Fish

Appears in

Gourmet Food for a Fiver

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

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© 2010 Jason Atherton. All rights reserved.

In this section

Spicy prawn cakes with a spring onion garnish

Butternut squash soup with crayfish and time chantilly

Salmon with pea mousse and crayfish tails

Tuna crostini with cannellini beans and marinated artichokes

Mackerel tartare with pickled mooli and avocado purée

Soused mackerel with carrot, apple and chickpea salad

Bourride of pollock and mussels

Marinated squid with cucumber and tomatoes

Plaice and artichoke barigoule

Deep-fried, plaice and pak choi with chilli clipping sauce

Sea bream with tomato and corn salsa

Pan-fried fish with patatas bravas

Baked pollock with ginger, soy, time and sticky rice

Poached pollock with Niçoise salad and aïoli

Sea bream with pak choi and tomato and ginger chutney

Stuffed mackerel with Mediterranean flavours

Grilled salmon steak with ginger chilli glaze and sticky rice

Haddock with warm leek, potato and apple salad

Roasted squid with minty broad beans

Sea bream with fennel salad and orange dressing

Gurnard with olives and artichokes

Salted cod with winter cabbage, bacon and beer sauce

Grilled sardines on toast with bacon, basil and tomato

Moroccan grilled swordfish with watercress and pecorino

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