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.

Grilled bream with mustard and tarragon sauce, asparagus and peas

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.

This cheese leeks recipe includes smoked salmon for delicious flavour. Nathan Outlaw's recipe is quite simple to make, which makes this a great mid-week main

Baked leeks and smoked salmon with cheese sauce

This cheese leeks recipe includes smoked salmon for delicious flavour. Nathan Outlaw's recipe is quite simple to make, which makes this a great mid-week main

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.

Squid, fennel and chorizo salad with orange oil

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.

Hot-smoked salmon pâté, whisky jelly recipe from Everyday Seafood by Nathan Outlaw | Cooked

Hot-smoked salmon pâté, whisky jelly recipe from Everyday Seafood by Nathan Outlaw | Cooked

This sea trout recipe includes includes a wondrous crab sauce and a creamy crab mayonnaise - Nathan Outlaw is the chef behind the recipe

Cider-cured sea trout with a crab sauce and sea vegetables

This sea trout recipe includes includes a wondrous crab sauce and a creamy crab mayonnaise - Nathan Outlaw is the chef behind the recipe

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.

Grilled bream with mustard and tarragon sauce, asparagus and peas

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 delivers a majestic turbot recipe with tartare sauce, delightful for spring and summer.

Turbot with tartare sauce 'my way'

Nathan Outlaw delivers a majestic turbot recipe with tartare sauce, delightful for spring and summer.

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