Out of the blue: Nigel Slater’s seafood recipes

Out of the blue: Nigel Slater’s seafood recipes

The Guardian

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Haddock tarragon pie, baked salmon with miso and lime, prawn cakes… fish and shellfish dishes with deep flavours

I go to the fishmongers with an open mind. No shopping list, not even the vaguest of plans. I decide what to cook purely by what looks good on the ice. Mussels have been very fine of late. Tiny, thin-shelled, as sweet as a nut. They will be perfect steamed, chilled and in a winter salad with segments of citrus and shavings of jerusalem artichokes, icy crisp. Some will find their way into the filling of a pie.

You need to ask where all your fish comes from nowadays, but especially so with prawns – they are too often unsustainable. When I find some whose provenance I feel comfortable with, they will be cooked in the shell for tearing apart with our hands, or peeled and minced for a fishcake with fresh chillies, fish sauce and coriander. I’m not into creamy French sauces, but if I was, these would be the ones I would choose to go with my expensive sole.

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