Author(s): Mat Follas
Organised by fish type, Mat's guide to preparing and enjoying fish teaches you how best to cook with all the varieties of this wonderful ingredient. Whether you are cooking with pink, white, raw, smoked, grilled fish; trying clams, mussels, crab or lobster for the first time, he demystifies the art of preparing and cooking with fish. Recipes include Cured Salmon Gravadlax; Wasabi-crusted Tuna Steak; Squid Ink Risotto; Mackerel Ceviche; Anchovy & Potato Gratin; Trout en Papillote; Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons with Tartar Sauce Dip; Brill Pho; Halibut Steak with Cider Cream Sauce; Thai Fish Cakes; Goan Fish Curry; Seafood Gumbo; Haddock with Bubble & Squeak and Poached Eggs; Oysters Rockefeller; Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallops with Chorizo; Crab Thermidor; Kashmir Prawn Curry and Lobster Bisque; as well as a selection of recipes for basic stocks and sauces. Also includes information on simple drinks matches to enjoy, step-by-steps explaining how to prepare fish for cooking and an at-a-glance reference of the names of fish internationally.
Mat Follas is a chef, food writer and judge of the Great Taste Awards. Winner of MasterChef (BBC) in 2009, he owned restaurant The Wild Garlic which opened to considerable acclaim, including 2 AA Rosettes and recommendations in the Good Food and Michelin guides, and in 2014 opened a second restaurant within The Casterbridge Hotel in Dorchester. He regularly runs courses on foraging and wild plants, featured in the 'Guardian' and wrote the forward for the 'AA Restaurant Guide 2014'. Mat is a regular judge for Masterchef, making frequent TV appearances, The Great Taste Awards and the World Cheese Awards, and his recipes are published in a variety of magazines including 'BBC GoodFood', 'Olive' and 'Delicious'.