The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

The firm flesh of bream is here complimented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas in Nathan Outlaw's recipe.

The firm flesh of bream is here complimented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas in Nathan Outlaw's recipe.

Nathan Outlaw's recipe makes more orange oil than you need, but he suggests using it drizzled over salads or stirred into homemade mayonnaise for shellfish.

Nathan Outlaw's recipe makes more orange oil than you need, but he suggests using it drizzled over salads or stirred into homemade mayonnaise for shellfish.

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

Nathan Outlaw's new cookbook "Everyday Seafood" is a treasure trove of delicious dishes from the sea.

This is an excellent recipe for crusted pollock that's an easy fish dish to prepare. Nathan Outlaw's pollock recipe is a wonderful way to prepare this whitefish

This is an excellent recipe for crusted pollock that's an easy fish dish to prepare. Nathan Outlaw's pollock recipe is a wonderful way to prepare this whitefish

Pollock is a delicious whitefish that is often presented as a more sustainable alternative to cod and haddock.

Pollock is a delicious whitefish that is often presented as a more sustainable alternative to cod and haddock.

Pinterest • The world’s catalogue of ideas
Search