This recipe is fresh out of Outlaw’s Fish Kitchen from Head Chef, Tim Barnes, and could not be easier.
From Nathan’s latest book, Nathan Outlaw’s Everyday Seafood (Quadrille £20) Photography by David Loftus Everyone has their own recipe for a fabulous fish pie.
Monkfish has a relatively delicate flavour and can sometimes be lost in heavy sauces, by curing the fillets first you can enhance the natural flavour and experience the wonderful texture of the fish in almost its raw state.
This recipe comes from the Outlaw’s Fish Kitchen menu, where for one of the dishes we buy the best flat white fish from the market that day, and serve it simply with the most delicious flavoured butter.
A popular dessert at The Mariners Public House with all of the flavours of a traditional tiramisu, just using the artfully brewed Sharp’s Dubbel Coffee Stout.
A beautiful combination of truffle like seaweed and rich, meaty salmon.
Summer is here and the Cornish Mackerel boats are out in force.
A great way to enjoy Oysters, especially for the first timers! .
Serve this as a great dinner party starter or stir up a big pot for friends to help themselves.
This has been such a popular dish at Outlaw’s Fish Kitchen that we thought you might like to try it at home! For the best results try to pickle the vegetables at least 12 hours in advance.
A great spicy alternative to Moules-Frites! This is one of Nathan’s recipes which went down well at a “Mussels Night” at The Mariners Public House in Rock earlier this year.
A really refreshing and delicate dessert using peaches at their best.
Some no-fuss, lobster magic to wow your friends and family on a summer’s day.
Such a tasty way to serve bream! The light curing of fish keeps all of the clean, delicate flavours, and is a really exciting way to eat fish.
Not so simple as everyone thinks.
The secret to this red wine tartare dressing is the nutty butter or “beurre noisette,” which brings a wonderful nutty flavour and complexity to the dressing.
Could there possibly be a better sandwich filling than crab mayonnaise? Certainly not once you’ve experienced this one! Needless to say the most important thing is getting hold of good crab - the fresher the better.
Everyone has time for British strawberries! Make the most of them while they last.
Cured fish has so much potential as you can introduce any flavour you like in to the cure.
A simple yet delicious option for preparing in advance and sharing with family and friends.
This saffron sauce is another great adaptation of Nathan’s mayonnaise based sauces.
You need the freshest of amazing scallops for this dish.
The set vanilla cream is a great recipe to have up your sleeve as it is is so versatile when combining with different flavours and textures.
Wild garlic is all around us this time of year and it’s completely free! Take a look in your local park; just make sure you give it a good wash before using it.
British asparagus is only around for 8 weeks of the year, sometimes even less so it’s important we make the most of it.
Both Ling and Cuttlefish are a really great sustainable catch, with healthy stocks across the South West coast.
Easy to prepare well in advance, they look great and taste even better - A great idea for a small gathering of friends.
An easy dessert you can prepare well in advance ready to pull out of the fridge and amaze your guests! Simple and delicious.
Sardines are a fantastic sustainable catch available almost all year round, packed full of flavour and goodness.
A tasty, hearty dish after a long coastal walk.
Potato dumplings are a great vehicle for flavour and give this dish a slight “wow” factor.
The beer adds a deep rustic flavour to the bread as well as contributing to a wonderfully crunchy crust.
Making a brown crab mayonnaise to mix with the white crab meat gives this dish an extra boost of delicious crab flavour.
Mushroom ketchup is a great addition to fish dishes and this recipe is quick and simple to make.
The winter harvest of cauliflowers has begun and what better way to use this fantastic British vegetable than in a soup full of flavour.
Crispy Oysters are a great way of introducing first timers to oysters, especially kids.
Beetroot cured salmon is a take on the Scandinavian gravadlax.
A simple take on the traditional Tarte Tatin.
Made fresh every service at Outlaw’s in Rock, this bread always gets some attention - Now you can make it at home.
There is no better time to eat treacle tart than when the nights draw in early, but we usually find an excuse during the day as well! Most people associate treacle tart with a sweet stodgy pudding that comes out of the supermarket packet.
Scone, jam, cornish clotted cream, pot of tea - heaven.
An adaptation of a dish from the Glynn Purnell Masterclass 2012.