The Fish and Seafood Bible by Marks & Spencer
Everyone knows that fish and seafood are not the easiest things to cook, and that they often stink up your kitchen. So when I first heard that M&S had added to their extensive line of cookbooks a culinary ‘bible’ on the subject, I thought, “It smells fishy to me!” I couldn’t have been more wrong…and right. This book is very fishy, but that is not a bad thing!
The introduction offers the reader ‘food for thought’ – literally, as researchers have claimed that eating oil-rich fish can boost brain power and decrease risk of depression. What better reason to shop and cook out of your comfort zone than that? The best thing about fish: it is light, elegant, substantial and nutritious, and can be easy and quick to master.
The illustrated fish directory depicts the wealth of healthy, delicious food that our oceans and rivers can offer. I’m familiar with most sea-food, and when it comes to fish everyone knows tuna, salmon, sea bream and trout, but how many of you have ever tried New Zealand’s Orange Roughy or tropical Parrot fish?
All the basic techniques for preparing and cooking different varieties of fish and shell-fish are demonstrated in detail. Although I am not planning to scale or gut any whole fish in the near future, I was pleased to discover how to professionally clean and prepare prawns, mussels and crab, and how to fillet flat fish.When it comes to cooking, I have already tried my hand at frying, grilling, and baking fish, but how about poaching, steaming, griddling and stewing? And did you know that adding lemon juice, white wine or vinegar to the liquid when poaching or steaming fish helps to keep the flesh white and firm?
For starters, finger food (or ‘fish nibbles’), such as Tuna and tomato boreks, Deep-fried prawn balls and Caribbean crab cakes are all gastronomic delights, but if you’re looking for more refined treats, try out Salmon tartare, Smoked fish pate, Chevre and oyster tartlets, or Scallops in saffron sauce.
The collection of recipes caters for every meal type and occasion. From soups, like Garlic fish soup and Prawn and vegetable bisque, to stews like Spanish swordfish stew and Louisiana Gumbo, this book encompasses all the popular cuisines around the globe, from the Mediterranean to Mexico. We delve into the world of salads and light lunches, and fish and seafood entr?es. Sample traditional dishes, such as Paella, Fisherman’s Pie and Sole Meuniere, or more experimental hearty meals like Baked makarel stuffed with raisins and pine kernels, Monkfish parcels or Salmon Coulibiac. There is even a special chapter on preparing sushi.
There may not be a dessert section (we already have crab-cakes and who needs fish pudding anyway?), but this food bible covers every aspect of fish and seafood from the ocean to your table. Amen.
Published by and available from Marks and Spencer shops or online at www.marksandspencer.com
Devils & Angels on Horseback
Makes 32
DEVILS
8 rindless lean bacon rashers
8 canned anchovy fillets in oil, drained
16 whole blanched almonds
16 ready-to-eat prunes
ANGELS
8 rindless lean bacon rashers
16 smoked oysters, drained if canned
l Preheat oven to 200°C. For the devils, cut each bacon strip lengthways in half and stretch. Cut each anchovy fillet in half and wrap around each almond, then press into the centre of pitted prunes. Wrap a strip of bacon around each prune and secure with cocktail stick.
l For Angels: again cut bacon rashers in half and stretch, then wrap around each oyster and secure with stick.
l Put devils and angels onto baking sheet and cook for 10-15 min until sizzling hot and bacon is cooked. Serve hot.
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Nathalie J. Kyrou © 2007
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