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I love fish of all description. Their clean, clear flavours appeal to me and I’ve become increasingly confident in cooking them. The variety is endless, from spanking fresh oily fish – like sardines, mackerel and anchovies – to the more subtle white- fleshed species – such as halibut, bass, bream and sole. The largest of the white flatfish, turbot - affectionately known as the king of the sea – can be considered somewhat in between in the kitchen. It has rich, succulent white flesh that can take the intense flavours of porcini, girolles, or even bone marrow.
I am particularly fond of shell fish, especially juicy hand-dived king scallops, sweet crab from the Dorset coast and our luscious native lobsters. And I love the way mussels and clams add their distinctive flavour to everything they come into contact with. Bread is an essential partner to these bivalves – to mop up every trace of their delicious briney juices.
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