A Feast of Fish Book

Ian McAndrew's A Feast of Fish is a celebration of the magnificent variety of fish available to us now from fishmonger and supermarket. Ranging from the expensive so-called "prime fish", such as turbot, John Dory, sole and sea bass, to the comparatively humble mackerel, haddock and skate, Ian McAndrew presents a exquisite collection of dishes both familiar and unfamiliar, simple and elaborate. It should perhaps be said that the simplicity is relative. A Feast of Fish is the product of 25 years' experience as chef and restaurateur, and, though designed for home cooking, these are definitely restaurant dishes intended to be plated up and served individually. The stocks and sauces are those of the restaurant kitchen, rich and thickened by reduction; vegetables are invariably julienne or turned to beautiful little barrel shapes. But if you have the skills and are prepared to make the effort, the results are just fabulous. At the less elaborate end are such sumptuous simplicities as "Sea Bass With Girolles", "Fingers of John Dory on Cous Cous With Sauce Vierge", "Lobster With Fresh Peas" or "Grilled Fillet of Mackerel With Polenta and Stewed Tomatoes". For the more ambitious there are some extraordinary recipes to aim at: "Oyster Parfait" is a poached mousse, and makes a most glamorous appearance in "Sea Bass With Oyster Parfait and Poached Oysters"; "Tournedos of Hake With a Courgette Puree and a Sauce of Fresh Squid" wraps hake fillet in a sheet of Parma ham; the luscious "Boudin of Red Mullet, Crèpes and Mushy Peas With a Salad of Confit Fennel and Orange" just about defies description. --Robin DavidsonRead More