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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.

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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

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New Year's Eve at River Cottage
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  • RT @beckybeasley: @rivercottage lentil loaf, me and sis used to sneak it to the dog. #cookeveryday
  • RT @Bentholyptus: @rivercottage #everything. if I didn't eat everything on plate I couldn't leave dinner table. Suprised I'm not 20st #cook…
  • @NickKillingback Hmm, tricky. Let's ask @johnmushroom... #mushrooming
  • RT @allybag1: Gristle!!! Every bit of meat! Had to stay at the table till it was all gone ! Don't eat meat now ! #cookeveryday
  • RT @roryos31: @rivercottage #cookeveryday .My dad a chef loved making us eat all sorts -heart, pigs head , pigs feet etc.Not left leave ta…
  • It's time for #21 of #cookeveryday. What were you made to eat as a kid? Go! link
  • RT @AnnaPitt: @rivercottage fave autumn treat: bonfire, mulled wine, pumpkin soup and the glow of pumpkin lanterns #cookeveryday
  • @jonnytbonewils over to @lambposts...
  • WATCH: Make your own traditional apple and blackberry fruit leather with @thepamthejam link #cookeveryday
  • RT @Alpro_UK: We’re whipping up our hazelnut orange custard @RiverCottage – it's one of our fave autumn treats! #cookeveryday link
  • RT @plymouthcanteen: An exciting opportunity has arisen for a new Head Chef here at the Plymouth Canteen link
  • RT @thetimes: Hugh Fearnley-Whittingstall on how his mum taught him to bake, only in today's @thetimes (@rivercottage) link
  • RT @comeconella: @rivercottage all things butternut! #cookeveryday
  • @JayAllen33 @RiverCottageHQ good question! Let's ask @lambposts...
  • RT @CoopFayB: @rivercottage blackberry & apple crumble. Perfect from the picking through to the eating. #cookeveryday
  • RT @renc_g: @rivercottage My fave autumn treat? It's spring in Oz, so I'm gonna say rhubarb!! #cookeveryday
  • RT @violetpsyche: @rivercottage My favourite autumn treat: has to be treacle toffee. #cookeveryday
  • Happy Monday all! #20 on #cookeveryday is favourite autumn treats (edible or otherwise) - let's hear them now... link
  • RT @violetpsyche: @rivercottage Veg I grow in my garden: None this year. I grow fruit and want to grow more veg, if slugs will let me! #coo…
  • RT @truss_abbie: @rivercottage #cookeveryday grow veg on my allotment but in the garden is fennel...lots of other herbs and wild garlic in …
  • #19 for #cookeveryday is all about veg. What do you grow in your garden? #growyourown link
  • RT @RiverCottageHQ: . @rivercottage we love ALL cheese, especially that made by @tomthecheese on our course! link #cooker…
  • RT @lisa_spelling: @rivercottage all of them!! But especially Waterloo and stinking bishop and sharpham rustic with a large glass of port! …
  • RT @renc_g: @rivercottage Cheese of choice? Too hard! I love them all! Something French, creamy & smelly... Mmm... #cookeveryday
  • Morning #cookeveryday fans! Time for #18, what's your favourite cheese? link
  • Hugh helped raise money for #StandUpToCancer with @starservice! Can you help too? link
  • RT @rose_rambles: @rivercottage My family's favourite cake to make & eat: vanilla sponge filled with cream & sliced pear #cookeveryday http…
  • RT @whitstabob: @rivercottage it's presently Lemon, lavender and almond because it's the only edible one I've ever made! link
  • #17 for #cookeveryday: what's your favourite cake to make / eat? Go! link
  • Hungry? Find high welfare meat retailers near you link @PigBusiness link
  • RT @RiverCottageHQ: Come together to toast the #festive period with a seasonal aperitif & a roaring log fire in our yurt. Book now! http://…
  • RT @johnmushroom: @rivercottage #cookeveryday. Not yet mastered? Pastry. But how hard can it be? River Cottage Handbook needed, I think.
  • Keep your #cookeveryday answers coming - what cookery course would you like to do? What skill have you yet to master? link
  • Vote with your wallet. Watch @PigBusiness’ 3-minute video and sign the #PigPledge link
  • Today's #cookeveryday is: what's your ideal cookery course? What would you most like to learn? #cookeryschool
  • The new 3 minute #PigPledge video reveals the true cost of cheap pork - watch, share and sign! link
  • RT @BloomsburyCooks: Fantastic day today spent down in the farm @rivercottage - we got to ride on a tractor?! WINNING link
  • Keep your favourite chefs coming in - and remember to tag with #cookeveryday. Lots of love for @jamieoliver @rick_stein @Ottolenghi, Hugh...
  • RT @Lanzy_88: @rivercottage fav chefs wud have to be Hugh and the Hairy Bikers #cookeveryday
  • @hugo_harrison Assume you've seen Hugh's new one, #lightandeasy? It's packed with #wheatfree and #dairyfree recipes: link
  • RT @WinCanteen: Who's coming to meet Hugh tomorrow? He will be here at 10.30am to meet guests and sign his new book @rivercottage
  • RT @renc_g: @rivercottage My fave chef/cook..? I do love Hugh and @jamieoliver too. Keep fighting your good fights boys! #cookeveryday
  • RT @plymouthcanteen: The amazing talent Elise Yuill will be playing on Weds 15 October, come and enjoy beautiful music while you dine. http…
  • RT @ddtcm: @rivercottage #cookeveryday Keith Floyd. Full of enthusiasm and an inspiration. He was a legend.
  • RT @HappyDaysNo1: @rivercottage My favourite chefs are @jamieoliver @Rick_Stein & Hugh. 'Three Good Things'! #cookeveryday
  • RT @ar_weston: @rivercottage #cookeveryday My mom had never put a bad plate in front of me. :-)
  • Morning all, we want to hear your favourite chefs today for #cookeveryday - famous or otherwise. Go! link
  • RT @spanglotron: @rivercottage Hmmm French or Italian? French for variety? Robust and hearty to dainty and refined. Something for all seaso…
  • RT @HappyDaysNo1: @rivercottage my favourite cuisine has to be Chinese. #cookeveryday
  • RT @PigBusiness: .@rivercottage We completely agree! #PigPledge #Day2Welfare link
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