fish course at River Cottage https://www.rivercottage.net/shop/product/fish-skills-and-cookery/ The balance of the lightly salty, slightly smoky fish, the sweetness of the onion, the greenness of the spinach and the just-set creaminess of the custard, all on crumbly pastry, is a kind of perfection. Is this the best recipe in the River Cottage fish book? Arguably… Grab your copy of River Cottage Fish here http://astore.amazon.co.uk/rivecott-21/detail/1408814293

page 1/2 go to
In the Shop
Cakes and Sweet Pastry
Cakes and Sweet Pastry
Date:
@rivercottage
  • 30 minutes till our live Q&A with #cheese maker @tomthecheese. Get your questions ready! Catch it here: link
  • Are you a #RisingStar? Our friends @edenproject want to hear from you. Our @GillMeller will be judging! link
  • RT @westcombecheese: Really excited to do a Q&A night tonight on Facebook with @rivercottage 7:00pm
  • RT @RCHQEvents: Our course tutor @tomthecheese will be answering your cheese making questions at 7pm tonight on our facebook page http://t.…
  • RT @HoratiosGarden: Horatio's Garden will be featured on Gardeners' World with @clevewest on Fri 5th Sept, 9.30pm on BBC2. Don't miss it! h…
  • RT @JamiesFoodTube: @rivercottage Incredibly proud to have you as part of the family! x
  • Loved every minute x MT @JamiesFoodTube: @rivercottage Thank you for making #FoodTube what it is! x link
  • RT @JamiesFoodTube: 1 MILLION SUBSCRIBERS!!!! :D Thank you to each & every one of you! x Big BIG #LOVE! link Please RT ht…
  • One million subscribers to @JamiesFoodTube and counting. We’re very proud to be a part of that!
  • Congratulations to our five #RisingStar finalists: Lily, Chloe, Cameron, Jamie and Sophie. See you at the final! link
  • FOODTUBE: time for a retro Hugh clip now, as he as he battles it out for an elusive gold @TheMelplashShow link
  • Want to take Hugh out of his comfort zone?! Book him to do anything you want here link for @StarService #StandUpToCancer
  • RT @RCHQEvents: Learn how to use some lesser-used meat cuts on our Nose-to-tail course, where nothing is wasted! link #ze…
  • @adamtyrer Whoops, sorry!
  • RT @jamieoliver: Lovely people, we're nearly at 1 million subs on @jamiesfoodtube! Let's cross the line with this tweet! SUBSCRIBE http://t…
  • RT @SoilAssociation: It's #OrganicSeptember! We're encouraging people to make #smallchanges and support #organic - stay tuned for blogs, ev…
  • You don’t need qualifications to become one of our #apprentices. Last places remaining link @RCChefsSchool
  • “I didn’t think anyone would employ me, and now I’m being offered two jobs” #apprenticeships link @RCChefsSchool
  • Our young chef hopefuls have been interviewed and we now have our five lucky finalists for #RisingStar 2014! WATCH: link
  • RT @BloomsburyCooks: You'll be able to take a 1st look at recipes from @rivercottage #LightandEasy in tomorrow's @thetimes - GET. EXCITED. …
  • RT @CornwallCollege: Looking forward to seeing entries for #EdenRisingStar chef competition! @edenproject @rivercottage Entry details here …
  • RT @edenproject: Interested in a chef apprenticeship with us? Watch this video: link #EdenRisingStar @rivercottage @Cornw
  • Did you know you can get paid to train at our @RCChefsSchool? Last places remaining: link link
  • RT @johnmushroom: @thepamthejam @rivercottage Quite right. When I rule the world, hedgerow-cutting dates will be taken under my personal co…
  • @thepamthejam @johnmushroom King John, gosh - now there's a thought!
  • RT @RCHQEvents: Beautiful day for a #wedding, congratulations Vicky & Paul! link
  • Join us next week for the highly anticipated launch of Hugh's book, River Cottage #lightandeasy. Last tickets left! link
  • RT @GSeabright: Enter #EdenRisingStar competition for chef apprenticeships with @edenproject @rivercottage @CornwallCollege https://t.co/e1…
  • @chellemars Yes our @GelfAlderson made it! The recipe isn't online but you can learn to make it on our course! :o) link
  • . @BBCRadio2 @achrisevans absolutely, we are ready! #TFIPieDay link
  • @RachaelWedd Enjoy! We can't take all the credit though, our @johnmushroom is the brains behind that one :o) @BloomsburyCooks
  • Time for another classic #Hugh recipe - cooled lettuce and radish soup: link @JamiesFoodTube link
  • RT @edenproject: Aged 16-24 and interested in a chef apprenticeship at Eden? Enter our #EdenRisingStar competition! Find out how http://t.c…
  • RT @RCChefsSchool: **TONIGHT** #Apprenticeship open evening here at @rivercottage HQ. 6.30pm - 8.30pm. Please share! link
  • RT @crowdfunderuk: Great catch up with @LeedsBreadCoop 1 year since their #crowdfunder campaign - did you pledge? link ht…
  • RT @RCHQEvents: Just announced, @FBPocketOrch will be joining us for Hugh's Late Summer Party! Grab one of the last tickets now: http://t.c…
  • RT @JamiesFoodTube: Start your morning right, with some classic @rivercottage. link
  • RT @crowdfunderuk: Guest blog: It’s been an exciting year for @SuttonFarm since their #crowdfunder campaign! link http://…
  • Our Hugh's a master in the kitchen, but he's #AtYourService for #StandUpToCancer. Book him to do anything you want! link
  • RT @RCHQEvents: Last places left for our One Day Cookery Course this Fri + Sun, call the team now for a late deal: 01297 630314: http://t.c…
  • @lucysiegle Absolutely, just follow us back and we'll send you a DM. Enjoy the pizza!
  • @lucysiegle Oh no! So sorry to hear that. Can you DM us more details so we can address the problem?
  • @BloomsburyCooks @PaulHollywood looks absolutely delicious!
  • VOTE: Support your favourite #RisingStar budding chef with just one click: link link
  • RT @starservice: A rustic @rivercottage meal from Hugh would be divine. But wouldn't it be SO much better if he read your nan a book? http:…
  • Get your hands on a signed copy of Hugh's new book and meet the man himself at our Late Summer Party. Book here: link
  • Chicken with lentils, rosemary + carrot cornbread. Sound good? It's on the menu at Hugh's book launch. Book now: link
  • St Clements polenta cake with blueberries. Salivating? Come and try it at Hugh's book launch on 4 Sept. Book here: link
  • RT @debsthelawyer: Fab day this week at @rivercottage HQ making bread and building a clay oven! link
  • Come along to Hugh's Late Summer Party on 4 Sept - meet Hugh & get his new book signed: link
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00